Chipotle Chicken and Polenta Pie

Place chicken breasts in a large saucepan and cover with water. Bring to a boil, reduce heat a bit and cover. Cook for about 25 minutes, or until chicken is cooked through.

While the chicken is cooking, heat the coconut oil in a medium saucepan over medium heat. Add the flour and whisk until absorbed. Add the chili powder and whisk until absorbed. Cook for another 30 seconds, then add the chicken stock, tomato paste and cumin. Whisk to combine. Bring the sauce to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken.

Preheat oven to 350 F.

Once the chicken is cooked, drain off the water, put chicken on a plate and shred with two forks. Return the shredded chicken to the saucepan that you boiled it in (not on stove top) and add about ½ cup of the sauce, the can of re-fried beans and the chipotle pepper. Stir until combined.

Spoon enough sauce over the bottom of a 9” x 13” baking dish to cover it. Slice one tube of polenta into ¼ inch thick rounds and layer them over the sauce in the baking dish. Add the chicken mixture, spreading out to layer evenly over the polenta. Slice and layer the second tube of polenta as before. You may end up with a bit of extra—just cram it in or save it for a future use.

Cover evenly with the remaining sauce and then sprinkle on the shredded cheese. Bake for 30 minutes, until the pie is bubbly and cheese has melted.