Tarragon Cream Chicken And Polenta Pot Pies Recette

Indulge in creamy, dreamy Tarragon Cream Chicken and Polenta Pot Pies! This elevated comfort food recipe, inspired by Rachael Ray's Everyday with Rachael Ray (September 2007), features tender chicken, vibrant vegetables, and a rich, cheesy polenta topping. Broiled to golden perfection, these individual pot pies are a delicious weeknight meal or impressive appetizer.

Préparation 15 min

Cuisson 30 min

Calories 790.2 kcal

Protéines 110g

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Tarragon Cream Chicken And Polenta Pot Pies

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Poultry Chicken Recipes European The Americas American Fall Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

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

Questions fréquentes

Combien de temps faut-il pour préparer Tarragon Cream Chicken And Polenta Pot Pies ?

Tarragon Cream Chicken And Polenta Pot Pies prend environ 45 minutes du début à la fin — environ 15 minutes de préparation et 30 minutes de cuisson.

Combien de calories contient Tarragon Cream Chicken And Polenta Pot Pies ?

Tarragon Cream Chicken And Polenta Pot Pies contient environ 790.2 calories par portion, avec environ 110 g de protéines, 5 g de glucides et 85 g de lipides.

De quels ingrédients ai-je besoin pour Tarragon Cream Chicken And Polenta Pot Pies ?

Les principaux ingrédients de Tarragon Cream Chicken And Polenta Pot Pies sont Extra Virgin Olive Oil, Carrots, Onion, Celery & Leaves, Salt And Pepper, Frozen Peas. Consultez la liste complète avec les quantités ci-dessus.