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!
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.
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.
In a bowl, combine cooked quinoa, flax seed, 1 tbsp water, salt, garlic powder, and onion powder.
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.
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).
Bake at 375 F in the oven for about 20 minutes. Serve immediately or store in an airtight container for up to three days.