Chicken Pot Pie With Rice

Name: Chicken Pot Pie With Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters cooked brown rice or brown and wild rice blend; 59 milliliters brown rice flour; 1 Tbsp butter; 113 grams sliced button mushrooms; 1 large carrot, chopped; 1 rib celery, thinly sliced; 355 milliliters low-sodium gluten-free chicken broth; 59 milliliters shredded Parmesan cheese; 118 milliliters frozen peas; 6 servings Salt and pepper to taste; 454 grams boneless, skinless chicken breasts, cut into 1-inch pieces; 1 teaspoons sweet paprika; 2 teaspoons chopped thyme, divided; 1 Tbsp vegetable oil, plus more for greasing; 237 milliliters whole milk; 1 small yellow onion, chopped

You can never have too many main course recipes, so give Chicken Pot Pie With Rice a try. This recipe makes 6 servings with 333 calories, 24g of protein, and 10g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have celery, carrot, chicken broth, and a few other ingredients on hand, you can make it. To use up the brown rice flour you could follow this main course with the Oat and Brown Rice Flour Chocolate Chip Cookies (GF) as a dessert.