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.
Servings:6 | Calories:266 | Total Fat:10g | Chol:61mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 4g
20 %
Total Carb 21g
7 %
Fiber 2g
8 %
Sugars 4g
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Cholesterol 61mg
20 %
Sodium 579mg
24 %
Protein 23g
46 %
Calories:
43% Others combined
32% Boneless, skinless chicken breasts
13% Brown rice
10% Brown rice flour
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
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
Directions : View recipe directions on wholefoodsmarket.com
