Look no further than the ultimate Chicken Pot Not-Pie (ha!) when you're craving a comfort food but trying to get yourself to stick to something healthy. It is super easy to make and takes about an hour prep + cooking time combined. These two reasons are exactly why I created it and why it will become a staple weeknight meal. This twist on the classic Chicken Pot Pie is filling on its own, or enjoy it with a side of tomato soup (this is my favorite), or use it as a topping on some leafy greens (mmm I love kale) for a salad.

Other things you will need: 9x13 casserole dish, 2 saucepans (medium and large), some spoons to stir stuff, a knife and cutting board to cut stuff, probably some measuring items unless you’re great at eye-balling it, and some bowls to keep your prepared items set-aside in

Method

Prepare quinoa as instructed, using small-medium sized saucepan
While quinoa is cooking, prepare all other ingredients
- chop garlic & onion (you can keep these in the same pile since they will be used together in the next step)
- thaw veggies (in microwave is best!)
- shred chicken (remove skin!)
- wash & tear kale
- get out the seasonings and remaining ingredients
Preheat oven to 400 degrees, and grease a 9x13in casserole dish then set aside until after all the cooking fun happens!
Using medium-large sized saucepan, heat EVOO over medium-high heat. Add garlic & onion and cook (stirring occasionally) until clear and cooked through.
Mix in flour and seasonings (old bay and cayenne) until well-blended.
Add in chicken broth and milk and mix together. Once mixed well together, bring to a boil and continue to stir until sauce thickens, still on medium heat (about 2-3 minutes)

7. Once sauce is thickened, add in vegetables, mix together, add in chicken, mix together some more until everything is mixed deliciously together to form the “filling” of the not-pie. Turn off stove.

Now it’s time to put it all together!

8.   Take your cooked quinoa and go over to your greased casserole dish. Evenly spread the quinoa on the bottom of the dish.
9.   Pick up your shredded kale and evenly layer over quinoa.
10.  Next, you guessed it!, evenly spread the chicken filling on top.

11. Place this heavy chicken vegetable monster in the oven, uncovered, for 30 minutes. It will become browned on top.

Voila! You’ve created a chicken pot not-pie masterpiece.

As an entrée, this makes about 8 servings.

I like to take the extra kale and make this into a salad, by perfectly placing a spoonful of the not-pie on top of that garnish-turned-everybody-loves-green kale.

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