eCook Meal
Quinoa Crusted Chicken Pot Pie
with almonds, thyme & a fresh green salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R442.79
for 4 servings · R110.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Fresh Thyme needs 15 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR2.46
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Almond Milk needs 500 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 6.7× packsR299.93
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Button Mushrooms needs 250 gButton Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Ground Almonds needs 80 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 1.07× packR47.99
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Quinoa Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Quinoa Crusted Chicken Pot Pie?
The preparation time for Quinoa Crusted Chicken Pot Pie with almonds, thyme & a fresh green salad is between 15 and 30 minutes.
What is the total time required to make Quinoa Crusted Chicken Pot Pie with almonds, thyme & a fresh green salad?
The total time required to make Quinoa Crusted Chicken Pot Pie with almonds, thyme & a fresh green salad is between 40 and 55 minutes.
How many servings does Quinoa Crusted Chicken Pot Pie provide?
4 servings
What are the main ingredients in Quinoa Crusted Chicken Pot Pie?
Almond Milk, Almonds, Button Mushrooms, Cake Flour, Carrot, Chicken, Chicken Stock, Onion, Pea, Quinoa Flakes, Salad Leaves, Thyme
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Quinoa Crusted Chicken Pot Pie?
Almond Milk, Almonds, Button Mushrooms, Cake Flour, Carrot, Chicken, Chicken Stock, Onion, Pea, Quinoa Flakes, Salad Leaves, Thyme
How many calories does Quinoa Crusted Chicken Pot Pie have?
500 calories
How much fat content does Quinoa Crusted Chicken Pot Pie have?
grams