Gluten-Free Pot Pie With Brown Rice Crust Recipe

Name: Gluten-Free Pot Pie With Brown Rice Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice crust; 1 cup cooked brown rice (or wild and brown mix); 1/4 cup Parmesan cheese; 2 teaspoons paprika; 1 tablespoon fresh parsley, chopped; 2 teaspoons dried thyme; Salt and pepper, to taste; Filling; 1 tablespoon butter; 1 onion, yellow or white, chopped; 1 cup sliced button mushrooms; 4 large carrots, thinly sliced; 2 pieces celery, thinly sliced; 1/2 cup frozen peas; 2 teaspoons dried thyme; 1 cup chicken broth; 1 cup low-fat or non-fat milk; 1/4 cup gluten-free flour (brown rice recommended; can use all-purpose if not allergic to gluten); Salt and pepper, to taste

Servings: persons

Rice crust
1 cup cooked brown rice (or wild and brown mix)
1/4 cup Parmesan cheese
2 teaspoons paprika
1 tablespoon fresh parsley, chopped
2 teaspoons dried thyme
Salt and pepper, to taste
Filling
1 tablespoon butter
1 onion, yellow or white, chopped
1 cup sliced button mushrooms
4 large carrots, thinly sliced
2 pieces celery, thinly sliced
1/2 cup frozen peas
2 teaspoons dried thyme
1 cup chicken broth
1 cup low-fat or non-fat milk
1/4 cup gluten-free flour (brown rice recommended; can use all-purpose if not allergic to gluten)
Salt and pepper, to taste

1
Preheat over to 400 degrees F. Spray or lightly oil a 9 inch pie dish.
2
Heat butter in a large skillet over medium high heat. Add all the vegetables and thyme; and cook until just tender, about 8-10 minutes. Add flour and stir constantly for 1 minute until all vegetables coated. Add broth and milk, stir well and bring to a simmer. Reduce heat to medium and simmer until very thick, about 10 minutes.
3
While veggies are cooking, combine rice, cheese, paprika, thyme, salt and pepper in a medium bowl.
4
Stir peas into vegetable mixture and season with salt and pepper before transfering to prepared dish. Scatter rice mixture evenly over the top. Place dish on a baking sheet to catch drips. Bake until bubbly and crust is crisp, about 30 minutes.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Rice crust, 1 cup cooked brown rice (or wild and brown mix), 1/4 cup Parmesan cheese, 2 teaspoons paprika, and more.

Yes, Gluten-Free Pot Pie With Brown Rice Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pot Pie With Brown Rice Crust

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