Classic chicken pot pie recipe from Marshall Field's. Chicken, celery, onion, carrots, peas, parsley, and thyme baked in a large ramekin lined and topped with pie crust.
Tex Mex chicken enchiladas, corn tortillas dipped in red chili sauce, rolled up with cooke chicken, covered with more sauce and shredded cheese, and baked.
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.
