Main Course

Mini Quinoa Crust Chicken Pot Pies

Mini Quinoa Crust Chicken Pot Pies

These Mini Quinoa Crust Chicken Pot Pies are so fun to make and don’t break the calorie bank!  Made with a special quinoa crust, these little pot pies are healthy and oh so delicious.  Easy to serve and even easier to store leftovers for lunch or dinner the following day.  Just grab a muffin pan, and the ingredients below to get started. Yields 4 servings. For more muffin pan ideas, check out these Pinterest Pins.

mini quinoa crust chicken pot pies

Ingredients:

For the QUINOA CRUST:

  • 1 & 1/4 cup quinoa
  • 2 & 1/2 cups water
  • 1 tbsp flax seed, grounded
  • 1 tbsp water
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder




For the CHICKEN POT PIE filling:

  • 4 chicken breasts, cooked & shredded
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup frozen corn, lightly microwaved
  • 1/2 cup frozen peas, lightly microwaved
  • 1/2 tsp Italian seasoning
  • 1/2 tsp oregano
  • 1/4 cup shredded cheese (optional topping)

Directions:

First, in a slow cooker, cook the chicken on high for 3-4 hours.  Remove from slow cooker, discarding liquid, and shred the chicken with a fork and knife.  I usually do not add this step in the cooking time, as this can be done the night before, or first thing in the morning while you get ready, run errands, or work.

At the same time, bring to a boil the quinoa and 2 & 1/2 cups water.  Then cover, lower heat, and simmer for about 10-15 minutes, or until the quinoa soaked up all of the water.  In a bowl, combine cooked quinoa, flax seed, 1 tbsp water, salt, garlic powder, and onion powder.  Stir together really well.

In a non-stick muffin pan, spoon out quinoa mixture, and with your fingers press down on the bottom and edges to form a cup inside each muffin hole.  Bake the quinoa crust at 400F in the oven for 25-30 minutes or until the crust turns a golden brown.

mini quinoa crust chicken pot pies

In another bowl, combine shredded chicken, cream of chicken soup, corn, peas, Italian seasoning, and oregano. Stir until completely mixed and spoon out into the muffin tray.  Sprinkle some shredded cheese on top if you’d like.





Bake at 375F in the oven for about 20 minutes.  Serve immediately, or store in an airtight container in the freezer or refrigerator to eat later.

mini quinoa crust chicken pot pies

Another great unconventional & delicious muffin pan idea is the Meatloaf Muffin recipe !

Mini Quinoa Crust Chicken Pot Pies

These Mini Quinoa Crust Chicken Pot Pies are so fun to make and taste so yummy! With this super healthy quinoa crust, this dish is diet approved!

Course Main Course
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

Quinoa Crust

  • 1&1/4 cups quinoa
  • 2&1/2 cups water
  • 1 tbsp flax seed, grounded
  • 1 tbsp water
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Chicken Pot Pie filling

  • 4 chicken breasts, cooked & shredded
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup frozen corn, lightly microwaved
  • 1/2 cup frozen peas, lightly microwaved
  • 1/2 tsp Italian seasoning
  • 1/2 tsp oreagano
  • 1/4 cup shredded cheese, optional topping

Instructions

  1. For the shredded chicken, cook chicken in a crock pot on high for 3-4 hours. Remove and shred with a fork and knife.  This step can be done the night before or first thing in the morning.

  2. Bring a pot of water to a boil with the quinoa and 2 & 1/2 cups water. Cover, lower heat, and let simmer for 10-15 minutes until fluffy. 

  3. In a bowl, combine cooked quinoa, flax seed, 1 tbsp water, salt, garlic powder, and onion powder.

  4. Spoon out mixture into a nonstick muffin pan, and with your fingers, press down the bottom and sides to form a sort of cup shape. Bake crust at 400 F in the oven for 25-30 minutes or until golden brown.

  5. In another bowl, combine shredded chicken, cream of chicken soup, corn, peas, Italian seasoning, and oregano. Mix well and spoon out into the mini quinoa crusts. Sprinkle cheese over top (optional).

  6. Bake at 375 F in the oven for about 20 minutes. Serve immediately or store in an airtight container for up to three days. 

“Teach me to do your will, for you are my God;

may your good spirit lead me on level ground.” | Psalm 143:10

Share with friends ♥︎

Leave a Reply

Your email address will not be published. Required fields are marked *