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 might be just the main course you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 57g of protein, 53g of fat, and a total of 867 calories. This recipe serves 4. If you have flour, chicken tenders, pepper, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

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