Tarragon-Cream Chicken and Polenta Pot Pies

Name: Tarragon-Cream Chicken and Polenta Pot Pies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 carrots, chopped; 2 ribs celery with the greens, chopped; 710 milliliters chicken stock, divided; 680 grams chicken tenders, chopped; 237 milliliters cream, divided; 2 teaspoons Dijon mustard; 2 Tbsps all-purpose flour; 6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons; 237 milliliters Gruyere cheese, grated; 2 Tbsps extra-virgin olive oil; 1 onion, chopped; 237 milliliters frozen peas; 4 servings Freshly ground pepper; 118 milliliters quick cooking polenta, plus more, if needed; 4 servings Salt

Tarragon-Cream Chicken and Polenta Pot Pies requires about 45 minutes from start to finish. This recipe covers 39% of your daily requirements of vitamins and minerals. This main course has 867 calories, 57g of protein, and 53g of fat per serving. This recipe serves 4. Head to the store and pick up butter, pepper, salt, and a few other things to make it today. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert.

Instructions

Watch how to make this recipe.

In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper