The name "pot pie" conjures up memories from when I was a kid and brings a smile to my face.  Chicken pot pies, macaroni and cheese, and sloppy Joe's... yummy kid food. :)

Fast forward to the present and you're not going to find a 39 cent frozen circle to pop into the oven.  Instead, you're going to find a decent amount of preparation to eat something that probably only tastes as good.  But mine is healthier and contains no preservatives.  Oh I forgot, it also doesn't have a crust.  Sorry, I know that's the best part.  Despite the crust, this is pretty tasty.



Chicken Pot Pie Casserole

- one cup of cooked long grain brown rice
- one pound of boneless chicken breasts, cut into bite-sized pieces
- one large onion, chopped
- one large carrot, chopped
- two celery stalks, sliced
- four crimini mushrooms, sliced
- one tsp dried thyme
- 1/4 tsp ground black pepper
- 1/4 cup of whole wheat flour
- 1.5 cups of low-sodium chicken broth
- 1/2 cup of fat-free milk
- 1/4 cup of grated parmesan cheese
- 1/2 tsp paprika
- 1/2 cup of frozen peas
- two tbsp olive oil

Preheat oven to 400F degrees.

In a stockpot, cook chicken in one tbsp olive oil over medium-high heat until juices run clear and center is no longer pink.  Drain and set aside.

In a stockpot, sauté onions, carrots, and celery for 5 minutes.  Add mushrooms and continue to cook for one minute.  Add flour and continue stirring for one minute.  Add broth, milk, thyme and pepper; reduce heat and simmer for 10 minutes.  Add peas and transfer to an 8x8 greased baking dish.

In a medium bowl, combine rice, parmesan and paprika.  Spread evenly over chicken mixture and bake on a cookie sheet for 30 minutes until crust is crisp.

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