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Receta Chicken Pot Pie Casserole
by Gretchen Wasniewski

Chicken Pot Pie Casserole

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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 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

Direcciones

  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.