Tarragon-Cream Chicken And Polenta Pot Pies Recipe

Name: Tarragon-Cream Chicken And Polenta Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.
3
Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and 1/2 cup cream to a boil.
4
Add the polenta and cook, whisking, for 3 minutes.
5
Lower the heat, stir in the gruyere until melted and set aside.
6
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.
7
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.
8
Stir in the tarragon and mustard; season with salt and pepper.
9
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.

1204

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil (EVOO), 2 carrots, chopped, 1 onion, chopped, 2 stalks celery & leaves, chopped, and more.

Yes, Tarragon-Cream Chicken And Polenta Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tarragon-Cream Chicken And Polenta Pot Pies

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