One Skillet Chicken Pot Pie with Crispy Brown Rice Crust

One Skillet Chicken Pot Pie with Crispy Brown Rice Crust

Ingredients:

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, cut into 1 inch pieces
• 1 leek, trimmed and thinly sliced
• 2 cloves garlic, finely chopped
• 2 carrots, diced
• 2 stalks celery, chopped
• 1 cup peas, fresh or frozen
• 1 cup pearl onions, frozen
• 1/4 cup flour
• 2 teaspoons thyme
• 1 cup fresh Italian flat leaf parsley, finely chopped
• 1 1/2 cups low sodium chicken broth
• 1 cup milk, (we used unsweetned almond)
• 1 cup cooked brown rice or wild rice
• 1/4 cup finely grated paresan cheese
• 1 teaspoon paprika
• Kosher salt and fresh ground pepper, to taste

Directions:

1. Preheat the oven to 400 degrees. Make sure you are preparing your pie filling in a skillet that is oven safe.

2. Prepare your rice. We like preparing our rice with chicken broth instead of water for more flavor. Once rice is done, mix with your parmesan cheese and paprika and set aside.

3. Heat oil to medium high heat. Add chicken and cook about 5 minutes. Remove chicken from skillet. Add in garlic and leeks. Saute until tender. Then add in carrots, celery, thyme, salt and pepper. Cook for 3-5 minutes. Add chicken back to skillet. Add flour and cook until mixture thickens for 1 minute. Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until mixture is thick and well combined, about 10 minutes.

4. Right before you put on your topping, stir in parsley, peas and pearl onions into chicken mixture. Scatter rice mixture evenly over the top. Bake for 30 minutes until pie bubbly and crust is crispy.