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Low Sodium Quinoa Chicken Pot Pie
Low Sodium Quinoa Chicken Pot Pie
- Recipe Submitted by Angus on 11/06/2014
Category: Healthy Recipes, Dinner Party, Chicken, Main Dish
Ingredients List
- === Quinoa Crust ===
- 2 eggs, large
- 1/4 cup egg whites
- 1 tsp thyme, dried
- 2/3 cups mozzarella cheese, low fat
- 3 cups quinoa, cooked
- === Filling ===
- 2 cups chicken broth, low sodium
- 1/2 cup milk, 1%
- 1/4 cup flour, whole wheat
- 1 tsp salt
- 1 tsp black pepper, ground
- 10 white mushrooms, sliced
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 4 cups frozen peas, carrots & corn mix, thawed
- 3 cups cooked chicken breast, diced
- Cooking spray (I use Misto)
Directions
1. In a medium bowl, whisk eggs and egg whites for 30 seconds. Add thyme, cheese, quinoa and stir to combine. Set aside.
2. Preheat oven to 375 degrees F. In a small bowl, whisk chicken broth, milk, flour, salt, pepper and set aside.
3. Preheat large non-stick skillet on medium heat and spray with cooking spray. Add mushrooms and cook until golden brown, stirring frequently. Transfer to a bowl and set aside.
4. Return skillet to medium heat and spray with cooking spray again. Add garlic and onion, saute until translucent. Slowly pour slurry (broth and milk mixture) into a skillet, whisking and making sure no flour is left at the bottom of the bowl. Bring to a boil, reduce heat to low and cook until sauce has thickened, stirring occasionally to prevent burning. Remove from heat and add mushrooms, vegetables, chicken and stir to combine.
5. Transfer to a 9 x 13 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 for 25 minutes. Let cool for 5 - 10 minutes, cut into 8 portions and serve hot.
2. Preheat oven to 375 degrees F. In a small bowl, whisk chicken broth, milk, flour, salt, pepper and set aside.
3. Preheat large non-stick skillet on medium heat and spray with cooking spray. Add mushrooms and cook until golden brown, stirring frequently. Transfer to a bowl and set aside.
4. Return skillet to medium heat and spray with cooking spray again. Add garlic and onion, saute until translucent. Slowly pour slurry (broth and milk mixture) into a skillet, whisking and making sure no flour is left at the bottom of the bowl. Bring to a boil, reduce heat to low and cook until sauce has thickened, stirring occasionally to prevent burning. Remove from heat and add mushrooms, vegetables, chicken and stir to combine.
5. Transfer to a 9 x 13 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 for 25 minutes. Let cool for 5 - 10 minutes, cut into 8 portions and serve hot.
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