Thursday, August 25, 2011

Healthy Chicken Pot Pie With A Crunchy Brown Rice Topper

I am always looking for a one-dish meal for dinner with a side salad and this chicken pot pie recipe sounded like a quick and easy meal to put together. It is also heart healthy by using brown rice for the topping instead of the traditional pie crust. It has lots of vegetables and chicken and whole wheat flour is used to thicken the sauce. This dish has a great flavor and it is very filling. It is a nice change for a middle of the week supper to get you through to the weekend. Adapted from Whole Foods.


2 tablespoons extra virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/2 teaspoon dried thyme
1 teaspoon poultry seasoning
1 rib of celery, chopped
1 medium yellow onion, chopped
Salt and pepper to taste
1/4 cup whole wheat flour
1 1/2 cups low-sodium chicken stock
1 cup skim milk
1 1/2 cups cooked brown rice
1/3 cup grated Parmesan cheese
1/2 teaspoon sweet paprika
1 1/2 cups frozen mixed vegetables


Preheat oven 400 degrees F. Lightly oil a 9-inch pie dish and set aside.
In a large skillet, heat 1 tablespoon of oil on medium high heat. Add chicken, 1 teaspoon of thyme, poultry seasoning, and salt and pepper to taste. Cook and stir until no longer pink about 5 minutes. Add the other tablespoon of oil, celery and onion and cook until just tender about 6 minutes. Add flour and stir constantly for 1 minute. Add broth and stir to get brown pieces off bottom of pan and then add milk. Stir well and reduce heat to medium low and simmer until thick, about 10 minutes. Meanwhile, in a medium bowl, combine rice, cheese, 1/2 teaspoon of thyme and paprika.
Stir mixed vegetables into the chicken mixture then season with salt and pepper and transfer to pie dish.

Scatter the rice mixture evenly over the top then arrange the dish on a baking sheet to catch any drips. Bake until bubbly and the crust is crisp about 30 minutes. Enjoy! We did!!

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