Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pies
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Half Baked Harvest · by Tieghan Gerard

Easy Jalapeno Chicken Chili and Cheddar Polenta Pot Pies

NUTRITION · PER SERVING65M COOK
CAL 31%·PRO 87%
CARBS 33G21% OF CAL
6G FIBER18G OTHER9G TOTAL SUGAR
FAT 38G54% OF CAL
14G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual pot pies filled with jalapeño chicken chili and topped with cheddar polenta. They're spiced, hearty, and studded with vegetables for an easy weeknight meal.

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Nutrition & ingredients

Ingredients

serves 6
  • 4-8 slices thick cut bacon
  • 1 pound boneless chicken breast
  • 2 tablespoons olive oil
  • 1/2 onion (chopped)
  • 1 cup cubed butternut squash (pumpkin or sweet potatoes)
  • 2 red peppers (chopped)
  • 2 Jalapeño's (seeded and chopped, plus more for garnish)
  • 2 cloves garlic (minced or grated)
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 tablespoon tomato paste
  • 1 tablespoon hot sauce
  • 1/4 cup heavy cream
  • 1 cup black beans (rinsed and drained if using canned)
  • green onions (chopped, for serving)
  • 2 cups milk
  • 1 cup polenta (I used Bob's Red Mill)
  • 6 ounces sharp cheddar cheese (shredded)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-4 tablespoons butter (your preference)
PREP
15M
SODIUM
1787MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.