Chicken Pie with Polenta

One of the last warm Fall weekends, so we had lots to do outside and needed a simple meal on Saturday night.  This was a great recipe using leftover roasted chicken and stock items in the pantry - yum!

CHICKEN PIE WITH POLENTA

5 tbsp. butter
1 tbsp. olive oil
3-4 ribs celery, chopped
2 carrots, chopped
1 onion, chopped
1 large bay leaf
2 tbsp. chopped fresh thyme
Salt and pepper
2 tbsp. flour
1 32 oz. container chicken stock
1-1&1/2 lbs. chopped cooked chicken
11/2 cups milk
1 cup quick cooking polenta
1/2 cup dried sweetened cranberries
1 tbsp orange zest
11/2 cups shredded sharp cheddar cheese

1. Preheat the broiler. In a large skillet with a tight fitting lid, heat the olive oil and 3 tbsp. butter over medium-high heat.  Add the celery, carrots, onion, bay leaf and thyme, season with salt and pepper.  Partially cover the pan to sweat the vegetables, 7 to 8 minutes.  Sprinkle the veggies with the flour and stir for 1 minute.  Whisk in 2 1/2 cups chicken stock and cook until thickened.  Add the chicken and heat through.  Lower the heat to a simmer.

2. Meanwhile, simmer the remaining 11/2 cups stock and the milk.  Whisk in the polenta to thicken, 2 to 3 minutes.  Stir in the cranberries and orange zest, then the remaining 2 tbsp. butter and half of the cheddar.

3. Spread the polenta over the turkey mixture; top with the remaining cheddar. Broil for 1 to 2 minutes.