TARRAGON-CREAM CHICKEN POLENTA POT PIES

Tarragon-Cream Chicken Polenta Pot Pies image

Provided by Motley Oklahoman

Categories Pot Pie

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

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2 tablespoons extra virgin olive oil
2 carrots, chopped
1 onion, chopped
2 ribs celery with leafy greens, chopped
salt and pepper
1 cup frozen peas
1 1/2 lbs chicken thighs, chopped
3 cups chicken broth
1 cup heavy cream
1/2 cup yellow corn grits or 1/2 cup polenta
1 cup shredded Italian cheese blend
5 tablespoons butter
2 tablespoons flour
6 sprigs fresh tarragon, leaves chopped and stems discarded
2 teaspoons Dijon mustard

Steps:

1. 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.
2. 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.
3. 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.
4. 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 854.7, Fat 70.6, SaturatedFat 31.4, Cholesterol 263, Sodium 926.1, Carbohydrate 17.3, Fiber 3.1, Sugar 4.9, Protein 37.5