Best Tarragon Cream Chicken And Polenta Pot Pies Recipes

TARRAGON-CREAM CHICKEN AND POLENTA POT PIES

Tarragon-Cream Chicken and Polenta Pot Pies image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken tenders, chopped
2 carrots, chopped
1 onion, chopped
2 ribs celery with the greens, chopped
Salt
Freshly ground pepper
3 cups chicken stock, divided
1 cup cream, divided
1/2 cup quick cooking polenta, plus more, if needed*
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons
1 cup frozen peas
1 cup Gruyere cheese, grated

Steps:

In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften.
Preheat broiler. Set rack in middle of oven.
Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat low, stir in Gruyere cheese and reserve.

TARRAGON-CREAM CHICKEN AND POLENTA POT PIES

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

Ingredients

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #dinner-party #fall #winter #chicken #one-dish-meal #seasonal #comfort-food #meat #taste-mood