Tarragon-Cream Chicken and Polenta Pot Pies Recipe
From Every Day with Rachael Ray September 2007
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Cooking tools:
- Skillet
- Saucepan
- Oven
- Stove
- Baking sheet
- Soup bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 carrots, chopped
- 1 onion, chopped
- 2 stalks celery & leaves, chopped
- salt
- pepper
- 1 cup frozen peas
- 1 1/2 lbs chicken tenders, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup quick-cooking polenta
- 1 cup shredded gruyere cheese
- 5 tablespoons butter
- 2 tablespoons flour
- 6 sprigs fresh tarragon, leaves chopped and stems discarded
- 2 teaspoons Dijon mustard
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