Course Main Dishes
Prep. Time 25 mins
Cooking Time 25 - 30 mins
Yields 4 servings
A chicken pie with an Italian twist... The polenta combines with the chicken sauce for extra creaminess. A great idea: get out your French onion soup bowls to make individual servings.
Ingredients
Béchamel:
3 tbsp (42.6 g) butter
3 tbsp (24.3) all-purpose flour
2 1/2 cups (625 mL) Milk
2 tsp (10 mL) chicken broth or
Salt and pepper, to taste
Chicken Sauce:
1 small onion, minced
1 cup (150 g) carrots, diced
1 cup (112 g) celery, diced
3/4 cup (168 g) green beans, cut into small pieces
3/4 cup (105 g) red bell pepper, diced
1 tsp (5 mL) fennel seed, crushed
1 tbsp (15 mL) Butter
2 cups (300 g) cooked chicken, cubed
3 tbsp (45 mL) fresh parsley, chopped
Salt and pepper, to taste
Polenta Crust:
3/4 cup (180 mL) chicken broth
3/4 cup (180 mL) Milk
Pinch of salt
1/3 cup (80 mL) fine corn semolina (polenta)
1/2 cup (57 g) Canadian Mozzarella, shredded
Preparation
Béchamel
In a small saucepan, melt the butter over low heat and add the flour. Cook while stirring for 2 minutes. Gradually pour in the milk while whisking. Add the chicken broth along with some salt and pepper. Bring to a gentle boil while stirring constantly. Set aside.
Chicken Sauce
In a medium-sized saucepan, sweat the vegetables and fennel in the butter over medium heat. Pour in the béchamel and cook over very low heat for 20 minutes. Add the cooked chicken and fresh parsley. Pour into 4 French onion soup bowls or other ramekins that hold 1 1/2 cups (375 mL). Place on a baking sheet.
Polenta Crust
In a small saucepan, heat the broth and milk over medium heat until simmering. Sprinkle in the corn semolina and reduce the heat to minimum. Continue to stir with a wooden spoon until the mixture starts coming off the sides of the saucepan, which will take from 5 to 10 minutes. Add the Canadian Mozzarella, mix and season to taste. Divide the polenta among the bowls.
Preheat oven to broil. Broil the small pies (make sure they aren't too close to the heat source).
Tips
Get a head start: These small pies can be made up to 2 days in advance; in this case, the vegetables should not be cooked as long. Reheat in a 350 °F (180 °C) oven for 20 minutes before putting under the broiler.
For a flavour twist: Add other varieties of fresh herbs as desired: basil, oregano, rosemary or savory.
Nutritional Info
Per serving
Energy: 463 Calories
Protein: 35 g
Carbohydrate: 31 g
Fat: 22 g
Fibre: 3.9 g
Sodium: 793 mg
Top 5 Nutrients
Nutrient % DV*
Calcium: 34 % / 373 mg
Vitamin B12: 83 %
Vitamin C: 77 %
Selenium: 62 %
Vitamin A: 57 %
http://www.dairygoodness.ca/recipes/small-chicken-pies-with-a-polenta-crust
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