• Linda Von Zeuner

The best healthy chicken pie in the world

I might be biased here, but I am not. The moment I realised that one is able to make such an easy pie crust from cooked quinoa and egg, my mind was blown.

I know I might be opening a can of worms by saying this, but I have just never been a fan of a puff pastry. It is also not the healthiest thing as it is very full of saturated fat and very high glycaemic index carbohydrates. This crust however is virtually fat free (well,apart from the egg yolks) and quinoa is high and protein and relatively low in carbohydrates.


  1. A large tray of chicken thighs (about 800g)

  2. One onion

  3. Two cloves of garlic

  4. 6 stems of leeks, white parts finely chopped

  5. Half a cup of coconut milk

  6. One teaspoon cumin

  7. One teaspoon fennel seeds

  8. One teaspoon garam masala

  9. One cup quinoa

  10. Two eggs

  11. Optional (half a cup of grated cheese,pecorino cheese or feta cheese)


Switch the oven on to 180.

Cook the quinoa with a cup of boiling water(add a bit more if not enough) with some salt until little tails form. Allow to cool.

Finely chop the onion and grate the ginger and fry together in some olive oil until the onions are softened. Add the chicken thighs and spices. When all the pieces of chicken are browned, add the coconut milk and leeks. The coconut milk should just cover the chicken, you don't want it swimming in it like a curry otherwise things will get too soggy.

In an oven dish, add the chicken mixture. Beat two eggs and add it to the quinoa, you can add some cheese as well but it is not a must. Bake in the oven for 15-20 minutes until the quinoa turns a golden brown colour and slightly starts pulling away from the sides.

Serve warm with a side salad. Freezes well.

For toddlers, make the chicken a bit blander and add peas and carrots instead of leeks.


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