Healthy Chicken Pot Pie

By Ellie

8 Person

50 Minutes

0 Calories

Healthy Chicken Pot Pie is full of veggies, chicken and delicious creamy sauce. Sealed by a healthy crust your family will approve. Sealed by a healthy crust your family will approve. What else could you ask for?! Enjoy!

Ingredients

For Chicken Pot Pie Filling

Cooking spray
Ground black pepper, to taste
1 tbsp. oil, for frying
1 1/4 tsp. salt
1 tsp. garlic powder
1 tsp. thyme, dried
3 tbsp. cornstarch
1/2 cup whole milk
2 cups chicken broth, low sodium
10 brown or white mushrooms, sliced
1 large celery stalk, diced
1 arge onion, diced
4 cups cooked chicken breast, diced
4 cups frozen peas, carrots & corn mix, fresh or frozen

For the Crust

3 cups cooked quinoa
2/3 cups mozzarella or cheddar cheese, shredded
3 large eggs

Method

01

Preheat oven to 375℉. Spray large 9 x 13 baking dish with cooking spray. Set aside.
02

In a medium bowl, whisk the eggs. Add cooked quinoa, cheese, and pepper; stir with a spoon to combine and set aside.
03

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.
04

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.
05

Add thyme, garlic powder, salt, pepper, peas, corn, and carrots. Cook for 3 minutes, stirring occasionally.
06

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.
07

Transfer filling to a prepared baking dish and flatten with a spatula.
08

Drop spoonfuls of quinoa mixture on top and spread with a spatula to cover the filling evenly.
09

Bake uncovered for 25 minutes.
10

Remove from the oven, let cool for 5 – 10 minutes and cut into 8 squares. Serve hot.

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Healthy Recipes

Christmas Side Dishes

Healthy Chicken Pot Pie

4.7

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

For Chicken Pot Pie Filling

Cooking spray

Ground black pepper, to taste

1 tbsp. oil, for frying

1 1/4 tsp. salt

1 tsp. garlic powder

1 tsp. thyme, dried

3 tbsp. cornstarch

1/2 cup whole milk

2 cups chicken broth, low sodium

10 brown or white mushrooms, sliced

1 large celery stalk, diced

1 arge onion, diced

4 cups cooked chicken breast, diced

4 cups frozen peas, carrots & corn mix, fresh or frozen

For the Crust

3 cups cooked quinoa

2/3 cups mozzarella or cheddar cheese, shredded

3 large eggs

03 Method

Step 1

Preheat oven to 375℉. Spray large 9 x 13 baking dish with cooking spray. Set aside.

Step 2

In a medium bowl, whisk the eggs. Add cooked quinoa, cheese, and pepper; stir with a spoon to combine and set aside.

Step 3

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.

Step 4

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.

Step 5

Add thyme, garlic powder, salt, pepper, peas, corn, and carrots. Cook for 3 minutes, stirring occasionally.

Step 6

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.

Step 7

Transfer filling to a prepared baking dish and flatten with a spatula.

Step 8

Drop spoonfuls of quinoa mixture on top and spread with a spatula to cover the filling evenly.

Step 9

Bake uncovered for 25 minutes.

Step 10

Remove from the oven, let cool for 5 – 10 minutes and cut into 8 squares. Serve hot.

04 Author