Gluten Free Polenta Pot Pies Recipe

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by Carol Kicinski on March 8, 2010


It seems like only yesterday we were popping champagne corks are heralding in the new decade. Now it is March! Where has the time gone? For me and possibly for you as well, it has rushed by in a flurry of frenzied activity; the days are long and filled to the brim with things to do, places to go, people to see.

No matter how busy life gets we still have to eat. When rushing from one place to another it is very tempting to grab take out or something from the freezer section of the market. While quick, it is hardly as satisfying as a home cooked meal and for those of us who are gluten intolerant, often dangerous.

I have taken lately to employing a strategy I relied on when my boys where young and I had work, school, sports activities and heaven knows what else cramming my weekdays; I cook more on the weekend and repurpose what I made during the week.

Roast chicken and root vegetables for Sunday night dinner is my all time favorite. As the chicken sputters and spurts in the oven and the veggies caramelize to crisp, sweet nuggets of goodness the house fills with an aroma that screams home and family.

It is just as easy to roast two chickens as it is to roast one and the second one can be standing by ready to shred for salads, chopped and tossed into broth or turned into a quick chicken pot pie. If you don’t happen to have a roast chicken standing by you can pick up a rotisserie chicken at the market or quickly roast some thighs in a 400 degrees oven for about 30 minutes.

In the time it would take to bake a frozen pot pie (if we gluten intolerant could find a good one) these polenta pot pies can be whipped up and brought to the table, steamy, fragrant and oh so comforting.

Gluten Free Polenta Pot Pies Recipe

Ingredients

1 tablespoon cornstarch
3 cups gluten free chicken stock, use divided
2 teaspoons olive oil
2 carrots, chopped
Salt
Pepper
1 cup cream or coconut milk, use divided
1 cup frozen baby onions
3 cups cooked chicken meat, chopped
1 tablespoon fresh rosemary, minced
1 cup frozen peas
¾ cup quick cook polenta
1 cup grated cheese (I prefer Gruyere) – optional if making dairy free
Fresh rosemary sprig for garnish – optional

Directions

Mix the cornstarch with ¼ cup chicken stock and set aside.

In a large skillet or Dutch oven, warm the olive oil over medium-high heat and then add the chopped carrots. Season with salt and pepper and cook until the carrots just start to caramelize, about 5 minutes. Add 1 ¾ cups chicken stock, the cream or coconut milk, chopped chicken, frozen onions and minced rosemary and bring to a simmer. You can also add any roasted veggies you may have on hand, butternut squash or potatoes are particularly good. Let simmer about 15 minutes. The veggies should be tender and the chicken heated through. Add the frozen peas. Turn the heat up; bring the mixture to a boil and stir in the cornstarch mixture. Boil for 1 minute and take off the heat. Taste the mixture and adjust seasoning if needed. Divide the mixture between 4 oven proof bowls or ramekins and set them on a baking sheet.

Preheat the broiler and place the oven rack in the middle.

In a saucepan over medium high heat, bring the remaining cup of chicken stock and remaining half cup of cream or coconut milk to a boil. Gradually whisk in the polenta and cook until thick, about 3 minutes. Turn the heat to low and stir in the cheese until melted.

Top the chicken mixture with the polenta and smooth it. Place in pre-heated broiler for 2 -3 minutes or until the tops are browned. Serve with a garnish of rosemary sprigs if desired.

Servings

This Gluten Free Recipe Serves 4 People.

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Categories:    Main Dishes

{ 21 comments… read them below or add one }

Jenn March 8, 2010 at 1:36 pm

I love polenta! I've been trying to come up with more ways to cook it, and this is just fantastic – what a great alternative to the traditional pot pie!

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Amy March 8, 2010 at 2:24 pm

Oh my gravy. That looks so good and sooo comforting that I am going to try to sneak this recipe past my "polenta hating" family. A rich and cheesy polenta crust might just do the trick.

If that fails they can always remove their polenta topper and put their filling over their standard, boring, white rice. Sigh.

I will eat their crust. :)

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Amy @ yardtofork.wordpress.com March 8, 2010 at 7:34 pm

Yum, yum, yum! Can't wait to try this.

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GF Gidget March 8, 2010 at 8:18 pm

Brilliant!

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Travis Ingersoll March 8, 2010 at 9:13 pm

Wow! That looks really good

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Tasty Eats At Home March 9, 2010 at 6:50 am

I love this idea. What an easy way to make a crust for a pot pie. Yum.

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gfe--gluten free easily March 9, 2010 at 7:02 am

I love polenta and I love pot pie, too–win win! And, you are so right about roast chicken and root vegetables making a great Sunday dinner. Roasting two is great for another recipe like this one or gifting someone in need. :-)

Note to self: Get polenta.

Thanks, Carol!

Shirley

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Diane-The WHOLE Gang March 9, 2010 at 7:44 am

Brilliant! Now that I see it I'm thinking, why did I miss that? It's such a perfect way to have such a comfy meal. I love it. I must make this immediately. I always cook an extra chicken when roasting to have on hand. This is fast and a very inexpensive meal. Off to the kitchen and don't tell me it's only 9:30 in the morning.

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fibrohubby March 9, 2010 at 7:52 am

Looks yummy!!

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Federica March 9, 2010 at 8:20 am

buonissima!! gustosa e saporita!

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Terina March 9, 2010 at 11:15 am

My GF chicken pot pie over the weekend was a bust! The kids slid the crust off and slurped the filling. This looks delicioso!

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Megan March 10, 2010 at 8:31 am

This sounds delicious-and the presentation is just beautiful! This sounds like a great and filling meal-can't wait to make it for dinner sometime soon!

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Chelsey March 19, 2010 at 7:06 am

Wow, this looks like a realy simple (and yummy!) pot pie. It's nice to get your very own dish of it :) I have yet to try polenta. It's on my list of things to make in the future.

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Tasty Eats At Home April 27, 2010 at 5:17 pm

Carol, I have to tell you just how wonderful this idea is! I've made a version of this pot pie – twice – and it's heaven!

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Anonymous September 20, 2010 at 8:30 am

I bought the ingredients on Saturday to make it on Sunday. But on Sunday, I had a fever and a head/sinus thing and spent the day in bed. My wonderful husband made these and they were wonderful. They were the perfect savory dish for my head. We all (even the kids) loved this dish. We also like the versatility of adding other veggies in there. Michael added broccoli. We talked about corn or celeriac or green beans too. Yum!
Kelley

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Sleepinghorse November 24, 2011 at 6:57 am

Hi Carol,
I made these polenta pot pies a week ago and had 2 left over which I popped in the freezer. I am sick at the moment and I was able to give my husband instructions from my sick bed on how to heat these pies for us. Lovely recipe. Thank you.

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Carol Kicinski November 26, 2011 at 8:19 pm

Oh, I hope you are feeling better, what a nice hubby to care for you! Thank you and I am happy I had a small part in making your sick bed a little easier!

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Patty January 2, 2012 at 7:57 pm

Made this for dinner tonight and it was delicious! I will definitely make it again. Thank you for sharing the recipe.

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Carol Kicinski January 3, 2012 at 8:26 am

So glad you enjoyed it, thanks for letting me know!

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Bridget February 27, 2013 at 9:05 am

Do you think this will freeze well?

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Carol Kicinski February 27, 2013 at 2:04 pm

If I were going to freeze it I would do so before topping with the polenta. Then I would defrost, add the polenta and bake. Not a bad idea to make a bunch and have in the freezer!

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