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: Serves 1 or more
Ingredients: 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

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.

Prep Time 15 mins

Cook Time 30 mins

Calories 790.2 kcal

Protein 110g

Rating 5.0 (1 Reviews)

Tarragon Cream Chicken And Polenta Pot Pies

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.