This chicken pot pie recipe is a heartwarming, nourishing mixture, topped with quinoa puff pastry. It is a perfect dinner treat after a busy day. Gluten-free and vegan-friendly!

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  • Preparation Time

    20 minutes

  • Cooking Time

    40 minutes

  • Difficulty Rating

    2

  • Serves

    8

Total Shares 0

Ingredients

  1. 1 Tbsp. / 15 ml olive oil
  2. 1 3-oz / 90-g leek stalk, sliced
  3. 1 medium onion, sliced
  4. 1 medium red bell pepper, cut into squares
  5. 1 medium carrot, diced
  6. 1 medium celery stalk, diced
  7. 1 Tbsp. / 11 g quinoa flour, lightly toasted
  8. 3-4 cups / 720-960 ml water
  9. 1 lb. / 454 g chicken breast, boiled, deboned and cubed or cubed organic tofu, tempeh, or seitan
  10. ½ cup / 70 g peas
  11. ½ cup / 80 g corn
  12. ¼ cup / 40 g uncooked quinoa, well rinsed or 1 small (6-oz / 170 g) potato, well-scrubbed and sliced or chopped, preferably with skin on
  13. 1 recipe Puff Pastry Dough, made with lightly toasted quinoa and accompanying flours
  14. Up to 1 Tbsp. / 15 ml quinoa or dairy milk (optional)

Directions

  1. Preheat the oven to 375°F / 190°C. Mist or brush a 2-quart/liter deep pie dish with up to 1 teaspoon / 5 ml olive oil.
  2. In a pan over medium-low heat, cook leek and onion in remaining olive oil for 10 minutes until soft and translucent.
  3. Add the red bell pepper and diced carrot and celery, and chicken or vegan protein, and cook for 5 minutes more.
  4. Turn the heat down to low, add the flour, and mix to coat other ingredients.
  5. Add 2 cups / 480 ml water, blend well, and simmer for 5 minutes, stirring constantly until a thick consistency is obtained.
  6. Meanwhile, begin boiling quinoa or steaming potato in the remaining water, adding more as needed.
  7. Stir in the peas, and corn; cover and simmer for 5-10 minutes more, adding water as needed to prevent lumping.
  8. Turn off the heat when all vegetables are just tender; if using chicken, be sure it is nearly cooked through.
  9. Roll out the pastry dough to a thin sheet, thickness 1/16 in / 4 mm. Line the oiled pie dish with half of the sheet. If using potato, mash thoroughly.
  10. Transfer the cooked mixture to the dough shell, and top with cooked quinoa or mashed potato.
  11. Place the remaining dough sheet over the pie filling, crimping the edges to the rim of the baking dish.
  12. Coat the top of the pastry with milk if desired, using a pastry brush; this gives the pie a shiny gloss.
  13. Place the pot pie in the preheated oven and bake for 20 minutes until the pastry turns golden brown.

Can be frozen and reheated as needed.

Serving Size: ⅛ pie

Exchanges per Serving: 2 Carb, 2 Protein, 1 Fat

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Comments 62

  2. Jojo58

    Hi I’ll need another substitution for pizza other than this quinoa chicken pot pie. while I’m sure I can make the pie, the reviews for the pastry puff have not been good. The quickest way for me to want a refund is for the food not be accessible to me or hard as a rock. I have never heard of the type of pastry puff this recipe requires. With RA I will NOT be using anyone’s rolling pin for anything. Is there a store bought substitution?

    • Ossie-Sharon

      Hi, Jojo58. Trader Joe’s makes a whole grain puff pastry sheet freezer product that will work for this.
      As for other substitutions for the pizza, you can try any of the quiche recipes, or really any recipe that combines proteins and starches.

  4. Ossie-Sharon

    Hi, jazzyis18. Some of those types of products, especially the ones designed to closely mimic certain meat foods such as sausages, tend to be more processed than we recommend (though those two brands are among the best). HOWEVER! Note that Light Life is not necessarily vegan – there is egg in some of their products. If you don’t have time to prepare main courses from whole tempeh, try tfu, seitan, etc., see if you make progress using such meat subs; if not, see if you can work less processed items in.

  12. sandywatson552404

    Any other suggestions for replacement for pizza other than quinoa pot pie. Quinoa is not something I have managed to get to like in any recipe to date. I like pizza once in a while but not every day. Without having a replacement I would be eating it for a snack every day until I had finished a whole pizza. I hate waste so it will not get thrown out!

  14. Ossie-Sharon

    Hi, bjcroft. Both. We include organic canola oil, which is very different from the conventional material that most health-oriented professionals recommend against (including the Omega Doctor). We include canola oil in some recipes that require a neutral taste – otherwise olive oil is best.

  20. tadewumi

    Hi, I just started yesterday. Bern through many diets I could not stick too. Really hope this works. I don’t have pizza, I can’t do the quinoa pie, please could I substitute with a tuna, loaded with veggies and a piece of oat bread? Thanks.

  26. Ossie-Sharon

    Hi, Kelly. There are definitely options here that can suit you. The Menu Planner has many simple, quick-prep whole foods to choose from, and you can generate a menu based on those. We don’t generally recommend to have meals that are so small (for example, we would encourage you to have both the peanut butter sandwich AND the fruit as a snack), but you don’t have to worry about anything time-consuming or complicated.

  39. zengardenermom

    I made this last night and it was very tasty. My kids had multiple servings (lucky them!). Although – this recipe made enough for 2 pies. Maybe my pie pans aren’t as deep as they should be. I agree with the comment about the mashed potatoes, there was defiantly enough for the 2 pies.
    Some substitutes I made:
    Used only 3/4 cup of vegetable broth instead of the 2 cups water. I tend to dislike ‘soupy’ meat pies.
    Used Brown Rice Flour instead of Quinoa Flour ( I haven’t found any yet.)
    Used a Brown Rice Flour pie crust instead of the puff pastry
    In order to brown the pastry on top it needed to cook more like 30 minutes – but that may have been typical of the brown rice pastry.
    A nice recipe! Ossie – are these subs OK?

  41. Ossie-Sharon

    Hi, tenhove. Any meat will do here, as will meat alternatives such as seitan and organic tempeh or tofu – though with these, it is suggested to first marinate the pieces in a seasoning blend, then saute before adding to the pot pie. A common seasoning blend is vegetable broth, herbs and spices (such as thyme, mustard powder , paprika, black pepper, garlic, and reduced sodium soy sauce).

  44. Desera

    Either the serving size is wrong or the number this recipe servers is wrong. The mashed potatoes equal 8 servings based on a 1/2 cup serving size since this recipe calls for 4 cups. Then you add all the other ingredients. So which is wrong? Should it be 1 cup per serving or 16 servings per recipe.

  48. hupfeldt

    Well, it came out surprisingly well! I cooked it for 30 minutes and kept a close eye on it for another 5. Instead of water I used the broth I boiled the chicken breasts in along with pepper corns, salt, celery and onion. Plus, instead of a milk wash I smeared it with olive oil. Was that cheating? oopsie.

  50. Lynnwolves

    Tried to do the quinoa flour I didn’t grind ong enough so the pastry wouldn’t mix well I persevered and rolled it out and cooked it and it has come out like thin biscuit my fault I should have done it for much longer.

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