Tarragon-Cream Chicken and Polenta Pot Pies – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/2 pounds chicken tenders, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2 ribs celery with the greens, chopped
• 1 cup frozen peas
• Salt and pepper
• 3 cups chicken stock, divided
• 1 cup cream, divided
• 1/2 cup quick-cooking polenta
• 1 cup Gruyère cheese, grated
• 5 tablespoons butter, divided
• 2 tablespoons flour
• 2 teaspoons Dijon mustard
• 6 sprigs fresh tarragon (3-4 tablespoons), stripped and chopped