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pot pie

Polenta Topped Turkey Pot Pie

Polenta Topped Turkey Pot Pie is a great way to use up leftovers or make a delicious gluten-free dinner anytime.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°
  2. Butter or grease a 9-inch deep dish pie pan or 9-inch square pan.
  3. In a large saucepan over medium heat, melt the butter.
  4. Add the sliced carrots, celery, and onion.
  5. Sauté until the onions and celery are softened. The carrots will cook more as the sauce cooks.
  6. Stir in the salt, pepper, and celery seed and sauté for a minute to let the spices bloom.
  7. Stir in the vermouth or white wine to deglaze the pan and pick up all the tasty bits on the bottom of the pan.

  8. Add 2 cups of the chicken broth and stir to combine.

  9. Bring the mixture to a boil, then reduce to a simmer and cook until the carrots are just tender about 10 minutes.
  10. Stir in the peas and the cubed or shredded turkey and cook until everything is heated through and bubbling.
  11. In a little bowl or measuring cup, stir together the cornstarch and the remaining chicken broth to make a slurry.
  12. Stirring constantly, and add the cornstarch slurry to the simmering sauce.
  13. Cook constantly, stirring until the mixture thickens.
  14. Add the cream or milk and stir until combined.
  15. Take off the heat and pour into the prepared baking pan.
  16. Place a large non-stick skillet over medium-high heat.
  17. Add the vegetable oil and wait for it to shimmer.
  18. Add the sliced polenta in a single layer and cook until crispy and golden brown on the bottoms,
  19. Flip the rounds and cook again until golden brown.
  20. Remove from heat and transfer to a plate to cool slightly.
  21. Layer the polenta on top of the turkey mixture.
  22. Bake for 20 minutes or until the sauce is bubbling around the edges.