Gluten-free pot pie with brown rice crust

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.