Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pies
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 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
- 1/2 onion, chopped
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 cup flour
- 2-4 tablespoons butter (your preference)
- 1 teaspoon smoked paprika
- 2 cloves garlic minced or grated
- 2 tablespoon tomato paste
- 1 cup polenta (i used bob's red mill)
- 1/4 teaspoon oregano
- 1 tablespoon hot sauce
- 1 pound boneless chicken breast
- 6 ounces sharp cheddar cheese shredded
- 2 red peppers chopped
- 4-8 slices thick cut bacon
- 1 cup cubed butternut squash pumpkin or sweet potatoes
- 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 39.291694475061 g
- Cholesterol 1052.61076755563 mg
- Fat 209.569531187488 g
- Fiber 7.42542762133896 g
- Protein 275.259808859843 g
- Saturated Fat 66.5761564545845 g
- Serving Size 1 1 -6 Pot Pie (1657g)
- Sodium 1371.84871550426 mg
- Sugar 31.8662668537221 g
- Trans Fat 17.7195897951179 g
- Calories 3205 calories
Instructions 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!
