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Ingredients

1 tablespoon expeller-pressed canola oil, plus more for greasing
1 tablespoon butter
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 pound sliced button mushrooms
2 teaspoons chopped thyme, divided
1 large carrot, chopped
1 rib celery, thinly sliced
1 small yellow onion, chopped
Salt and pepper to taste
1/4 cup brown rice flour
1 1/2 cups low-sodium gluten-free chicken broth
1 cup whole milk
1 cup cooked brown rice or brown and wild rice blend
1/4 cup shredded Parmesan cheese
1/2 teaspoon sweet paprika
1/2 cup frozen peas

Description

This Is A Delicious Gluten-free And Healthy Alternative To Traditional Chicken Pot Pie. The Parmesan Melts Into The Rice To Create A Tasty Crust, But Omit The Cheese, If You Like.

Wholefoods