Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pies
Try this Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pie recipe.
Try this Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pie recipe.
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chili powder
- 2 cups chicken broth
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 2 cups milk
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 cup flour
- 2-4 tablespoons butter (your preference)
- 1 teaspoon smoked paprika
- 2 tablespoon tomato paste
- 1 cup polenta (i used bob's red mill)
- 1/4 teaspoon oregano
- 1 tablespoon hot sauce
- 1/2 onion (chopped)
- 2 cloves garlic (minced or grated)
- 6 ounces sharp cheddar cheese (shredded)
- 1 pound boneless chicken breast
- 4-8 slices thick cut bacon
- 1 cup cubed butternut squash (pumpkin or sweet potatoes
- 2 red peppers (chopped)
- 2 jalapeã±o's (seeded and chopped plus more for garnish)
- 1 cup black beans (rinsed and drained if using canned)
- green onions (chopped for serving)
- Carbohydrate 18.2401328303476 g
- Cholesterol 1007.96026867313 mg
- Fat 194.996083254222 g
- Fiber 1.30392778077556 g
- Protein 259.120611977799 g
- Saturated Fat 57.5130293361407 g
- Serving Size 1 1 -6 Pot Pie (1538g)
- Sodium 1104.83290782728 mg
- Sugar 16.9362050495721 g
- Trans Fat 16.8024183133121 g
- Calories 2927 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- Heat a 12-inch skillet or high sided pan over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon olive oil over medium-high heat.
- Sprinkle the chicken with salt and pepper. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes or shred with your hands.
- To the same pan, add the butternut squash and onions, sprinkle with salt and pepper. Stir and cook until the butternut squash becomes tender, about 10 minutes. Add the red pepper and jalapeños and cook another 5 minutes. Add the garlic, chili powder, paprika, cumin and oregano, cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken broth, tomato paste and hot sauce, raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream and black beans. Season with salt if needed and stir the chicken back into the mixture.
- Spoon the mixture into 4-6 oven safe baking dishes or one 9 inch pie plate and place on baking sheet with sides.
- To make the polenta, pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and beginning to thicken, about 10 to 15 minutes. Stir in 4 ounces cheddar cheese and butter if using, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
- Spoon the polenta over the pot pie filling and then top each pie with the remaining cheddar cheese.
- Place in the oven and bake until the polenta is golden and the cheese is melted, about 20 minutes.
- Remove from the oven and top with the reserved crumbled bacon and green onions. EAT!
Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pies: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between work deadlines, school pick-ups, and the endless to-do list, the last thing I want to do is spend hours slaving away in the kitchen. That's why I'm constantly on the lookout for recipes that are both quick and impressive. This Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pie recipe is exactly that – a lifesaver for busy weeknights.
The beauty of this dish lies in its versatility. You can easily adjust the spice level to your liking, adding more or less jalapeños depending on your tolerance for heat. The creamy polenta topping provides a beautiful contrast to the savory chicken chili filling, creating a harmonious blend of textures and flavors. And the best part? It's incredibly easy to put together. The prep work is minimal, and most of the cooking happens on the stovetop before a quick bake in the oven. This recipe is a testament to the fact that delicious home-cooked meals don't have to be complicated or time-consuming.
I often find myself making a double batch on Sundays, portioning it out into individual containers for quick lunches or dinners during the week. This way, I can enjoy a satisfying, homemade meal without sacrificing my precious time. It's also a perfect dish to bring to a potluck or gathering – it's sure to be a hit with everyone. The presentation is so elegant, yet it's surprisingly easy to make. It's the kind of recipe that makes you look like a culinary genius without requiring any advanced cooking skills.
Beyond the Recipe: A Culinary Journey
Cooking is more than just throwing ingredients together; it's an art form, a creative expression, a journey of flavors and textures. For me, it's a way to unwind after a long day, a moment of quiet reflection where I can focus on creating something beautiful and delicious. This recipe has become a staple in my weekly rotation because it allows me to do just that – to create something wonderful without sacrificing too much of my valuable time.
The joy of cooking lies not only in the end result but also in the process. The smell of the spices filling the kitchen, the satisfying sizzle of the chicken in the pan, the gentle simmer of the chili – these are the little moments that make cooking worthwhile. This recipe captures that essence perfectly. It's a simple dish, yes, but it’s a dish that’s full of flavor, and that is made with love.
Adapting to Your Lifestyle
This recipe is highly adaptable. For example, if you're not a fan of jalapeños, you can easily omit them or substitute them with another mild pepper. Or, if you're looking for a vegetarian alternative, you can replace the chicken with firm tofu or mushrooms. The possibilities are endless. That's what makes cooking so much fun – the freedom to experiment and personalize a recipe to suit your own tastes and preferences.
The versatility of this dish extends beyond the ingredients. It's just as delicious served hot from the oven or enjoyed as leftovers the next day. The flavors actually meld beautifully overnight, deepening and enriching the overall taste profile. It's a testament to a truly well-rounded recipe; it satisfies both immediately and over time.
In short, this Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pie recipe is a winner. It's quick, easy, delicious, and adaptable – everything a busy woman could ask for in a weeknight meal. So, give it a try, and I'm sure it will become a staple in your kitchen, too. Happy cooking!
