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  • Chicken Pot Pie Casserole

    1 vote
    Chicken Pot Pie Casserole
    Prep time:
    Cook time:
    Servings: 6
    by Gretchen Wasniewski
    59 recipes
    		 >
    A healthier version of the old comfort food. Polenta stands in for the crust and eliminates a large portion of the calories without sacrificing the stick to your ribs comfort.

    Ingredients

    • 2 stalks celery, diced
    • 1 medium onion, diced
    • 1 clove garlic, finely diced
    • 2 T canola oil
    • 1 T butter
    • 1/3 cup flour
    • 1 t salt, separated
    • 1/4 t pepper
    • 4 1/2 cups lo-salt chicken broth, separated
    • 3 cups rotisserie chicken, diced
    • 2 cups frozen mixed vegetables, thawed to room temperature
    • 2 cups frozen hash browns, thawed to room temperature
    • 1/2 cup chopped fresh parsley, separated
    • 1/2 cup instant polenta

    Directions

    1. Heat oven to 350 degrees.
    2. In a large skillet, over medium low heat, sweat the celery, onion and garlic in 2 T canola oil.
    3. When celery and onion are soft but not browned add 1 T butter to melt.
    4. Stir in flour and gradually incorporate 2 1/2 cups chicken broth.
    5. Cook over medium heat until sauce is thickened.
    6. Mix in chicken, potatoes, vegetables and 1/4 cup parsley.
    7. Pour into a shallow 8" x 11" casserole dish.
    8. Heat 2 cups chicken broth in a sauce pan.
    9. Whisk in 1/2 cup polenta and 1/2 t salt.
    10. Stir constantly until polenta is thick and cooked, about 5 minutes.
    11. Spread polenta on top of chicken mixture.
    12. Bake in oven about 40 minutes, until chicken os bubbly around edges and polenta is slightly golden.
    13. Garnish with remaining 1/4 cup parsley.

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