TARRAGON-CREAM CHICKEN AND POLENTA POT PIES

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Tarragon-Cream Chicken and Polenta Pot Pies image

Make and share this Tarragon-Cream Chicken and Polenta Pot Pies recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil (EVOO)
2 carrots, chopped
1 onion, chopped
2 stalks celery & leaves, chopped
salt and pepper
1 cup frozen peas
1 1/2 lbs chicken tenders, chopped
3 cups chicken broth
1 cup heavy cream
1/2 cup quick-cooking polenta
1 cup shredded gruyere cheese
5 tablespoons butter
2 tablespoons flour
6 sprigs fresh tarragon, leaves chopped and stems discarded
2 teaspoons Dijon mustard

Steps:

  • In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the carrots, onion and celery, season with salt and pepper and cook until softened, 8 to 10 minutes.
  • Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.
  • Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and ½ cup cream to a boil.
  • Add the polenta and cook, whisking, for 3 minutes.
  • Lower the heat, stir in the gruyère until melted and set aside.
  • Push the chicken and vegetables off to the side of the skillet. Over medium heat, add the butter to melt, then stir in the flour; cook for 1 minute.
  • Gradually whisk in the remaining 2 cups chicken broth and 1/2 cup cream, stir in the chicken and vegetables and bring to a simmer.
  • Stir in the tarragon and mustard; season with salt and pepper.
  • Place four ovenproof soup bowls on a baking sheet and pour in the chicken mixture. Scoop some polenta on top to cover completely. Broil until the tops are browned, 2 to 3 minutes.

Nutrition Facts : Calories 790.2, Fat 55.4, SaturatedFat 29.8, Cholesterol 248.1, Sodium 1005, Carbohydrate 16.9, Fiber 3.3, Sugar 5.6, Protein 55.4

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