Tarragon-cream Chicken Polenta Pot Pies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 2 ribs celery with leafy greens, chopped
• salt and pepper
• 1 cup frozen peas
• 1 1/2 lbs chicken thighs, chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup yellow corn grits or 1/2 cup polenta
• 1 cup shredded italian cheese blend
• 5 tablespoons butter
• 2 tablespoons flour
• 6 sprigs fresh tarragon, leaves chopped and stems discarded
• 2 teaspoons dijon mustard

Recipe

• 1 1. 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.
• 2 2. 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.
• 3 3. 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.
• 4 4. 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.