Polenta pot pies

I have no idea how to make dough and since my husband won’t eat gluten I thought a pot pie was out of the question….until I came across a polenta pot pie recipe on Facebook. I decided to make up my own version and it was seriously so good! A def keeper!!!…It was easier since I had left over chicken after making my roast chicken recipe but you can use any left over meat OR veg lovers don’t go away you can make an awesome veg version replacing the meat with portobella mushrooms, sweet potato cubes, your fav veggies and/or beans! If you don’t have any left over meat just dice it up, sautee it until almost cooked then remove & cool to add to the recipe…Don’t they look yummy?!!!!!….


Polenta pot pies 

1 tbsp coconut oil 

1/2 onion finely diced 

1/2 red pepper diced 

2 small potatoes cubed (skin on or off, I like it on using a new white or red potato)

2 large carrots cubed

1/2 bunch kale, stems removed finely chopped

1/2 head broccoli cut in small pieces 

1-2 c precooked diced chicken, meat or additional veg of choice 

1 tsp dried dill or 1 tbsp fresh, finely chopped

1 tsp steak spice 

1 tsp paprika

1 tsp dried red chilies (optional)

1/2 c Greek yogurt 

1 tbsp grainy honey mustard

salt & pepper to taste 

1 c shredded cheddar cheese 

Heat a non-stick pan with the oil. Sautee the onion & red pepper for 2-3 mins. Add the potatoes, carrots and kale and sautee another few minutes. Add about 1/2 c water and simmer the vegetables until they start to get soft, about 5-7 mins. Add the broccoli and a bit more water if it has all been absorbed. Once the vegetables are cooked add the chicken and spices. Stir to combine. Remove the pan from the heat, let it stand for few mins to cool then stir in the mustard & Greek yogurt (careful – you do not want the yogurt to curdle so stir vigorously). Salt & pepper to taste….mmmm starting to look yummy….


For the polenta….bring 3 c water to the boil with 1 tsp salt, slowly add 3/4 c polenta – stir almost constantly until thickened. Remove from the heat, add 2 tbsp butter, 1 tbsp milk or cream, 2 tsp dill and salt & pepper to taste….

Place the chicken mixture into 4 pot pie dishes (or one large glass pyrex dish) then top with the polenta. 


Sprinkle the polenta pies with grated cheddar cheese (or any cheese of your choice, Monterrey jack, mozza etc..)…then bake in a 375 degree oven for about 15 mins – until the cheese is nice & melty…YUM!!!!!


What a great alternative to the traditional pot pie crust. This version is creamier, gluten free and a little healthier but what??!!………. still oh soooo tasty!!!!! Even my getting to be picky one year old ate some of this up….and it was so good, forget it there were no leftovers. 


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