Recipes
Chicken Polenta Pot Pie (gluten free, egg free)
By: Nancy
The bubbly, cheesy polenta topping makes this pot pie a huge comfort food treat for any meal! Everyone will love it and you will be the only one who knows it is GF. Replace the Polenta with Mashed Potatoes if you're corn free.
Details
- Prep Time:
15 min - Cook Time:
30 min - Ready In:
45 min
Servings: 6 servings
Ingredients
- 2 chicken breast
- 3 stalks celery
- 3 carrots
- 1 onion
- 1/2 bag frozen peas
- 1 tablespoon Dijon Mustard
- 2 cups chicken stock Imagine & Pacific Naturals are both gluten free
- 3 or 4 sprigs fresh tarragon
- 2 tablespoons corn starch or All Purpose GF Flour
- 2 tablespoons butter
- 1 cup Instant Polenta (or use mashed potatoes if you're corn free) Prepare via directions on pkg
- 1 cup grated gruyere cheese Stir in with polenta or mashed potatoes
Directions
- In a large pan- Cook chicken
- Add veggies (except peas) and brown
- Add cornstarch/flour to a couple of pats of butter- stir until smooth
- Add stock and cream 3 or 4 sprigs fresh tarragon Dijon mustard stir until thickened and cook until veggies are soft
- Pour into 9 X 13 casserole dish (or 4-6 individual bowls, depending on size)
- Add Polenta/cheese mixture (or mashed potatoes/cheese) and broil until bubbly
I've only cooked polenta one way by frying it. This looks fabulous and it's a new fresh idea for using polenta. Thanks so much!
Angie.