When Arc completed South Park: The Stick of Truth, we thought what better for movie night than to watch South Park: Bigger, Longer, and Uncut.  Of course that only meant that I had to make chicken pot pie, riiiiight?  Oh yes.  Chicken freaking pot pie…

I’ve done this with traditional pie dough, as you’ll see in the picture, but now that I’m gluten free I do a polenta topper.  Okay, it’s really a cheesy corn meal mush topper, but polenta sounds so much fancier.  Arc’s is on the left and mine is on the right.

Chicken Pot Pie
makes 4-ish pot pies

3 boneless skinless Chicken Breasts
3-4 Carrots
4-6 stalks of Celery
1-2 Onions
Frozen Peas
4 cups Chicken Broth
Tarragon
Corn Starch Slurry
Pie Dough or Cheesy Polenta (Corn Meal Mush)

Get your pan with some walls out and ready.  Cut up the chicken into bite sized pieces and get that cooking in the pan.  Chop up your carrots, celery, and onions into bite sized pieces and get those in the pan too after the chicken is mostly cooked.  Throw in that chicken broth and almost bring it to a boil.  Add in the tarragon to your taste and the frozen peas.  Once everything is good a hot, add in enough corn starch slurry to thicken it up to your liking and cook it on the stove long enough to properly thicken.

Now pull out your oven safe bowls.  If you’re using pie dough, line the bottom with a little overlap at the top of the bowl.  Add in your filling, leaving enough buffer so the filling doesn’t leak out.  Add your top crust and seal the edges.  Bake in a pre-heated 350 deg F oven until the crust is done.  Your insides are cooked, so no need to worry about that!

If you’re using a polenta topper, make your polenta (or corn meal mush) according to the box directions or whatever method you use.  It just has to be fresh and not that pre-made stuff in the tube.  When I make corn meal mush, I use chicken broth instead of water too.  Add in a good cheese of your liking.  I like using cheddar for this one, but any good melting cheese will do.  Put your filling directly in the bowl and leave enough space for the polenta, which is about 2/3 to 3/4 full.  Add that polenta on top and put that in the oven until the top has started to brown.  Pro tip: add some more cheese on top for good measure.