Healthy Chicken Pot Pie PT50M https://img2.recipesrun.com/201907/2019/1015/49/4/513279/300x200x90.jpg 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! 8 servings Ingredients: 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 3 cups cooked quinoa 2/3 cups mozzarella or cheddar cheese, shredded 3 large eggs
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    Healthy Chicken Pot Pie

    3.9

    ( By Ellie )

    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!
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    Healthy Chicken Pot Pie
      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
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      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
      Ellie Ellie
      1078 Recipes

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