Best Chicken Spinach Polenta Layer Pie Recipes

CHICKEN SPINACH POLENTA LAYER PIE

Steps:

• Preheat oven to about 190 degrees Celsius
• Poach chicken breasts in water or stock, keep stock aside
• Shred chicken
• Sauté chopped onion
• Add sliced mushrooms, cook till juices run
• Add cornflour, cumin, oregano
• On low heat gradually add about 300ml stock, from above, to make sauce
• Bring to boil add chicken and cook for 5 minute
• Season with salt and pepper
• Squeeze spinach dry
• Combine spinach, toasted chopped cashews and crushed garlic in a bowl
• Mix well
• Boil 1 ½ litres of salted water or stock
• Remove from heat and slowly add polenta while stirring with a wooden spoon
• Place pot back on heat and cook till thick and creamy
• Add grated cheese and chopped olives
• Spread on greased tray 1cm thick and bake in oven for 15 min till brown
• Cut to fit casserole dish enough for two layers
• Place chicken mix in bottom of casserole dish
• Place sliced hard boiled eggs and raisins on top
• Add layer of grilled polenta
• Then place spinach mix on top
• Then add final layer of polenta
• Bake in oven for 35-45 minute

4 LAYER PIE

Steps:

• 1st Layer:.
• Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
• 2nd Layer:.
• Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
• 3rd Layer:.
• Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
• 4th Layer:.
• Before serving, cover with remaining cool whip.

CHICKEN SPINACH CANNELLONI PIE

Steps:

• Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
• Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
• Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
• The sauce may be refrigerated for 2 days, or frozen for 2 months.
• Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
• Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
• Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
• Refrigerate the sauce until ready to finish the pie.
• Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
• In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper.
• Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
• Preheat oven to 350°; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
• Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
• Spread half of the cannelloni filling over the noodles.
• Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
• Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
• Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
• Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
• Let the pie rest for 10 minutes before serving.

SPINACH & CHICKEN PIE

Steps:

• Heat oven to 375 degrees F.
• Coat 13x9x2-inch baking pan with nonstick cooking spray.
• Melt butter in large skillet over high heat.
• Add onion and reduce heat to medium; cook 5 minutes.
• Add chicken and cook 8 minutes, until no longer pink.
• Add spinach, salt, pepper, nutmeg and red pepper flakes.
• Cook 5 minutes.
• Transfer to a large bowl.
• Stir in cheese, eggs and oregano.
• Place a half sheet phyllo in bottom of pan.
• Coat with cooking spray.
• Repeat with 7 more half sheets, coating each sheet with cooking spray.
• Spread spinach mixture over top.
• Repeat with remaining 8 half sheets.
• Cut top layer in 8 equal pieces.
• Bake at 375 degrees for 45 minutes, until top is browned.
• Recut to serve.

CREAMY POLENTA WITH SPINACH

Steps:

• In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
• Pour the polenta into a large bowl and serve with grated Parmesan over the top.