Quinoa Chicken Pot Pie
part-skim mozzarella cheese
whole wheat flour
frozen peas, carrots, and corn mix
diced chicken breast
In a medium bowl, whisk eggs and egg whites. Add thyme, cheese, quinoa, and stir to combine.
Preheat oven to 375 degrees.
In a small bowl, whisk water, milk, flour, pepper, and set aside.
In a skillet, add mushrooms and cook until golden brown. Transfer to a bowl and set aside.
Return skillet to medium heat, add garlic and cook until fragrant. Slowly pour milk mixture into the skillet, whisking and making sure no flour is left on the bottom of the bowl.
Bring to a boil, then reduce heat to low and cook until sauce is thickened, stirring occasionally.
Remove skillet from heat, add mushrooms, vegetables, chicken, and stir to combine.
Transfer to a 9×13 baking dish and flatten with spatula. Drop spoonfuls of quinoa mixture on top and spread with a spatula to cover the filling evenly.
Bake for 25 minutes. Let cool for 5-10 minutes, cut into 6 portions, serve, and enjoy!