Polenta Topped Turkey pot pie is a fantastic way to use up some of those leftovers from Thanksgiving or if you want something fantastic for a warm winter’s night. And it’s even gluten-free! I love a good pot pie. But I was thinking about my friends and neighbors near me who have gluten issues. I made this amazing polenta rounds recipe for my mom last Christmas, and I thought the same idea would make an excellent topping for a savory pie. This recipe turned out fabulous. It is full of chunks of turkey and vegetables, with a creamy sauce, and topped with a crispy, crunchy polenta topping.
This year I went to my dear friends for Thanksgiving. They are a group of people I have known for many years and are like a second family to me. I knew, however, that I was not going to probably go home with any leftovers. So, I sous vide a turkey breast so I would have turkey to make sandwiches. The breast I picked up from the store was much bigger than I could use just for sandwiches, so I had to figure out something to do with all this turkey. Making a pot pie was a no-brainer.
With polenta readily available in your local grocery store already premade, this comes together easily. And since polenta is gluten-free, it can be friendly for those with issues. If you have never tried to sous vide a turkey breast, it always comes out tender, juicy, and incredibly flavorful. The cooking method in a sealed bag in a water bath for many hours makes it easy to make ahead too. I cook with my sous vide all the time. I use a Jule, which I love, but there are several sous vide cookers out there, all of which you can find on Amazon.
Well, that is all for this week. I hope you had a fantastic Thanksgiving. If you are in the States or anywhere, you celebrate things to be thankful for. I think sometimes we forget the whole reason for the holiday, to take the time to reflect on the good things in life. Please think of others in your choices. We all need to get through this crazy world together. Until next time!
- ⅓ cup butter
- 1 cup sliced carrots
- ½ cup sliced celery
- ½ cup chopped onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- ½ cup vermouth or dry white wine
- 2 ½ cups chicken broth divided
- 4 tablespoons cornstarch
- 2 cups cubed or shredded cooked turkey into bite-sized pieces about 1 inch or a little smaller
- 1 cup frozen green peas
- ½ cup milk or cream
- 18 oz premade polenta in a tube 1lb 2oz Sliced into ¼ inch rounds
- 2 tablespoon vegetable oil
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Preheat the oven to 350°
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Butter or grease a 9-inch deep dish pie pan or 9-inch square pan.
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In a large saucepan over medium heat, melt the butter.
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Add the sliced carrots, celery, and onion.
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Sauté until the onions and celery are softened. The carrots will cook more as the sauce cooks.
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Stir in the salt, pepper, and celery seed and sauté for a minute to let the spices bloom.
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Stir in the vermouth or white wine to deglaze the pan and pick up all the tasty bits on the bottom of the pan.
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Add 2 cups of the chicken broth and stir to combine.
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Bring the mixture to a boil, then reduce to a simmer and cook until the carrots are just tender about 10 minutes.
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Stir in the peas and the cubed or shredded turkey and cook until everything is heated through and bubbling.
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In a little bowl or measuring cup, stir together the cornstarch and the remaining chicken broth to make a slurry.
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Stirring constantly, and add the cornstarch slurry to the simmering sauce.
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Cook constantly, stirring until the mixture thickens.
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Add the cream or milk and stir until combined.
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Take off the heat and pour into the prepared baking pan.
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Place a large non-stick skillet over medium-high heat.
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Add the vegetable oil and wait for it to shimmer.
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Add the sliced polenta in a single layer and cook until crispy and golden brown on the bottoms,
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Flip the rounds and cook again until golden brown.
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Remove from heat and transfer to a plate to cool slightly.
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Layer the polenta on top of the turkey mixture.
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Bake for 20 minutes or until the sauce is bubbling around the edges.
