Crispy Rice Chicken Pot Pie

For gravy: 

• Combine 1-quart chicken stock, roasted vegetable base and raw rice in a medium sauce pan.
  
• Cover and bring to a simmer over medium heat and cook for 18-20 minutes or until rice begins to degrade.
  
• Pour stock and cooked rice in a blender and blend until smooth. Use remaining chicken stock to adjust consistency.
• Strain gravy through a fine mesh sieve to remove any excess lumps and reserve. Yields: 1½ quart.

For rice cakes: 

• Gently fold together warm rice, herbs and salt.
  
• Lay ½ inch of warm rice and herb mixture into a sheet tray lined with plastic.
  
• Cover rice with plastic wrap a place another same-size sheet tray with around 2-3 lb of added weight on top. Let press for 2-3 hours (in refrigerator) or until rice completely cools. Cut pressed rice mixture into desired ring size.
• Heat vegetable oil in a medium sauté pan. Toast each rice cake until golden brown over medium heat. About 6 minutes per side. Yield: 6 cakes.

To create pies:

• Fold shredded chicken, green peas and pearl onions into warm chicken gravy.
  
• In a warmed soup crock, place 2 cups of the gravy mixture and top with one crispy herbed rice cake. Garnish with 1 teaspoon of fine herbs.