Photo: Tarragon-Cream Chicken and Polenta Pot Pies Recipe
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
Directions
In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften.
Preheat broiler. Set rack in middle of oven.
Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat low, stir in Gruyere cheese and reserve.
*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.
Scoot meat and veggies off to side, melt butter and combine with flour 1 minute. Whisk in 2 cups stock and combine, stir in 1/2 cup cream and bring to a bubble. Stir in Dijon, tarragon, peas and adjust salt and pepper and transfer to soup bowls. Set soup bowls on baking dish. Form tops to your pot pies with the polenta and cheese mixture. Set under broiler and brown 2 to 3 minutes.
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By fedfan
on January 25, 2012
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simple dish with good flavor - especially if you like tarragon. don't need to have fresh tarragon, either(although it is best! great for winter! the only concern is related to the thickness of the pot pie filling. to improve thickness, alter the roux amount from 2 tablespoons of butter and flour to 4...that will help. i agree with the other reviews - you need to double the polenta so the amount of the 'crust' goes with the amount of the filling. i think it is a great recipe!
By law4sure_7970577
Linwood, NJ
on December 28, 2011
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Simple and tasty----took about 45 minutes from beginning to end.
By maxximusebt
on September 13, 2011
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Super delish! Served this for the first time to company last evening and received rave reviews. : It was creamy but not too heavy...I doubled the polenta for a thicker "crust".
The best part is that it could be whipped up ahead of time, and with minimal cook time when we were ready to eat. I served it with some artisan bread and a a greens salad with a light vinaigrette....will totally become a new go-to meal for me!
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