What are the main ingredients in Quinoa Crusted Chicken Pot Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Quinoa Crusted Chicken Pot Pie?

Calories: 500, Carbs: 51 grams, Fat: grams, Protein: 46.6 grams, Sugar: 15.2 grams, Salt: 624 grams

How do I prepare Quinoa Crusted Chicken Pot Pie?

PREP LIFE: Boil the kettle. Preheat the oven to 200°C. Dilute the stock with 300ml of boiling water. In a small bowl, mix the quinoa flakes and the ground almonds with some seasoning. WING IT: Place a pot over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and fry for 5-7 minutes until cooked through and browned. Remove from the pot. FANCY FILLING: Return the pot to a medium-high heat with another drizzle of oil. Once hot, add the diced onion, carrot chunks and sliced mushrooms. Fry for 3-5 minutes until soft, shifting occasionally. Add in ½ the peas and the chopped thyme. Fry until the peas are heated through, about 1-2 minutes, shifting constantly. Stir through a large knob of butter or another drizzle of oil. Once the butter is melted or the oil is incorporated, sprinkle over the flour and cook out for about 1-2 minutes, shifting constantly. Slowly pour in the diluted stock and milk, mixing constantly. Mix until there are no lumps of flour. Leave to simmer for 6-7 minutes until slightly reduced and thickened, mixing occasionally. CRISPY CRUST: Once the pie filling has thickened, mix through the cooked chicken pieces. Pour the mixture into an ovenproof dish. Sprinkle over the quinoa and almond mixture and place in the oven for 3-5 minutes until browned. TOSS THE LEAVES: In a salad bowl, mix the remaining peas and the salad leaves. Add a drizzle of olive oil and some seasoning, and toss until fully coated. CURRENTLY OCCU-PIED: All that's left to do is dive into the warm and toasty crustless chicken pot pie. Side with the salad and don’t look back!

What should be prepared from my kitchen to make Quinoa Crusted Chicken Pot Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Quinoa Crusted Chicken Pot Pie

Comfort food with a healthy twist – could you ask for anything better? Warm and cosy chicken pot pie filling, crusted with quinoa flakes and ground almonds. Sided with a fresh salad of green leaves and peas. Mouthwatering!

Quinoa Crusted Chicken Pot Pie

with almonds, thyme & a fresh green salad

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almond Milk
Button Mushrooms
Cake Flour
Carrot
Chicken
Chicken Stock
Free-range Chicken Mini Fillets
Fresh Thyme
Ground Almonds
Onion
Onions
Peas
Quinoa Flakes
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Serves 1

PREP LIFE
Boil the kettle. Preheat the oven to 200°C. Dilute the stock with 200ml of boiling water. In a small bowl, mix the quinoa flakes and the ground almonds with some seasoning.
WING IT
Place a pot over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and fry for 3-5 minutes until cooked through and browned. Remove from the pot.
FANCY FILLING
Return the pot to a medium-high heat with another drizzle of oil. Once hot, add the diced onion, carrot chunks and sliced mushrooms. Fry for 3-5 minutes until soft, shifting occasionally. Add in ½ the peas and the chopped thyme. Fry until the peas are heated through, about 1-2 minutes, shifting constantly. Stir through a large knob of butter or another drizzle of oil. Once the butter is melted or the oil is incorporated, sprinkle over the flour and cook out for about 1-2 minutes, shifting constantly. Slowly pour in the diluted stock and milk, mixing constantly. Mix until there are no lumps of flour. Leave to simmer for 5-6 minutes until slightly reduced and thickened, mixing occasionally.
CRISPY CRUST
Once the pie filling has thickened, mix through the cooked chicken pieces. Pour the mixture into an ovenproof dish. Sprinkle over the quinoa and almond mixture and place in the oven for 3-5 minutes until browned.
TOSS THE LEAVES
In a salad bowl, mix the remaining peas and the salad leaves. Add a drizzle of olive oil and some seasoning, and toss until fully coated.
CURRENTLY OCCU-PIED
All that's left to do is dive into the warm and toasty crustless chicken pot pie. Side with the salad and don’t look back!

Chicken Stock - 5ml
Quinoa Flakes - 20ml
Ground Almonds - 20ml
Free-range Chicken Mini Fillets - 150g
Onion - 1
Carrot - 120g
Button Mushrooms - 65g
Peas - 50g
Fresh Thyme - 4g
Cake Flour - 20ml
Almond Milk - 125ml
Salad Leaves - 20g

