Tarragon-Cream Chicken and Polenta Pot Pies
- 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
- 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.
- *Cook's Note: You may need up to 3/4 to 1 cup of polenta to fill the tops of your soup bowls or use some more of the remaining stock.
- Scoot meat and veggies off to side, melt butter and combine with flour 1 minute.
- Whisk in 2 cups stock and combine, stir in 1/2 cup cream and bring to a bubble.
- Stir in Dijon, tarragon, peas and adjust salt and pepper and transfer to soup bowls.
- Set soup bowls on baking dish.
- Form tops to your pot pies with the polenta and cheese mixture.
- Set under broiler and brown 2 to 3 minutes.
extravirgin olive oil, chicken tenders, carrots, onion, celery, salt, freshly ground pepper, chicken stock, cream, cooking polenta, butter, flour, mustard, tarragon, frozen peas, gruyere cheese
Taken from www.foodnetwork.com/recipes/rachael-ray/tarragon-cream-chicken-and-polenta-pot-pies-recipe.html (may not work)