- 6
- Average
- Average budget
Ingredients
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 Pound Boneless Chicken Thighs, cut into 1 inch pieces
- ¼ Pound Sliced Button Mushrooms
- 2 Teaspoons Thyme, chopped & divided
- 1 Large Carrot, chopped
- 1 Rib Celery, thinly sliced
- 1 Small Yellow Onion, chopped
- Salt and Pepper to taste
- 1/3 Cup Blanched Almond Flour
- 1½ Cups Chicken Broth
- 1 Cup Whole Milk
- 1½ Cups Cooked Brown Rice
- ¼ Cup Shredded Parmesan Cheese
- ½ Teaspoon Paprika
- ½ Cup Frozen Peas
Preparation
Step 1
Preheat oven to 400 F. Oil a 9-inch pie dish and set aside.
Step 2
Heat oil and butter in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until no longer pink for 4 to 5 minutes. Add mushrooms, 1 teaspoon of thyme, carrots, celery, onions, pepper and salt. Cook until tender, 6 to 8 minutes.
Step 3
Add flour and cook, stirring constantly for 1 minute. Add broth and almond milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick, about 10 minutes. Meanwhile, combine rice, cheese, paprika, remaining 1 teaspoon of thyme, salt and pepper in a medium bowl.
Step 4
Stir peas into chicken mixture, season with salt and pepper and transfer to prepared dish. Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drips. Bake until bubbly and crust is crisp, about 35 minutes.