Jalapeño Popper Chicken Chilli and Cheddar Polenta Pot Pies Recipe 

I've never eaten or created one. I know—can you believe? Pot pie an American classic? I suppose pot pie is, but I grew up with veggie-hating siblings and it has vegetables like peas, carrots, and others, so I had to pass.

Ingredient 

– 4-8 slices thick cut bacon – 1 pound boneless chicken breast – 2 tablespoons olive oil – 1/2 onion chopped – 1 cup cubed butternut squash pumpkin or sweet potatoe – 2 red peppers chopped – 2 Jalapeño's seeded and chopped, plus more for garnish – 2 cloves garlic minced or grated – 2 tablespoons chili powder – 1 teaspoon smoked paprika – 1 teaspoon cumin – 1/4 teaspoon oregano – 1/2 teaspoon salt – 1/2 teaspoon pepper – 1/4 cup flour – 2 cups chicken broth – 2 tablespoon tomato paste – 1 tablespoon hot sauce – 1/4 cup heavy cream – 1 cup black beans rinsed and drained if using canned – green onions chopped, for serving POLENTA – 2 cups chicken broth – 2 cups milk – 1 cup polenta I used Bob's Red Mill – 6 ounces sharp cheddar cheese shredded – 1/4 teaspoon salt – 1/4 teaspoon pepper – 2-4 tablespoons butter your preference

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1

Preheat the oven to 400°F. Cook crispy bacon in a 12-inch skillet or high-sided pan over medium-high heat. Remove to paper towel-lined plate. After removing all bacon fat save 1 tablespoon, add 1 tablespoon olive oil over medium-high heat.

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2

Season chicken with salt and pepper. When the oil swirls, add the seasoned chicken and cook for 4 minutes on one side and 3 minutes on the other. Tongs the chicken to a platter, leaving oil in pan. After resting, slice or shred the chicken into 1/2-inch pieces.

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3

Sprinkle salt and pepper over butternut squash and onions in the same pan. Stir and simmer butternut squash for 10 minutes until soft. Add red pepper and jalapeños and simmer for 5 minutes. 

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4

Add garlic, chilli powder, paprika, cumin, and oregano and sauté 1 minute longer until aromatic. Add flour and mix to dissolve into vegetables and liquids.

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5

Chicken stock, tomato paste, and spicy sauce should be simmered until thickened. Add black beans and heavy cream when the liquid thickens. Sprinkle salt and stir the chicken back in.

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6

Put the mixture in 4-6 oven-safe baking dishes or a 9-inch pie plate on a baking sheet with sides. Put chicken broth and milk in a medium saucepan and boil to make polenta.

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7

Whisk in the polenta slowly over medium heat. Stir constantly until the polenta is soft and thickening, 10–15 minutes. Season with salt and pepper, add 4 ounces cheddar cheese and butter. 

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8

Add a spoonful of butter or milk if the polenta is thick. Spread polenta over pot pie contents and top each pie with remaining cheddar cheese.

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9

Bake for 20 minutes until the polenta is brown and the cheese melts. Remove from oven and top with saved crumbled bacon and green onions. EAT!

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also see

also see

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