Tarragon-Cream Chicken and Polenta Pot Pies

From Every Day with Rachael Ray September 2007

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the carrots, onion and celery, season with salt and pepper and cook until softened, 8 to 10 minutes.
  • Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.
  • Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and ½ cup cream to a boil.
  • Add the polenta and cook, whisking, for 3 minutes.
  • Lower the heat, stir in the gruyère until melted and set aside.
  • Push the chicken and vegetables off to the side of the skillet. Over medium heat, add the butter to melt, then stir in the flour; cook for 1 minute.
  • Gradually whisk in the remaining 2 cups chicken broth and 1/2 cup cream, stir in the chicken and vegetables and bring to a simmer.
  • Stir in the tarragon and mustard; season with salt and pepper.
  • Place four ovenproof soup bowls on a baking sheet and pour in the chicken mixture. Scoop some polenta on top to cover completely. Broil until the tops are browned, 2 to 3 minutes.
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@dicentra
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@dicentra
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"From Every Day with Rachael Ray September 2007"
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  1. Kanzeda
    I subbed in thyme for the tarrangon and doubled the veggies to double the servings (there was plenty of cream sauce to go around) Worked like a charm and this is a real keeper!
    Reply
  2. dicentra
    From Every Day with Rachael Ray September 2007
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