Quinoa Crusted Chicken Pot Pie
Sometimes I actually attempt to eat like a normal human. I am not going to lie. I could live on my protein shakes and be perfectly happy. Even before I was diagnosed with my food allergies almost 6 years ago, I would eat almost the exact same thing every day. The same food every day is the spice of my life… This blog has really helped me branch out with my food a little more, which is cool. I really enjoy cooking, especially when I get to share food with others! My roommate loves to cook, and she grew up eating real big dinners every night (I chose to eat a lot of cereal). We seem to take turns cooking a lot of the time, and last night I made a Quinoa crusted chicken pot pie for my roomie and my cute man. It is pretty special how food can bring people together, and it is even sweeter when we can all eat the same thing, which doesn’t happen very often. It has finally started getting a little colder, so some warm food sounded good, because the lord knows I keep my house colder than it is outside, so sometimes I want something to warm me up from the inside out.
Chicken Pot Pie is a staple in America, and per the usual, I have to re-create it so I can partake. It didn’t take too long to make, especially because I took a few shortcuts that make this recipe week night friendly.
What you need:
Filling
- 2lbs Chicken Breast (I bought strips)
- 2tbsp minced garlic
- 10 white mushrooms
- 1 large sweet onion
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 can of sweet corn
- 2 cups (cashew, almond, cow) milk
- ¼ cup Bobs Red Mill Gluten-Free Flour
- Salt/Pepper to taste
- 2 cups low sodium chicken broth
Crust
- 4 cups cooked quinoa (2 frozen packages)
- 2 eggs
- ¼ cup egg whites
- 2/3 cupDaiya brand vegan mozzarella cheese
- 1-2 tbsp. Dried thyme
*For vegan recipe: replace eggs with flax eggs, omit chicken and add tofu or more veggies, and replace chicken broth with veggie broth.
*For people who do not need to eat G-free and dairy free, the conversions are the same. You can use all-purpose flour and low-fat mozzarella cheese.
What you do:
1. Set oven to broil and cut chicken into small pieces. Cook chicken chunks in over for 10 minutes on a sheet tray.
2. Set oven to 375 degrees after chicken is done cooking. Stick both bags of frozen quinoa in microwave for 5 minutes.
3. Once your quinoa is out of the microwave, place peas and carrots in microwave for 5 minutes.
4. In a medium bowl, whisk together eggs and egg whites. Add thyme, cheese, and cooked quinoa and set to the side.
5. In a small bowl, whisk together chicken broth, cashew milk, flour, salt and pepper and set aside.
6. In a large non-stick skillet spray with cooking spray. Add mushrooms and cook on medium heat until golden brown, then set them aside. They will cook quickly.
7. Return to your skillet and add minced garlic (I buy the jarred kind because it is more convenient), and your chopped onion. Cook these on medium heat until they are translucent. Next, slowly pour your milk and chicken broth mixtureinto the pan and whisk so that no flour sits on the bottom of the pan. Bring mixture to a boil, then reduce heat to low and cook sauce until it is thickened.
8. Once sauce is thickened, take off of heat and add mushrooms, thawed carrots, peas, corn, and cooked chicken.
9. Transfer to a 9X13 glass baking dish and spread evenly throughout baking dish and add your crust that you set aside earlier.
10. Bake at 375 for 25 minutes and let cool for 10 minutes before serving.
Recipe serves 6-8 people, and will stay in the fridge 3-4 days and will store in the freezer for up to 3 months.
This recipe went over really well with the crew. I am a hug fan of quinoa, and it was the first time they had tried it. I think it might take some time to get used to, but I loved it! Give this a try and feel free to add or subtract any veggies that your heart desires! Cooking is an art of its own! So, live it up!
With love and a happy tummy!
-B