Zutaten für Tarragon Cream Chicken And Polenta Pot Pies
- Extra Virgin Olive Oil
- 1 cup chopped carrots
- 1/2 cup chopped onion
- Celery & Leaves
- Salt and pepper to taste
- Frozen Peas
- Chicken Tenders
- 3 cups chicken broth
- Heavy Cream
- Quick Cooking Polenta
- Gruyere Cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Fresh Tarragon
- Dijon Mustard
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Zubereitung von Tarragon Cream Chicken And Polenta Pot Pies
- Heat 2 tablespoons extra virgin olive oil (evoo) in a deep skillet over medium-high heat.
- Add 1 cup chopped carrots, 1/2 cup chopped onion, and 1/2 cup chopped celery. Season with salt and pepper to taste. Cook until softened, about 8-10 minutes.
- Stir in 1 cup frozen peas and 2 cups cooked chicken, cut into bite-sized pieces. Cook until heated through, about 4 minutes.
- Set the chicken and vegetable mixture aside.
- Preheat your broiler.
- In a small, heavy saucepan, bring 1 cup chicken broth and 1/2 cup heavy cream to a boil.
- Add 1/2 cup polenta and cook, whisking constantly, for 3 minutes until thickened.
- Reduce heat to low, stir in 1/2 cup grated Gruyere cheese until melted and smooth. Set aside.
- Push the chicken and vegetable mixture to one side of the skillet.
- Over medium heat, melt 2 tablespoons butter in the empty side of the skillet. Whisk in 2 tablespoons all-purpose flour.
- Cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the remaining 2 cups chicken broth and 1/2 cup heavy cream. Stir in the chicken and vegetable mixture, and bring to a simmer.
- Stir in 1 tablespoon fresh tarragon, chopped, and 1 teaspoon Dijon mustard.
- Season with salt and pepper to taste.
- Place four oven-safe soup bowls on a baking sheet. Divide the chicken mixture evenly among the bowls.
- Top each bowl generously with the polenta mixture, ensuring complete coverage.
- Broil for 2-3 minutes, or until the polenta is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
22g
Fat
148g
Carbs
5g
