Most early cookbooks do not contain recipes for "pot pie." This was a description of cooking method rather than a recipe. The term, which first appeared in American print in 1785, refers to the deep pie pans or pots used to bake pies in, and it has remained primarily an American dish. The most popular pot pies have been chicken, pork and beef. The first frozen pot pie was made with chicken in 1951 by the C. A. Swanson Company.
1 Tablespoon safflower oil
1 Tablespoon butter
1 pound boneless, skinless chicken breasts
¼ pound sliced mushrooms
2 teaspoon chopped thyme, divided
1 large carrot, chopped
1 rib celery, thinly sliced
1 small yellow onion, chopped
¼ cup Bob Red Mill Brown Rice flour
1½ cups Swanson Chicken Broth
1 cup whole milk
1 cup cooked brown and wild rice blend
¼ cup shredded Parmesan cheese
½ teaspoon sweet paprika
½ cup frozen peas
Salt and pepper to taste
Preheat oven to 400°F.
Lightly oil a 9-inch pie dish and set aside. In a large skillet, heat safflower oil and butter over medium-high heat. Add chicken and cook thoroughly. Stir occasionally (about 5-6 minutes). Once chicken is done, cut into ¼ pieces.
Add mushrooms, 1 teaspoon of thyme, carrots, celery, onions, salt and pepper. Cook until slightly tender (6-8 minutes). Add flour and cook for 2 minutes (stir occasionally).
Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick (about 9 minutes).
While simmering, mix together rice, cheese, paprika, remaining thyme, salt and pepper in a medium bowl.
Stir peas into chicken mixture then season with additional salt and pepper. Transfer to prepared dish. Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drippings.
Bake until pie starts to bubble, and crust is crispy golden brown (about 30 minutes).
Add mushrooms, 1 teaspoon of thyme, carrots, celery, onions, salt and pepper. Cook until slightly tender (6-8 minutes). Add flour and cook for 2 minutes (stir occasionally).
Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick (about 9 minutes).
While simmering, mix together rice, cheese, paprika, remaining thyme, salt and pepper in a medium bowl.
Stir peas into chicken mixture then season with additional salt and pepper. Transfer to prepared dish. Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drippings.
Bake until pie starts to bubble, and crust is crispy golden brown (about 30 minutes).
