Quinoa Chicken Pot Pie Recipe

By SpartyGreenMom

Ingredients

• 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

Details

Servings 1
Adapted from ifoodreal.com

Preparation

Step 1

In a medium bowl, whisk eggs and egg whites for 30 seconds. Add thyme, cheese, quinoa and stir to combine. Set aside.

Preheat oven to 375 degrees F. In a small bowl, whisk chicken broth, milk, flour, salt, pepper and set aside.

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.

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.

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.

Refrigerate covered for up to 3-4 days or freeze in an airtight container for up to 3 months.