Brown Rice

Gluten-free pot pie with brown rice crust

March 16, 2011
Author Notes

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

  • Serves 4-6
  • 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
In This Recipe
  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.

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