I admit it; I have a huge weakness for classic comfort foods. Chicken pot pie, chicken and dumplings, creamy pasta alfredo... the list goes on. As we have just about eliminated all refined sugars and flours in the pantry, I've been on a hunt for reinvented classic cuisine. This recipe uses a healthy and light quinoa and cheese crust while the sauce is packed with tender veggies and sauteed chicken breast. You can easily substitute the veggies listed for your personal favorites or for the one’s you have on hand.
Adapted from iFOODreal
Quinoa Chicken Pot Pie
2 egg whites
3/4 teaspoon thyme
2/3 cup mozzarella cheese, shredded
3 cups quinoa, cooked
2 cups low sodium chicken broth
1/2 cup milk
1/4 cup whole wheat flour
8 ounces white mushrooms, thinly sliced
1 large onion, diced
16 ounces frozen vegetable blend, thawed
3 chicken breast, cut into bite sized pieces
4 garlic cloves, minced
1/2 teaspoon pepper
Preheat oven to 375 degrees.
In a medium sized bowl whisk the eggs and egg whites together until well blended. Add in the thyme, cheese and quinoa and stir until combined.
Combine chicken broth, milk and flour in a small bowl and set aside.
In a large cast iron skillet over medium-high heat, saute the mushroom and onions in about 2 tablespoons of olive oil until onions have softened. Remove mushrooms and onions and saute chicken breast and garlic just until chicken is cooked through. Remove Chicken and add the broth and milk mixture to the skillet. Bring to a boil and then simmer for a few minutes until sauce has thickened. Add thawed veggies, chicken, mushrooms, onions and pepper to the skillet. Stir and then top with quinoa mixture and bake for about 20 minutes. Slice and serve.