Side Pannel
Healthy Chicken Pot Pie
Healthy Chicken Pot Pie
- Recipe Submitted by maryjosh on 04/08/2020
Ingredients List
- For the Crust:
- 3 large eggs
- 2/3 cups mozzarella or cheddar cheese, shredded
- 3 cups cooked quinoa
- For Chicken Pot Pie Filling:
- 4 cups frozen peas, carrots & corn mix, fresh or frozen
- 4 cups cooked chicken breast, diced
- 1 large onion, diced
- 1 large celery stalk, diced
- 10 brown or white mushrooms, sliced
- 2 cups chicken broth, low sodium
- 1/2 cup whole milk
- 3 tbsp cornstarch
- 1 tsp thyme, dried
- 1 tsp garlic powder
- 1 1/4 tsp salt
- 1 tbsp oil, for frying
- Ground black pepper, to taste
- Cooking spray
Directions
Preheat oven to 375 degrees F. Spray large 9 x 13 baking dish with cooking spray. Set aside.
In a medium bowl, whisk the eggs. Add cooked quinoa, cheese and pepper; stir with a spoon to combine and set aside.
In another medium bowl, make the slurry by combining chicken stock, milk, cornstarch and whisk with a fork. Make sure liquids are cold otherwise cornstarch will lump.
Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and celery; cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 3 more minutes.
Add thyme, garlic powder, salt, pepper, peas, corn and carrots. Cook for 3 minutes, stirring occasionally.
Whisk the slurry again (cornstarch settle to the bottom quickly) and add to the skillet. Bring to a boil and cook until filling bubbles and thickens. Add cooked chicken and stir to combine. Turn off heat.
Transfer filling to prepared baking dish and flatten with a spatula.
Drop spoonfuls of quinoa mixture on top and spread with a spatula to cover the filling evenly.
Bake uncovered for 25 minutes.
Remove from the oven, let cool for 5 – 10 minutes and cut into 8 squares. Serve hot.
In a medium bowl, whisk the eggs. Add cooked quinoa, cheese and pepper; stir with a spoon to combine and set aside.
In another medium bowl, make the slurry by combining chicken stock, milk, cornstarch and whisk with a fork. Make sure liquids are cold otherwise cornstarch will lump.
Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and celery; cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 3 more minutes.
Add thyme, garlic powder, salt, pepper, peas, corn and carrots. Cook for 3 minutes, stirring occasionally.
Whisk the slurry again (cornstarch settle to the bottom quickly) and add to the skillet. Bring to a boil and cook until filling bubbles and thickens. Add cooked chicken and stir to combine. Turn off heat.
Transfer filling to prepared baking dish and flatten with a spatula.
Drop spoonfuls of quinoa mixture on top and spread with a spatula to cover the filling evenly.
Bake uncovered for 25 minutes.
Remove from the oven, let cool for 5 – 10 minutes and cut into 8 squares. Serve hot.
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