Ch-Ch-Ch-Chia

Ok, so who used to make Chia heads as a kid? Even if you didn’t I am sure you know that “Ch-Ch-Ch-Chia” tune. But today’s post is not about growing a Chia head—instead it’s about eating Chia seeds! Yes, eating them. I never thought I would be eating Chia seeds until Diane from Greens Plus so graciously offered to send me some. I was still a little unsure about eating them, but once I read about all the health benefits, I just couldn’t refuse.

Health benefits of Chia seeds:

• Chia seeds have thousands of years of safe historical human consumption
• Chia seeds enhance energy levels and extend endurance
• Chia seeds are 100% cholesterol free, and trans fat free
• Omega³ Chia is NOT genetically modified (GMO)
• Chia seeds contain significant amounts or Quercetin antioxidants that aid in reducing inflammation
• Omega³ Chia is one of the highest overall antioxidant containing foods (ORAC i680 pr 22g) – more than blueberries and prunes
• Omega³ Chia is gluten free, and can be eaten by people suffering from celiac disease.
• Chia seeds aid in increasing nutrient absorption and utilization
• Omega³ Chia is a complete, whole and natural food, not a supplement.
• Omega³ Chia is a perfect digestive aid, creating better assimilation of food and excess stomach acids
• Omega³ Chia is a dieters dream, fat replacement, food extender and creates a full satiated feeling.
• Chia seeds encourage healthy and gentle bowel elimination
• Omega³ Chia is certified Kosher
• Chia seeds prevent dehydration and aids in Electrolyte Balance

Still not convinced to give em’ a try? They are virtually tasteless, so at least consider!

So today’s recipe does include Chia seeds, but it is equally delicious and doable without them. Chicken pot pies used to be one of my favorite comfort foods as a kid, and they’re so cheap and you just pop em’ in the oven. But once I got a little older and more concerned with nutrition, I realized how unhealthy store-bought pot pies can be. Check out the stats on this one!

Pepperidge Farm Original Flaky Crust Roasted Chicken Pot Pie has 510 calories, 32 grams of total fat, 9 grams saturated fat, AND 870 mg cholesterol in HALF OF A PIE.  Multiply everything by 2 and you're getting 1020 calories, almost 100% of daily recommendations for total and saturated fats at 64 grams of fat and 18 grams saturated fat AND 1740 mg of sodium from one meal, which is more than 50% of the recommended daily amount. [Source here]

In other words..I think it’s worth a little time and effort to make your own. This recipe definitely qualifies for my Recipe Redo on a Budget.

Quick and Easy Chicken Pot Pie

Serves: 5

Budget Breakdown

• 5 oz can chicken=$2.55
• 10.5 oz 98% FF Condensed Cream of Celery Soup=$1.95
• Box of Bisquik all-purpose baking mix=$2.85 divided in half, since you don’t use the whole box.
• 9 oz bag of frozen mixed veggies=$1.31
• Freebies: Milk, egg, and seasonings assuming you have these on hand.

Total per pot pie= approximately $1.45 per serving

Yes, you can buy them cheaper, but you may have to sacrifice your health then.

Ingredients:

• 5 oz can of chicken cubes
• 1-10.5 oz can of condensed 98% FF cream of celery soup
• 2 cups of mixed frozen veggies
• 1/2 C milk
• 1 egg
• 1 c. all-purpose baking mix
• 1 Tbsp Chia seeds (optional)

Directions:

• Heat the oven to 400°F.
  
• Stir the soup, vegetables and chicken in a 9-inch pie plate, or if you prefer to make individual pies like I did, you can use 5 mini tin loaf pans.

• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown. [If your making 5 individual pies, it’s about 1/2 C filling per pie.

 

Comfort food at its’ finest!