Polenta Chicken Pot Pie

This is a recipe that I adapted from Rachel Ray...I changed it a bit. This is so delicious and so quick to put together! -Kristin

2 T. olive oil
1 1/2 c. chopped carrots
1 c. chopped celery
1 medium onion, chopped
2 cloves garlic, minced
1 c. frozen peas
2 c. diced, cooked chicken
salt
pepper

2 T. butter
2 t. flour
2 c. chicken broth
1/2 c. whole milk (or 2% or heavy cream)
2 t. Dijon mustard

1 c. chicken broth
1/2 c. whole milk (or 2% or heavy cream)
1 c. Bob's red mill corn grits
1 c. shredded cheddar cheese

• In a skillet heat the olive oil over medium-high heat. Add all the veggies and saute until softened. Add the chicken and stir to heat through. Season with salt and pepper.
• Scoot the veggies and chicken to the sides of the pan. In the center melt butter and then stir the flour into it.
• Whisk in 2 c. chicken broth, milk and Dijon mustard. Cook till a little bit thickened. Stirring occasionally. (About 5-10 minutes is fine). Taste and add more salt and pepper if needed.
• Preheat broiler to high and place oven rack in the middle.
• In a separate small sauce pan bring 1 c. chicken broth and 1/2 c. milk to boil. Mix in the corn grits and cook for a minute, turn off heat and stir in cheddar cheese.
• Pour the chicken mixture into a 2 qt. casserole dish and then gently spread on the polenta mixture.
• Broil for 2-3 minutes until lightly browned.
• Let stand 10 minutes before serving.

You can also use 4 individual, oven safe bowls to bake this in. Just divide the chicken mixture among the bowls and place a scoop of the polenta mixture on top, lightly spreading it over.