Healthy Chicken Pot Pie full of veggies, chicken and delicious creamy sauce. Sealed by a healthy crust your family will approve. What else could you ask for?! Enjoy!
Crustless Chicken Pot Pie
So everyone knows a chicken pot pie, right? We can make a healthy chicken pot pie, guys! Kind of crustless but not and with the same saucy creamy filling. My entire family went nuts for it!
I honestly was not sure how quinoa crust would withstand the taste test. It worked. I think your people will love this healthy chicken pot pie recipe as well!
As a broke and newly engaged student, I ate a fair share of $0.99 pot pies for dinner working at a drugstore. Why bother to cook if there was so much cheap food at work?! I would rather get enough beauty sleep for my next Russian party. Remember those days haha???
These days I do not buy pot pies or even puff pastry. On that below. I will not judge you. It’s just not my priority. But instead I make homemade chicken pot pie casserole from scratch. No canned soup or baking mix. And it is delicious!
Veggies remain crisp and not overcooked. The amount of sauce is spot on. Just enough to coat the chicken and veggies, adding flavour and sauciness to the crustless pot pie without making it too runny.
Ingredients You Will Need
- Cooked chicken breast (I use Instant Pot chicken breast)
- Cooked quinoa (I use Instant Pot quinoa – sorry, mild Instant Pot obsession here)
- Cheese (no need for Parmesan – photo mistake)
- Chicken broth
- Simple seasonings
How Do You Make Healthy Chicken Pot Pie?
Let’s make crustless chicken pot pie step-by-step. It is so easy!
Healthy Chicken Pot Pie Crust
First, prepare the crust. Instead of puff pastry dough or a Bisquick mix (even better) I came up with a quinoa “pie crust”. Why not?!
Quinoa is a whole grain full of complete protein and complex carbs. After playing around with cauliflower pizza crust and cauliflower breadsticks, I thought I would try a quinoa crust. It worked like a charm.
Just whisk 3 eggs. Then combine with cooked quinoa and shredded cheese that melts well. In the oven, cheese will melt and act as a glue together with eggs for cooked quinoa. It is even crispy.
I wish it was easy to find at least whole wheat and preferably organic puff pastry in Canada. Maybe one day. Not that we don’t eat desserts and out, of course we do. I am all about moderation these days.
But I would rather save my butter dough allowance for dessert and make healthy chicken pot pie. It is so-so good!
Healthy Chicken Pot Pie Filling
Then the filling. Our healthy chicken pot pie filling is full of veggies, chicken and of course delicious creamy sauce.
Start by sauteing onion and celery. I was out of celery and I missed it. Then add mushrooms and cook for 3 more minutes. I was out of mushrooms too LOL. I missed them too. Anyways, you always want to cook onion before adding mushrooms because they are super watery and will steam rather than fry the onion.
Now add thyme, garlic powder, salt, pepper, peas, corn and carrots. I buy separate bag of organic frozen peas and corn, and then add chopped fresh carrot. You can also use mirepoix.
Then make slurry with broth, milk and cornstarch. make sure liquids are cold because cornstarch will lump in hot waters. Simmer until sauce thickens and bubbles. Then add cooked chicken.
To assemble the pot pie, use regular large baking dish. Transfer filling in it and level with spatula. Then drop spoonfuls of quinoa crust all around evenly and spread with a spatula. That’s it.
How Long to Bake Chicken Pot Pie?
Bake for 25 minutes in preheated 375 degrees F oven. I should warn you that you will see some of the sauce bubble on top of the crust. That’s OK.
It will settle back inside during the cooling time. But if you want, you can poke places where sauce is with a fork and it will go back inside faster.
What to Serve with Chicken Pot Pie?
Well… Chicken pot pie is kind of a complete meal on its own. Especially our healthy one. We have got protein, carbs and lots of veggies.
I hope you enjoy this healthy chicken pot pie. And pretty please can you let me know how you liked it in the comments below. Thanks a million!
Can I Freeze Leftovers?
Yes. You can freeze pot pie leftovers for up to 3 months in an airtight glass container. To thaw, place o na counter and defrost for 3-4 hours.
To reheat, you can pop it back in the oven for 15 minutes at 400 degrees F.
More Healthy Casseroles
- Healthy chicken broccoli casserole
- Ground turkey quinoa casserole
- Healthy chicken and rice casserole
- Cheeseburger quinoa casserole
- Browse all healthy casseroles.
Healthy Chicken Pot Pie
Healthy Chicken Pot Pie full of veggies, chicken and delicious creamy sauce. Sealed by a healthy crust your family will approve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Oven
- Cuisine: North American
For the Crust:
- 3 large eggs
- 2/3 cups mozzarella or cheddar cheese, shredded
- 3 cups cooked quinoa
For Chicken Pot Pie Filling:
- 4 cups frozen peas, carrots & corn mix, fresh or frozen
- 4 cups cooked chicken breast, diced
- 1 large onion, diced
- 1 large celery stalk, diced
- 10 brown or white mushrooms, sliced
- 2 cups chicken broth, low sodium
- 1/2 cup whole milk
- 3 tbsp cornstarch
- 1 tsp thyme, dried
- 1 tsp garlic powder
- 1 1/4 tsp salt
- 1 tbsp oil, for frying
- Ground black pepper, to taste
- Cooking spray (I use Misto)
- Preheat oven to 375 degrees F. Spray large 9 x 13 baking dish with cooking spray. Set aside.
- In a medium bowl, whisk the eggs. Add cooked quinoa, cheese and pepper; stir with a spoon to combine and set aside.
- In another medium bowl, make the slurry by combining chicken stock, milk, cornstarch and whisk with a fork. Make sure liquids are cold otherwise cornstarch will lump.
- Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and celery; cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 3 more minutes.
- Add thyme, garlic powder, salt, pepper, peas, corn and carrots. Cook for 3 minutes, stirring occasionally.
- Whisk the slurry again (cornstarch settle to the bottom quickly) and add to the skillet. Bring to a boil and cook until filling bubbles and thickens. Add cooked chicken and stir to combine. Turn off heat.
- Transfer filling to prepared baking dish and flatten with a spatula.
- Drop spoonfuls of quinoa mixture on top and spread with a spatula to cover the filling evenly.
- Bake uncovered for 25 minutes.
- Remove from the oven, let cool for 5 – 10 minutes and cut into 8 squares. Serve hot.
Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.
Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.
Usually 1 cup of dry quinoa yields 3 cups cooked quinoa. Follow package directions or I cooked quinoa in Instant Pot.
I didn’t have mushrooms and celery on hand, that’s why you do not see it in pics. Filling was a bit too sweet with corn and carrots.
Any milk works. Just the taste will change but I’m sure if you use different milk, you are used to its taste.:)
To cook chicken, I used my Instant Pot chicken breast recipe. Clearly, I am obsessed with my Instant Pot.:) If using rotisserie or store-bought chicken, maybe add less salt to the filling.
Did you make this recipe? Please give it a star rating in the comments.