Turkey "Pot Pie" with Crunchy Brown Rice Crust

A huge thank you to our friends at Whole Foods Market - Kentlands 
for partnering with us to provide healthy eating options!


  • 1 tablespoon expeller-pressed canola oil, plus more for greasing
  • 1 tablespoon unsalted butter
  • 1 pound boneless, skinless turkey, cut into 1-inch pieces
  • 1/4 pound button mushrooms, sliced
  • 2 teaspoons chopped fresh thyme, divided
  • 1 large carrot, chopped
  • 1 stalk celery, thinly sliced
  • 1 small yellow onion, chopped
  • Salt and pepper to taste
  • 1/4 cup brown rice flour
  • 1 1/2 cup low-sodium gluten-free chicken broth
  • 1 cup whole milk
  • 1 cup cooked brown rice or brown and wild rice blend
  • 1/4 cup shredded Parmigiano-Reggiano cheese
  • 1/2 teaspoon sweet paprika
  • 1/2 cup frozen peas


Preheat oven to 400°F. Lightly oil a 9-inch pie dish and set aside. 

Heat oil and butter in a large skillet over medium high heat. Add turkey, mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Add broth and 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 thyme, salt and pepper in a medium bowl.

Stir peas into turkey mixture then 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 30 minutes.

Nutritional Info: 

Per Serving: Serving size: , 240 calories (80 from fat), 9g total fat, 3.5g saturated fat, 55mgcholesterol, 370mg sodium, 20g carbohydrates, (2g dietary fiber, 4g sugar), 21g protein.

Special Diets: 

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