Recipe courtesy of Rachael Ray
Episode: Ding Dong Dinner
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ina Garten

Easy Chicken Pot Pie

Recipe courtesy of Sunny Anderson

Mini Chicken and Broccoli Pot Pies

Recipe courtesy of Giada De Laurentiis

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Mini Whole-Wheat Chicken Pot Pies

Recipe courtesy of Food Network Kitchen

Chicken and Biscuit Pot Pie

Recipe courtesy of Ellie Krieger

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Pot Pie Turnovers

Recipe courtesy of Melissa d'Arabian

Chicken Pie

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking