About a year ago I saw Rachel YUM-O Ray make this dish on 30 Minute Meals and I printed out a copy of the recipe because not only did it sound good and look easy to make, Rachel went on and on about how great the taste was and I was hanging on every word....I love tarragon - and cream, so it had to be good! Then yesterday I was sewing, had on Food Network and there was Rach, as I like to call her, making this dish again...for once I was thrilled to watch a rerun....I had yet to make this recipe and since it was cold and gray outside and I wasn't feeling so great I decided that we would have Tarragon-Cream Chicken and Polenta Pot Pies for dinner....it was the best decision I made during the entire day...maybe even for the entire week!
Quickly - that's how this comes together...and the presentation is amazing...it's a killer recipe and definitely "company worthy." It would also be a great dish to take to someone who is sick...it's so much better than any pot pie you've ever had before...I'm sure it has healing qualities because I instantly felt better after eating this...and if I knew of any sick people I would make this and take it to them tonight ...too bad everyone I know is healthy...sad for them.
The polenta topping is the key...it is so creamy and rich and ....pardon me while I wipe my drool...it is truly the best part...but then again, the tarragon cream sauce is just plain heavenly...I only wish I'd doubled the recipe!
Tarragon-Cream Chicken and Polenta Pot Pies - Rachael Ray, 30 Minute Meals
2 tablespoons extra-virgin olive oil....EVOO....c'mon, say it like Rach!
1 1/2 pounds chicken tenders, chopped into bite size pieces
2 carrots, chopped
1 onion, chopped
2 ribs celery with greens, chopped
salt and pepper to taste
3 cups chicken stock, divided
1 cup cream, divided
1/2 cup quick cooking polenta, (or grits) 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 (I didn't add these, I forgot, plus I hate peas)
1 cup Gruyere cheese, grated
In a deep skillet heat olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, then add carrots, onions and celery as your chop. Season with salt and pepper as you go and cook for 10 to 12 minutes to soften, and just until the veggies and chicken begin to carmelize.
Preheat broiler. Set rack in middle of oven. Bring 1 cup of chicken stock and 1/2 cup of cream to a boil, stir in polenta and whisk for 3 minutes. Turn heat to low, stir in Gruyere cheese and set aside.
Scoot meat and veggies off to side, melt butter and combine with flour and stir for 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 to taste. 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 for 2 to 3 minutes. Serve hot. Makes 4 servings.
"I refuse to spend my life worrying about what I eat. There is no pleasure worth forgoing just for an extra three years in the geriatric ward." John Mortimer