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
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Ingredients
- Rice crust
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1 cup
cooked brown rice (or wild and brown mix)
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1/4 cup
Parmesan cheese
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2 teaspoons
paprika
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1 tablespoon
fresh parsley, chopped
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2 teaspoons
dried thyme
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Salt and pepper, to taste
- Filling
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1 tablespoon
butter
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1
onion, yellow or white, chopped
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1 cup
sliced button mushrooms
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4
large carrots, thinly sliced
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2 pieces
celery, thinly sliced
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1/2 cup
frozen peas
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2 teaspoons
dried thyme
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1 cup
chicken broth
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1 cup
low-fat or non-fat milk
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1/4 cup
gluten-free flour (brown rice recommended; can use all-purpose if not allergic to gluten)
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Salt and pepper, to taste
Directions
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Preheat over to 400 degrees F. Spray or lightly oil a 9 inch pie dish.
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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.
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While veggies are cooking, combine rice, cheese, paprika, thyme, salt and pepper in a medium bowl.
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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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