Chicken Pot Pie Casserole Recipe
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
- Heat oven to 350 degrees.
- In a large skillet, over medium low heat, sweat the celery, onion and garlic in 2 T canola oil.
- When celery and onion are soft but not browned add 1 T butter to melt.
- Stir in flour and gradually incorporate 2 1/2 cups chicken broth.
- Cook over medium heat until sauce is thickened.
- Mix in chicken, potatoes, vegetables and 1/4 cup parsley.
- Pour into a shallow 8" x 11" casserole dish.
- Heat 2 cups chicken broth in a sauce pan.
- Whisk in 1/2 cup polenta and 1/2 t salt.
- Stir constantly until polenta is thick and cooked, about 5 minutes.
- Spread polenta on top of chicken mixture.
- Bake in oven about 40 minutes, until chicken os bubbly around edges and polenta is slightly golden.
- Garnish with remaining 1/4 cup parsley.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 6 servings | |
| Calories 372 | |
| Calories from Fat 111 | 30% |
| Total Fat 12.47g | 16% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 60mg | 20% |
| Sodium 731mg | 30% |
| Potassium 628mg | 18% |
| Total Carbs 41.2g | 11% |
| Dietary Fiber 5.5g | 18% |
| Sugars 1.2g | 1% |
| Protein 24.47g | 39% |
