I got a lot of sass from my husband for wanting to make this the other night. His first reason was because it is a “winter meal” and we are smack dab in the middle of August. His second was that he doesn’t like creamy textured casseroles as he assumes they are unhealthy for you or contain canned condensed soups that are high in sodium and preservatives.
This recipe was so hearty and delicious. It will be on our dinner rotation for months to come, especially when it gets chilly outside. I love that it doesn’t call for any crazy hard to find ingredients or any high in sodium/preservatives. This is definitely NOT your grandmother’s chicken pot pie but is a great alternative for those wanting to eat whole foods with lower calories!
Instead of using a carb and calorie heavy dough to top the pie I used quinoa instead. Quinoa is an ancient grain that is very high in fiber and protein and is a complete amino acid. Read more about its benefits here.
This came out a little runny for me as I tweaked a recipe I found online (click here for original recipe) so I suggest to make it more like the traditional super creamy pot pies you use 1% milk and add in a touch more flour (1 Tbsp. at a time). Let me know in the comments what modifications you tried and how you liked this!
Quinoa Chicken Pot Pie
- 2 eggs, large
- 1/4 cup (or 3-4) egg whites
- 1 tsp. thyme
- 2/3 cups sharp white cheddar cheese, low-fat
- 2 cups quinoa, cooked
- 2 cups chicken broth, low-sodium
- 1/2 cup skim milk (or 1%)
- 1/4 cup whole wheat flour
- 1 tsp salt
- 1 tsp black pepper, ground
- 3 garlic cloves, minced
- 1 large onion, finely chopped
- 1 can no-salt added peas, drained
- 1 can no-salt added sweet corn, drained
- 10-12 baby (or 3 regular sized) carrots, diced
- 2 large (or 3 cups) cooked chicken breasts, diced
- Olive Oil
- In medium bowl, whisk eggs and egg whites until combined, about 30 seconds. Add in the thyme, cheese, and quinoa. Stir to combine and set aside.
- Preheat oven to 375°F. In a small bowl, whisk chicken broth, milk, flour, salt, and pepper. Set aside.
- Preheat large non-stick skillet on medium heat and drizzle a little olive oil or cooking spray. Add in the onion and garlic and stir frequently until translucent. Slowly pour slurry (broth and milk mixture) into skillet, stirring frequently to ensure no flour is left in the bottom of the bowl.
- Bring to a boil, reduce heat and simmer on low until the sauce thickens, stirring occasionally to prevent burning.
- Remove from heat and stir in the peas, corn, carrots, and chicken.
- Transfer mixture to a 9 x 13 casserole baking dish and flatten with a spatula. Top with quinoa crust mixture, spreading evenly to ensure filling is covered.
- Bake for 25 minutes. Let cool for 5-10 minutes before serving. Serve hot/warm and enjoy!
Nutritional Information (per 1 serving): 331 calories, 4.4g fat, 48g carbs, 22g protein, 6.6g fiber, 177mg sodium