chicken pot pie casserole.

this recipe makes 8 BIG servings.

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ingredients:

  • 3 cups low sodium chicken broth
  • 1 cup sweet potato, diced small
  • 1 cup russet potato, diced small
  • 1 cup celery, diced small
  • 1 cup carrots, diced small
  • 2 cups frozen peas, thawed
  • 2 cups pearl onions, thawed
  • 1 lb bonesless, skinless chicken breast, diced small
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp TJ’s 21 seasoning salute (or similar spice blend)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 1/2 cups milk (i used skim)
  • 1/3 cup whole wheat flour
  • 2 TB cornstarch
  • 3/4 cup uncooked quinoa (yield 1.5 cups cooked)
  • 4-5 sheets whole wheat fillo dough

directions:

in a large pot or deep saucepan, bring your broth to a boil (fact: i just typed “bring your brother to a boil”—sorry brother.)

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slice and dice those veggies and add them all to the broth once it is boiling.

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cover and let the veggies cook for at least 8 minutes. they should be fork-tender. remove the lid and add your chicken.

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cook the chicken in the broth & veggies, stirring occasionally.

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once the chicken is cooked through (about 8 more minutes), turn the heat to low-medium and use a slotted spoon to dish veggies & chicken into a bowl.

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next, combine the milk and flour in a bowl with a whisk.

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add the cornstarch

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pour mixture into the broth.

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add all of your seasonings at this point. cook over low-medium heat until it is nice and thick.

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add your chicken & veggies back into the pot.

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mix well.

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add your quinoa.. which you should have cooked by now. you have, right? hope so!

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pour mixture into a 13×9 baking dish.

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get your fillo dough ready!

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don’t be worried if you tear it to shreds.. just make sure you get a couple layers of dough covering the casserole dish.

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bake at 400 degrees for about 15-18 minutes, until the dough is nice and flaky.

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time to dig in!

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nutrition info per serving (based on 8 for the entire recipe)

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delicious. comforting. healthy. amazing.

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{ 11 comments… read them below or add one }

Irene March 25, 2011 at 2:22 pm

Where did you find the whole wheat dough? Also, do you know if I can sub milk for anything? No dairy for me..looks so yummy!

Reply

janetha March 25, 2011 at 2:31 pm

Irene, I found the dough at Whole Foods–but you could also make a whole wheat pastry dough from scratch. You can sub the milk with almond, soy, hemp or rice milk–really any non dairy milk will do!

Reply

Laura July 6, 2011 at 9:26 pm

I made this last night, it was super yummy!! I couldnt find quinoa because sadly I do not have a trader joes’ or a whole foods so I used couscous instead and I had to guess on the trader joe seasoning…it was really yummy! and only 7 weight watcher plus points per serving! thanks!!

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Janetha July 7, 2011 at 9:50 am

Glad you made it and liked it!

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Angie December 29, 2011 at 6:28 pm

I just made this tonight…it was so good!! I’m loving the recipes you have on here…

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Kathleen January 27, 2012 at 7:13 pm

I made this tonight with some leftover smoked turkey. It was a hit! Thank you for the recipe.

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Janetha February 6, 2012 at 1:07 pm

Thank YOU for the feedback!

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Britta February 26, 2012 at 7:37 pm

hi Janetha – made this tonight with the boyfriend & some friends and it was SOOO good! i am beyond excited to eat the leftovers for lunch this week, and you were right about the servings – there is more than half the pan left after the four of us DUG IN for dinner. thanks so much for the recipe!!

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Janetha February 29, 2012 at 12:53 pm

SO glad you liked it!

Reply

Chris April 7, 2014 at 10:38 am

Janetha,

Hey I wanted to show you how to make this gluten free so those with wheat allergies or who are trying to eat clean because of autoimmune diseases could eat something like this with out fear of the gluten having any effects on them.

Chicken Pot Pie with Quinoa

Ingredients:
3 cups low sodium chicken broth
1 cup sweet potato, diced small
1 cup russet potato, diced small
1 cup celery, diced small
1 cup carrots, diced small
2 cups frozen peas, thawed
2 cups pearl onions or any onions you have, thawed
1 lb boneless, skinless chicken breast, diced small
1 tsp salt
1 tsp black pepper
2 tsp TJ’s 21 seasoning salute (or similar spice blend)
1 tsp dried thyme
1 tsp dried basil
1 can of coconut milk 1 1/2 cups milk (i used skim)
2 Tbsp Xanthan Gum 1/3 cup whole wheat flour, 2 TB cornstarch
1 ½ cup cooked quinoa (¾ uncooked)
4-5 sheets whole wheat fillo dough

Directions:
In a large pot or deep saucepan, bring your broth to a boil

Slice and dice those veggies and add them all to the broth once it is boiling. (Alt cooking: To add flavor caramelize the veggies by slow roasting in a dutch oven medium heat by stirring the veggies with a little EVO.) Cover and let the veggies cook for at least 8 minutes. They should be fork-tender. Then add your chicken. Cook the chicken in the broth with the veggies, stirring occasionally. Once the chicken is cooked through (about 8 more minutes), turn the heat to low-medium and use a slotted spoon to dish veggies & chicken into a bowl.

Combine the milk and xanthan gum (flour/cornstarch) in a bowl with a whisk. Pour mixture into the broth. Add all of your seasonings at this point. Cook over low-medium heat until it is thick.

Add your chicken, veggies & quinoa back into the pot. Mix well. Then pour mixture into a 13×9 baking dish.

Get your fillo dough ready! Don’t be worried if you tear it to shreds.. just make sure you get a couple layers of dough covering the casserole dish. Or use a regular pie crust.

Bake at 400 degrees for about 15-18 minutes, until the dough is nice and flaky.

Reply

Janetha April 7, 2014 at 8:01 pm

Thank you :)

Reply

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