*Archived Recipe*
Crustless Chicken Pot Pie
Crustless Chicken Pot Pie
This delicious dish is perfect for a stormy evening in. Best made while attired in your most comfortable jammies...
Step 1: Lightly drizzle boneless skinless chicken thighs with olive oil. Season with generous portions of dried rosemary and thyme, pepper, and a dash of sea salt. Bake at 350 until juices run clear. Shred into hearty-sized portions and set aside.
Step 2: Slice prepared loaf of basil and garlic seasoned polenta into 1/8" slices (found in your local grocer's refrigerated section). Line the bottom of your favorite stoneware casserole dish with single layer of polenta slices.
Step 3: Saute diced sweet onion, rustically chopped cremini mushrooms, and two cloves of minced garlic in 2 T. of butter over medium high heat until onions are transparent and mushrooms are tender. When nearly complete, add 1/4 c. cooking sherry and reduce. If desired (and we always desire!), add more dried rosemary and thyme while sauteing to enhance flavor.
Step 4: Add one bag of frozen peas and carrots to onion and mushroom mixture. Gently toss to evenly circulate heat and thaw the newest additions.
Step 5: In measuring bowl, combine 1 1/4 c. chicken stock, 3/4 c. milk, and 2 T. flour. Add all at once to vegetable mixture and cook over medium high heat, stirring frequently, until thickened. If necessary, add cornstarch/water mixture to thicken to desired consistency. Fold in shredded chicken and mix completely. At this point, you may want to add salt and pepper to taste. For a non-traditional twist, you could also add shredded parmesan reggiano to the mixture.
Step 6: Transfer vegetable and chicken filling to polenta lined casserole dish. Using remaining polenta slices, place them along the perimeter of the casserole in an overlapping pattern. Lightly brush polenta slices with olive oil. Heat in oven at 350 until heated through and polenta turns slightly crisp and beautifully golden.
Rejoice in the fact that you made a crustless pot pie and enjoy this delicious dish with a loaf of crusty peasant bread, small green salad, and a bottle of Guinness.
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