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Tarragon-Cream Chicken and Polenta Pot Pies Recipe

Tarragon-Cream Chicken and Polenta Pot Pies

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Average Rating:

Total Reviews: 56

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  • 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!

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  • on December 28, 2011

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    Simple and tasty----took about 45 minutes from beginning to end.

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  • 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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  • on April 22, 2011

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    This recipe is one of my go-to meals. Everybody loves it and it can't be messed up. My kids don't like polenta so I put Bisquick on top and mix in some Swiss in place of the Gruyere, then bake it for about 20 min.

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  • on April 03, 2011

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    This was absolutely delicious! Everyone raved about it and they all cleaned their bowls! I will let my sauce thicken a bit more next time, and I'll try using milk, given that each person consumes 1/4 cup of heavy cream with the recipe as is (1/4 c cream = 20 grams of fat. But it sure was delish!

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  • on March 12, 2011

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    Absolutely delicious!!! Loved the creamy tarragon sauce mixed with the chicken, veggies and polenta. The flavors were just fabulous! I used milk instead of cream and it worked just fine. I didn't have gruyere cheese, so I used a mix of some other cheeses I had on hand. This recipe is easy and incredibly tasty.

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  • on March 12, 2011

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    Made the recipe last night, It was my first time using polenta, tarragon, It turned out good for new flavors, but I wont be making It again not my type of food. Sorry Rachael.

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  • on May 24, 2010

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    This is one of the yummiest things I've ever made. Very easy, and quick. Really loved the Tarragon, I had never cooked with it before. Think I've got a new favorite!! You make it once, you'll make it again!

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  • on April 01, 2010

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    It was really good and very easy. I did not have fast cooking polenta at my store. I bought polenta that was already cooked and just mushed it up and put it in the cream and chicken stock like the recipe calls. It cut down on a lot of time. I am also on a gluten free diet so I used gluten free flour and I thought the overall taste was wonderful.

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  • on March 26, 2010

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    I cannot imagine how this could take longer than 35 to 40 minutes to make! it was easy and had wonderful flavor. (and I did it in that time frame while juggling a 16 month old toddler! it really is EASY. The sauce firmed up to a perfect consistency, thick enough to coat a wooden spoon, but not thick enough to hold its shape. It had wonderful flavor, but we are not picky eaters and love the array of flavors in every bite. I will make this every time pot pie sounds good..... I think its far and beyond better than the old classic! Even my foodie baby loved it! An absolute keeper!

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