Pot Pie Makeover

By none


My friend Megan sent me this awesome pot pie recipe from Whole Foods. I am calling it the Pot Pie makeover because I never would have thought to use brown rice as the “crunchy” crust.

The recipe was really simple. You just need to make the pie filling ahead of time and then bake. I chopped up all the ingredients first which made things flow a lot easier. The recipe says it serves 6. Next time I think I will double it and put 1/2 in the freezer. I think this is a great make ahead recipe!

What are you favorite classic makeovers? Has anyone tried other recipes from Whole Foods?


1 tablespoon vegetable 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


Preheat oven to 400°F. Lightly grease a 9-inch pie dish with oil; set aside.

Heat oil and butter in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes. Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Add broth and milk, stir well and bring to a simmer. Reduce heat to...


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By none| January 31, 2011
Categories:  Eat

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