Chicken "Pot Pie" with Brown Rice Crust

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 pound sliced button mushrooms
2 teaspoons chopped thyme, divided
1 large carrot, chopped
1 rib celery, thinly sliced
1 small yellow onion, chopped
Salt and pepper to taste 
1/4 cup brown rice flour
1 1/2 cups 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 Parmesan cheese
1/2 teaspoon sweet paprika
1/2 cup frozen peas

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

Heat oil in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes. Add 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 chicken 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.

Eggplant Deliciousness

I cooked with eggplant for the second time today. I gotta tell you, I am a big fan of eggplant.

1 purple eggplant
Basil
Parmesan cheese
Spaghetti sauce
Grape tomatoes

This isnt much of a recipe as much as it is a concoction but it is good nonetheless.

I poured some olive oil on my skillet, cut the eggplant into about 1/2in slices and put them on the skillet along with a handful of grape tomatoes. Sprinkled about 3tbsp of Parmesan cheese on top and a 1/2 tsp of salt. Once they get soft and turn a darker color I put them on a plate and served them with some spaghetti sauce. Even Lainey devoured them. Try it.