Download the Recipe

Serves 2

PREP LIFE
Boil the kettle. Preheat the oven to 200°C. Dilute the stock with 300ml of boiling water. In a small bowl, mix the quinoa flakes and the ground almonds with some seasoning.
WING IT
Place a pot over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and fry for 5-7 minutes until cooked through and browned. Remove from the pot.
FANCY FILLING
Return the pot to a medium-high heat with another drizzle of oil. Once hot, add the diced onion, carrot chunks and sliced mushrooms. Fry for 3-5 minutes until soft, shifting occasionally. Add in ½ the peas and the chopped thyme. Fry until the peas are heated through, about 1-2 minutes, shifting constantly. Stir through a large knob of butter or another drizzle of oil. Once the butter is melted or the oil is incorporated, sprinkle over the flour and cook out for about 1-2 minutes, shifting constantly. Slowly pour in the diluted stock and milk, mixing constantly. Mix until there are no lumps of flour. Leave to simmer for 6-7 minutes until slightly reduced and thickened, mixing occasionally.
CRISPY CRUST
Once the pie filling has thickened, mix through the cooked chicken pieces. Pour the mixture into an ovenproof dish. Sprinkle over the quinoa and almond mixture and place in the oven for 3-5 minutes until browned.
TOSS THE LEAVES
In a salad bowl, mix the remaining peas and the salad leaves. Add a drizzle of olive oil and some seasoning, and toss until fully coated.
CURRENTLY OCCU-PIED
All that's left to do is dive into the warm and toasty crustless chicken pot pie. Side with the salad and don’t look back!

Chicken Stock - 10ml
Quinoa Flakes - 40ml
Ground Almonds - 40ml
Free-range Chicken Mini Fillets - 300g
Onion - 1
Carrot - 240g
Button Mushrooms - 125g
Peas - 100g
Fresh Thyme - 8g
Cake Flour - 40ml
Almond Milk - 250ml
Salad Leaves - 40g

Download the Recipe

Serves 3

PREP LIFE
Boil the kettle. Preheat the oven to 200°C. Dilute the stock with 400ml of boiling water. In a small bowl, mix the quinoa flakes and the ground almonds with some seasoning.
WING IT
Place a large pot over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and fry for 5-7 minutes until cooked through and browned. Remove from the pot.
FANCY FILLING
Return the pot to a medium-high heat with another drizzle of oil. Once hot, add the diced onion, carrot chunks and sliced mushrooms. Fry for 5-7 minutes until soft, shifting occasionally. Add in ½ the peas and the chopped thyme. Fry until the peas are heated through, about 1-2 minutes, shifting constantly. Stir through a large knob of butter or another drizzle of oil. Once the butter is melted or the oil is incorporated, sprinkle over the flour and cook out for about 1-2 minutes, shifting constantly. Slowly pour in the diluted stock and milk, mixing constantly. Mix until there are no lumps of flour. Leave to simmer for 7-8 minutes until slightly reduced and thickened, mixing occasionally.
CRISPY CRUST
Once the pie filling has thickened, mix through the cooked chicken pieces. Pour the mixture into an ovenproof dish. Sprinkle over the quinoa and almond mixture and place in the oven for 5-7 minutes until browned.
TOSS THE LEAVES
In a salad bowl, mix the remaining peas and the salad leaves. Add a drizzle of olive oil and some seasoning, and toss until fully coated.
CURRENTLY OCCU-PIED
All that's left to do is dive into the warm and toasty crustless chicken pot pie. Side with the salad and don’t look back!

Chicken Stock - 15ml
Quinoa Flakes - 60ml
Ground Almonds - 60ml
Free-range Chicken Mini Fillets - 450g
Onions - 2
Carrot - 360g
Button Mushrooms - 170g
Peas - 150g
Fresh Thyme - 12g
Cake Flour - 60ml
Almond Milk - 375ml
Salad Leaves - 60g

Download the Recipe

Serves 4

PREP LIFE
Boil the kettle. Preheat the oven to 200°C. Dilute the stock with 500ml of boiling water. In a small bowl, mix the quinoa flakes and the ground almonds with some seasoning.
WING IT
Place a large pot over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and fry for 7-10 minutes until cooked through and browned. Remove from the pot.
FANCY FILLING
Return the pot to a medium-high heat with another drizzle of oil. Once hot, add the diced onion, carrot chunks and sliced mushrooms. Fry for 5-7 minutes until soft, shifting occasionally. Add in ½ the peas and the chopped thyme. Fry until the peas are heated through, about 2-3 minutes, shifting constantly. Stir through a large knob of butter or another drizzle of oil. Once the butter is melted or the oil is incorporated, sprinkle over the flour and cook out for about 2-3 minutes, shifting constantly. Slowly pour in the diluted stock and milk, mixing constantly. Mix until there are no lumps of flour. Leave to simmer for 8-10 minutes until slightly reduced and thickened, mixing occasionally.
CRISPY CRUST
Once the pie filling has thickened, mix through the cooked chicken pieces. Pour the mixture into an ovenproof dish. Sprinkle over the quinoa and almond mixture and place in the oven for 5-7 minutes until browned.
TOSS THE LEAVES
In a salad bowl, mix the remaining peas and the salad leaves. Add a drizzle of olive oil and some seasoning, and toss until fully coated.
CURRENTLY OCCU-PIED
All that's left to do is dive into the warm and toasty crustless chicken pot pie. Side with the salad and don’t look back!