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1
Place chicken breasts in a large saucepan and cover with water.
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2
Bring to a boil, reduce heat a bit and cover.
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3
Cook for about 25 minutes, or until chicken is cooked through.
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4
While the chicken is cooking, heat the coconut oil in a medium saucepan over medium heat.
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5
Add the flour and whisk until absorbed.
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6
Add the chili powder and whisk until absorbed.
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7
Cook for another 30 seconds, then add the chicken stock, tomato paste and cumin.
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8
Whisk to combine.
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9
Bring the sauce to a boil, reduce heat to low and cook for 15 minutes.
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10
The sauce will thicken.
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11
Preheat oven to 350 F.
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12
Once the chicken is cooked, drain off the water, put chicken on a plate and shred with two forks.
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13
Return the shredded chicken to the saucepan that you boiled it in (not on stove top) and add about 1/2 cup of the sauce, the can of re-fried beans and the chipotle pepper.
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14
Stir until combined.
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15
Spoon enough sauce over the bottom of a 9 x 13 baking dish to cover it.
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16
Slice one tube of polenta into 1/4 inch thick rounds and layer them over the sauce in the baking dish.
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17
Add the chicken mixture, spreading out to layer evenly over the polenta.
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18
Slice and layer the second tube of polenta as before.
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19
You may end up with a bit of extrajust cram it in or save it for a future use.
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20
Cover evenly with the remaining sauce and then sprinkle on the shredded cheese.
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21
Bake for 30 minutes, until the pie is bubbly and cheese has melted.
