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Chipotle Chicken Polenta Pie
Rachel Kim

Chipotle Chicken Polenta Pie

A firm polenta base holds smoky chicken and black beans without another tortilla layer. Chill the base briefly before adding the filling so the two stay distinct. Pepper Jack supplies the browned lid.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups shredded cooked chicken
  • 1 can 15 oz black beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 cup quick-cooking polenta
  • 1 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 1 1/2 cups red enchilada sauce
  • 1 tbsp minced chipotle chile in adobo
  • 1 tsp ground cumin
  • 1 1/2 cups shredded pepper Jack cheese
  • 1 tsp vegetable oil for the skillet

Method
 

  1. Heat the oven to 400°F and coat a 10-inch oven-safe skillet with the vegetable oil.
  2. Bring the broth to a boil, whisk in the polenta and 1/2 teaspoon salt and cook until very thick, 5 to 7 minutes.
  3. Stir the butter into the polenta, spread it in the skillet and refrigerate it for 15 minutes.
  4. Mix the cooked chicken, black beans, enchilada sauce, chipotle, cumin and remaining salt and spread the filling over the polenta.
  5. Top the pie with pepper Jack cheese.
  6. Bake until the filling bubbles and the cheese browns, 20 to 25 minutes.
  7. Rest the pie for 10 minutes before cutting it into wedges.