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; 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

Servings: persons

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

1
In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat.
2
Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop.
3
Season with salt and pepper and cook 10 to 12 minutes to soften.
4
Preheat broiler.
5
Set rack in middle of oven.
6
Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes.
7
Turn heat low, stir in Gruyere cheese and reserve.
8
*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.
9
Scoot meat and veggies off to side, melt butter and combine with flour 1 minute.
10
Whisk in 2 cups stock and combine, stir in 1/2 cup cream and bring to a bubble.
11
Stir in Dijon, tarragon, peas and adjust salt and pepper and transfer to soup bowls.
12
Set soup bowls on baking dish.
13
Form tops to your pot pies with the polenta and cheese mixture.
14
Set under broiler and brown 2 to 3 minutes.

1129

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 16 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 1/2 pounds chicken tenders, chopped, 2 carrots, chopped, 1 onion, 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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