Tarragon-Cream Chicken and Polenta Pot Pies
For a complete meal, serve with My Sweet Italian Angel – a dessert with a special lemon kick.Ingredients 2 tablespoons extra virgin olive oil (EVOO) 1 1/2 pounds chicken tenders, chopped 2 carrots,...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Whisk
- Grater
- Oven
- Stove
- Baking dish
- Soup bowl
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
- 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
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