Polenta crusted chicken pot pie

Chicken pot pie is a classic. This polenta crusted chicken pot pie is filled with bechamel sauce, chicken breast, carrots, celery, onion and is topped with creamy polenta. 

You will need



Setup: Wash and clean all produce. Set the oven to broil. Cut the carrots, celery and onion in small dices. In a pot bring water to a boil for the polenta (1 1/2 cup, 3 cups, 4 1/2 cups). Cut the chicken breast in 1 inch dices.


Cook the chicken and vegetables: In an oiled pot on medium heat, add oil the chicken. Season with salt & pepper. Cook for  5-6 minutes

Add the carrots, celery and onion. Cook an additional 5 minutes

Remove the chicken and vegetables from the pot.


Make the bechamel:  In the pot, on medium heat, add the butter (1 tbsp, 2 tbsp, 3 tbsp) and the same amount of flour. Combine and cook 1 minute. Add milk (1 cup, 2 cups, 3 cups) while whisking until the sauce is thick. Add the chicken broth. Whisk to combine. Gluten Friendly make the bechamel: In a small bowl combine the cornstarch, chicken broth and water (2 tbsp, 1/4 cup, 1/3 cup) combine with a fork until smooth. In the pot on medium heat, add the milk ( 1 cup, 2 cups, 3 cups) and the cornstarch with water. Whisk until the sauce is thick. 


Add the vegetables & chicken:  Add the chicken and vegetables to the sauce. Adjust the seasoning. Cook for 5 minutes. Transfer the filling in a baking dish.


Cook the polenta: Once the water  is almost boiling, slowly stir in the polenta stirring constantly with a whisk. Simmer the polenta, stirring frequently, until the mixture is smooth, tender, and creamy – 3 minutes.

Pour the polenta over the chicken pot pie filling. Cook at Broil until golden (5-7 minutes).  Keep an eye on  it.


Garnish & Serve: Cut the parsley. Serve the pot pie and garnish with parsley.

Bon Appétit!


2 portions

4 portions

6 portions



440 gr

660 gr


100 gr

200 gr

300 gr

celery branch

70 gr

140 gr

210 gr






2 gr

4 gr

6 gr


180 gr

360 gr

540 gr

chicken broth

1 tsp

2 tsp

3 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

Cutting onions release strong sulfuric compounds that lead most people to tear up. Did you notice if cold onions are different?

Cooking with Kids

Cooking for kids?
Feel free to go easy on the polenta bake spice blend to make the flavours of the dish more kid friendly.

Making this recipe with kids?
Ask the child to help by completing step 3 &  4:

  • Finish the filling
  • cook the polenta

Recommended Wine Pairing

Painted Turtle Carbernet Sauvignon
Ripe and velvety currant and blackberry flavours
Region: Canada
Alcohol: 12.5%
(SLGA): $10.58

Jackson-Triggs Proprietors Selection Chardonnay
Dry and full-bodied with aromas reminiscent of ripe apples and pears. A hint of oak and butter combine for a lingering, complex finish.
Region: Canada
Colour: White
Price (SLGA): $11.26


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information