If you are into Tex-Mex food as I am…. Here is a delicious recipe for a clean and healthy chicken pot pie made with a polenta crust to top it off.
I saw a recipe in a magazine a few months back for a southwestern casserole dish. They had used polenta on top of the casserole. I thought, “That looks awesome and polenta would work well on little individual chicken pot pies.
Basically, the ingredients for this recipe are the same as for my Mexican Chicken Casserole ….. minus the corn tortillas and the cheddar cheese. The sauce is a bit different too. For this recipe, I use my Short Cut Homemade Enchilada Sauce.
I just layered the chicken, beans, corn, black olives and enchilada sauce into four ramekins. I actually had enough ingredients to make an extra pot pie in small oval baking dish also.
The last layer before placing the polenta crust on top will be the enchilada sauce. I used an all natural organic rotisserie chicken from the deli at Earth Fare to save time. The rotisserie chicken falls off the bone and shreds nicely which is perfect for this recipe.
This meal was a winner and I will make it over and over again. I think you’ll enjoy all the Tex-Mex flavor in this dish. It’s important to keep variety and flavor in your meals or you will quickly get bored with bland foods and fall of the wagon of healthy eating. The kiddos in the house will love this too.
Put this recipe on your meal plan for this coming week!
Sunday blessings to you!!! 🙂
|Southwestern Chicken Pot Pies...... With Polenta|| |
- 2-3 cups of cooked polenta (I used Bob's Red Mill brand)
- 2 cups of shredded all natural/organic chicken (I used a rotisserie chicken from Earth Fare)
- 1 15 oz. can of pinto beans
- 1 15 oz. can of sweet corn
- 1 small can of black olives
- 1 24 oz. jar of plain marinara sauce (I used Rao's brand)
- 1 15 oz. can of chopped tomatoes (I used Muir Glen brand)
- 1 Tbsp. of extra virgin olive oil
- ½ cup of yellow onion, finely chopped
- 2-3 cloves of garlic, crushed
- 1 4 oz. can of chopped green chilies
- 1 tsp. of Mrs. Dash Southwest Chipotle Seasoning
- ½ tsp. of smoked paprika
- ½ tsp. of cayenne pepper, less if you prefer
- ¼ cup of fresh cilantro, chopped fine
- 1 tsp. of garlic powder
- Sea salt or Real Salt brand and cracked black pepper to taste
- Shred the cooked chicken and set aside.
- Rinse and drain the pinto beans, sweet corn and black olives and set aside.
- In a medium sauce pan, heat olive oil over medium heat. Add the chopped onion and garlic to the pan and cook until softened. Approximately 5 minutes.
- Add the marinara sauce, chopped tomatoes , green chilies to the pan and stir well.
- Stir in the chipotle seasoning, smoked paprika and cayenne pepper and reduce heat.
- Allow to simmer for 10-15 minutes. Add salt and pepper to taste.
- Using four small ramekins, spoon in a small amount of the tomato enchilada sauce into the bottom of each ramekin.
- Layer chicken, pinto beans, corn and black olives until each ramekin is almost full.
- Place another layer of enchilada sauce on top. This will be the last layer before you spoon on the polenta.
- Once the ramekins are filled, cook the polenta on the stove top according to package directions. Bring 3 cups of water and ¼ tsp. of salt to a boil. Whisk in 1 cup of polenta. Reduce heat and continue to stir with whisk.
- Add in ¼ cup of chopped fresh cilantro and garlic powder to the polenta. Cook approximately 4-5 minutes, watching closely so that it doesn't stick.
- Immediately spoon the polenta on top of each of the four ramekins.
- NOTE: It is possible that you will have enough ingredients left over so you can make a couple of extra pot pies. Use two to three more ramekins or a small baking dish.
- Place the ramekins onto a sheet pan and place into the oven.
- Bake at 400 degrees for approximately 20 minutes... or until bubbly and the polenta is slightly browned.
- Remove from oven and allow to cool slightly...3-5 minutes
- Serve with your choice of fresh avocado, pickled jalapeno's or gluten free tortilla chips.