Tarragon Cream Chicken and Polenta Pot Pies
I discovered 2 things when I made this meal. One - that I'm not a huge fan of tarragon, and two - my husband loves tarragon!! I saw Rachael Ray making this on 30-Minute Meals one day, and it looked so good. Actually, I should say that it sounded good, because let's face it - it's not such a photogenic meal! It did actually taste really good - especially for such a quick meal. Personally, I would leave out the tarragon next time or substitute it for something else, but that is just a personal preference! And I timed myself when I made this - and it was done in just under 30 minutes. I was impressed, because I can't usually make the 30 Minute Meals in 30 minutes!! OK, now onto my ignorance - what is the difference between polenta and cornmeal? I am constantly on the lookout for polenta at the grocery store because everyone else uses it, but have never been able to find it until recently. Well, the bag I bought is labeled as polenta, but right under that, it says it is cornmeal. So is it interchangeable? Or is there a difference?
By Deborah
Tarragon-Cream Chicken and Polenta Pot Pies
from 30 Minute Meals
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds chicken tenders, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 ribs celery with the greens, chopped
- Salt and freshly ground pepper
- 3 cups chicken stock, divided
- 1 cup cream, divided
- 1/2 cup quick cooking polenta, plus more, if needed*
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons
- 1 cup frozen peas
- 1 cup Gruyere cheese, grated
Directions:
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.
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