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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

Showing 31-40 of 56

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  • on July 09, 2008

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    I used 1% milk instead of cream and added Gouda instead of Gruyere since that's what I had and it turned out very well. Easy and delicious.

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  • on June 23, 2008

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    The flavors are great individually but it didn't really come together for us. I liked the polenta, but not as a topping for the pies. My husband didn't really like it at all. I won't be making this again. Plus, it took me over an hour to prepare.

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  • on May 29, 2008

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    Absolutely incredible!! Such a gourmet quick and easy meal, LOVED it!! The polenta and tarragon add a very gourmet taste yet very soothing as well. Will be making this one again!

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  • on April 30, 2008

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    I've relied on these ratings for a long time now, without adding my own two cents: never feeling strongly enough one way or the other. However, I'm here now to say this is one absolutely fantastic recipe! Dipping the spoon through the savory, cheesy, gooey polenta to the sweet tarragon spiced, creamy filling creats a carnival of flavor when it hits the mouth. Some want to substitute thyme or rosemary for the tarragon. Others want to use Asagio instead of Gruyere. But the artistry here is the way Rachel's specific contrasting flavor combination works so well together. I say leave this one as is, rise to this flavor sensation and then sit at the table and enjoy the masterpiece.

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  • on March 13, 2008

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    This recipe is fantastic as is & has become a regular favorite. However, when I am short on time, I leave out the polenta part & top the pies with a pillsbury grand biscuit - just put one on top of each pie & bake until golden brown. You can still add the cheese on top of the biscuit.

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  • on February 22, 2008

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    I made this for dinner last Sat night, changed up the gruyere for fontina since I had that on hand, but otherwise followed exact recipe...it was amazing! My husband loved it so much that he requested that I make it again for dinner the next night...and I did and it was just a good the second time around! Even if you think you aren't a fan of chicken pot pie, I recommend you try this.

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  • on January 21, 2008

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    This recipe is easy (though as usual, it took me more than 30 minutes!, and turned out wonderfully. The tarragon is a very nice touch.

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  • on December 26, 2007

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    I tried this recipe and we (my husband & I loved it! I made this excatly as Rachel did with a few exceptions: I used only two sprigs of tarragon and did not use dijon mustard at all. I also made a batch of her polenta (as she directed and a batch of just regular jif muffin mix straight out of the box. THE JIF MUFFIN MIX IS MUCH BETTER WITH THE POT PIES!!! All you have to do is follow the directions on the box and place some on top of each bowl & place in the ove for about 25 minutes.. We didn't like the polenta at all!!! I am glad I tried both.. thanks to one of the other users.

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  • on November 29, 2007

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    I made this last night not knowing if me or my husband likes polenta, it was so creamy and delicious I am still raving about it today! Thanks Racheal!

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  • on November 28, 2007

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    The creaminess of the polenta was such a nice alternative to a traditional crust and the gruyere was such a nice compliment to the tarragon. Just a wonderful dish! This is going to be come a staple in the house!

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