Tarragoncream Chicken And Polenta Pot Pies

Image of Tarragoncream Chicken And Polenta Pot Pies, Rachael Ray
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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

Description

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