This winter was my first after discovering I'm allergic to gluten, and winter just doesn't exist without pot pie--so I tried this one! It won't be that same flaky, crusty goodness, but it's low-fat, low-cal and creamy delicious on the inside! —JessicaBakes
cooked brown rice (or wild and brown mix)
fresh parsley, chopped
Salt and pepper, to taste
onion, yellow or white, chopped
sliced button mushrooms
large carrots, thinly sliced
celery, thinly sliced
low-fat or non-fat milk
gluten-free flour (brown rice recommended; can use all-purpose if not allergic to gluten)
Preheat over to 400 degrees F. Spray or lightly oil a 9 inch pie dish.
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.
While veggies are cooking, combine rice, cheese, paprika, thyme, salt and pepper in a medium bowl.
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.