Chipotle Chicken Pie

By Lindsay C – Burnaby, BC
Chipotle Chicken Pie
  • Prep Time: 30
  • Total Time: 60
  • Servings: 6-7

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About this Recipe

A chipotle spiced chicken pie enveloped in a quinoa crust.


2 cups Cooked quinoa
.5 cup Flour
.5 Onion, finely chopped
1 Rib of celery, finely chopped
1 Egg
1 tbsp Vegetable oil
.5 Onion, chopped
1 cup Carrots, sliced
1 cup Cooked chicken, chopped
1 tbsp Parsley, chopped
1 tsp Garlic powder
1 Can of Cream of mushroom soup
.25 cup White wine OR milk
1.5 tbsp Chipotle sauce
1 Small zucchini, sliced
12 Cherry tomatoes, cut in half
.33 cup Shredded parmesan
Black pepper to taste


Preheat oven to 350°F;

Combine quinoa, flour, finely diced onion, celery & egg and press into a greased pie plate;

Cook crust for 20 minutes, then remove and allow to cool slighty;

Heat oil in a large frying pan and add remaining onion and carrots. Cook until starting to wilt;

Add chicken, parsley, garlic powder, mushroom soup, wine OR milk and chipotle sauce to frying pan and cook until bubbling;

Pour contents of frying pan into the quinoa crust and return to oven for 30 minutes;

Remove pie and top with sliced zucchini, cherry tomatoes, parmesan and black pepper;

Return pie to oven and cook until cheese is brown and bubbly.

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