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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 41-50 of 56

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  • on November 06, 2007

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    I love this recipe and playing with different herbs, cheese and veggies. I also like to add some sherry. I make this with a traditional pie crust bottom, then use polenta for the top.
    Yummo!

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  • on November 05, 2007

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    My husband loves pot pies, but I wasn't sure about the "Polenta" instead of a crust but it worked great.
    I didn't change a thing and I added to my "favorite recipe" listing.

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  • on November 01, 2007

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    I made this for myself and a friend that doesn't like carrots so I substitued fresh green beans and added mushrooms. We both agreed that this was a keeper!

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  • on October 18, 2007

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    I saw Rachel make this recipe a few weeks ago and have been thinking about it every since. I have been very busy with our 7 week old baby girl and our 2.5 yr old son, but was finally able to make it tonight. It was very easy and adapted well to in a few changes i needed to make. My husband and I both really liked the way this dish turned out. I used some of those white corningware dishes that you can buy with plastic covers, the easy clean up of extra portions will come in handy. I will definitely use this recipe again!

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  • on October 18, 2007

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    Very creative and pleasant twist on an old favorite! Needed a little tweaking, but overall a great product. I couldn't find quick cooking polenta, so I made my own polenta recipe and added the Gruyere. I also substituted with dried tarragon and half & half. It took me longer than 30 minutes, but then again I'm not as expedient as Rachel. Nonetheless yummo!

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  • on October 17, 2007

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    This recipe turned out great! However, next time I would add more liquid to the polenta. The polenta was too dense, and made it impossible to spread over the chicken mixture. Still tasted delicious though.

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  • on October 13, 2007

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    This recipe was fantastic. It was easy to prepare and make. The flavor is creamy and delicious. Even my teenage daughters loved it. I made it in individual bowls. I am making it again this coming week and might try it in under the broiler in a 13x9 dish to help make the top more crispy.

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  • on October 10, 2007

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    Halved the recipe and used marjoram instead of tarragon.

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  • on October 07, 2007

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    This dish is full of great flavors. Easier and better tasting than a traditional chicken pot pie. As mentioned by others, the amount of tarragon in the recipe is too much. I used half as much and still thought it was very tarragon-ey. Next time, I will try it without the tarragon all together. I don't think you need it.

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  • on October 07, 2007

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    I've not made this. However, I'm always looking at the recipes, even if I haven't seen the show...Looking for new ideas. I always read the reviews. Just to see what others think, and what happened when they actually made it..I'm from the Midwest, And from German ancestry..No polenta in my growing up...However, I've found it's a great thing...Simply use corn meal, add stock, water, butter, cheese, any number of things...It's become a new flavor experience for me....

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