Polenta crusted Chicken Pot Pie

Informations supplémentaires

40 min. | 686 kcal | intermediate | Family | Printable version

1. Setup Set the oven to Broil. Cut the carrots, the celery and the shallot into small cubes. Chop the parsley. Put 1.5 ^2P | 2.5 ^3P cups of water in a pot, cover and bring to a boil. Prepare 1 ^2P | 1.5 ^3P cups of milk. Cut the chicken into small cubes.

2. Cook the chicken Heat a drizzle of oil in a pan over medium-high heat. Cook the chicken for 5-6 minutes. Add salt and pepper. Add the carrots, the celery and the shallot, and cook 2-3 minutes. Remove from the pan.

3. Make the bechamel Add 1 ^2P | 2 ^3P tbsp of butter to the pan. When the butter starts foaming, add the flour and whisk. Add the milk while whisking until smooth and thick. Add the broth cube and mix.

4. Add the vegetables Put the chicken and vegetables in the sauce. Adjust seasoning. Cook for 1-2 minutes. Transfer the mixture in a baking dish or in small ramekins.

5. Cook the polenta Slowly add the polenta in the pot of boiling water while whisking. When the polenta has thickened, add the cheese and mix until completely melted. Pour the polenta over the chicken mixture. Cook in the oven for 5-7 minutes until brown. Keep an eye on it.

6. Plate your dish Serve and garnish with the parsley. Bon appétit! This classic recipe is very popular with children. The polenta might seem strange to them, explain to them that it actually comes from the corn cobs that they love so much during the summer. With the cheese in the polenta, everyone will be pleased!

2unitChicken Thighs

80gMozzarella

0.5unitFresh Italian Parsley

4unitOrganic Nantes carrot (s)

1unitCelery

0.5unitShallot

0.5unitChicken Broth Cube(s)

10gAll-Purpose Flour

120gCornmeal

What you need pan, pot, whisk, baking dish or ramekins

686 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 41g

14%

fat 32g

49%

cholesterol 183mg

61%

fiber 5g

20%

protein 57g

saturated 19g

95%

sodium 582mg

24%

sugar 3g

trans 1g