This non glutinous, no pastry receipt is an elevated form of chicken pot pie with a symphony of tasteful notes. It is composition in contrast. The creamy filling is texturally balanced with the nutty bottom crust and slightly crunchy topping. The succulent chicken and vegetables cooked al dente pair well with the many spices. Each ingredient has a quietly assertive mouthfeel and savory taste, and each contributes to a harmoniously flavorful and hearty dish.


FOR CRUST (same as Two Brooks Farm Savory Pie Crust, but adjusted for size and cooking for larger pan)

3 cups Beulah Land Tan, Beulah Land Medley, or Missimati Bayou Bouquet Fragrant Brown Rice

3 egg whites

1 ½ tbsp Herbes de Provence, dried

½ cup Parmesan Reggiano or Manchego, fresh grated


1 pound deboned and skinless chicken thighs, cup into ½ inch pieces

Pepper for chicken, to taste

Cooking oil

1 rutabaga, peeled and chopped into ½ pieces

3 carrots, cut into ¼ inch discs

1 sweet yellow onion, chopped

¾ cup English peas, fresh or frozen

1 kale leaves, de-ribbed and finely chopped

4 ounces seasonal mushrooms, chopped

1 tsp sage, fresh chopped (if possible)

½ tsp tarragon, fresh chopped (if possible)

1 tsp rosemary, fresh chopped (if possible)

2 tbsp sweet basil, fresh chopped (if possible)

2 tbsp thyme, fresh chopped (if possible)


2 tsp paprika

3 tbsp butter

3 tbsp Delta Belle or Misssimati Fragrant Rice Flour

1 cup chicken stock

½ cup heavy cream

½ cup sherry

3 egg yolks, beaten (corresponding whites used in rice crust)

½ cup Two Brooks Farm Roasted Rice (see website for easy receipt)

¼ cup Parmesan Regianno or Manchego, for topping

¼ cup flat leaf parsley, for garnish.


For bottom crust: Preheat oven to 350 degrees Fahrenheit

Combine all ingredients in mixing bowl, blending well.

Apply cooking spray or oil to bottom and sides of 10 inch springform pan. Gently spread ingredients on bottom and sides (especially uniform on sides as they will hold filling together), about ¼ inch thick. Bake for 25 minutes, until some kernels begin browning (edge crust should begin to slightly pull away from springform pan. Remove, and set aside to cool. Leave oven on for tart.

For filling

In large skillet or Dutch oven heat cooing oil. Season cut up chicken to taste with pepper and fry until just cooked through. Remove and set aside.

Perhaps adding a little more oil to same skillet, over medium heat sauté rutabaga and carrots for 8 minutes, or until rutabaga begins to gain glazed appearance. Add onion, sage, tarragon, rosemary, basil, thyme, and paprika, sautéing until onions just begin to gain translucent appearance. Add mushrooms, kale, and peas, sauté to warm for 1 minute.

Move sautéed vegetables to sides of skillet, leaving center of skillet visible. There, melt butter, then sprinkle rice flour uniformly over to soak flour with butter (ok if slightly clumpy). Heat over low to medium flame for 3 minutes, stirring then smoothing uniformly. To this, quickly add warmed chicken stock, blending well. Add sherry, blend well. Mix well the cream and egg yolks, then add and blend well. Simmer to warm through. Mixture will need to be fairly thick and not runny. If runny, continue cooking and if too thick, add ¼ cup of water at a time, blending well.

Spoon the filling into the springform pan containing rice crust. Top uniformly with the Two Brooks Farm Roasted Rice and ¼ cup shredded cheese. Bake for 20 minutes, or until cheese lightly brown and top set. Remove to cool for 10 minutes.

Carefully remove springform pan sides, set tart on serving platter, garnish with parsley, and enjoy!