Creamy Tarragon Chicken with Cheesy Polenta Crust
Indulge in this hearty and savory Creamy Tarragon Chicken with Cheesy Polenta Crust pot pie, perfect for chilly evenings. This one-dish meal combines tender chicken tenders with vibrant vegetables, all enveloped in a luscious tarragon-infused cream sauce. A creamy, cheesy polenta topping adds an irresistible finish, creating a comforting dish that is both elegant and easy to prepare. Get ready to impress your family and friends with this delightful, soul-satisfying recipe that transports you to cozy bistro dining!
4
Servings
600
Calories
15
Ingredients
Ingredients
Extra virgin olive oil
2 tablespoons (none)
Carrots
2 (chopped)
Onion
1 (chopped)
Celery
2 stalks (chopped, leaves included)
Salt and pepper
to taste (none)
Frozen peas
1 cup (none)
Chicken tenders
1 1/2 lbs (chopped)
Chicken broth
3 cups (divided (1 cup and 2 cups))
Heavy cream
1 cup (divided (1/2 cup and 1/2 cup))
Quick-cooking polenta
1/2 cup (none)
Shredded gruyère cheese
1 cup (none)
Butter
5 tablespoons (none)
Flour
2 tablespoons (none)
Fresh tarragon
6 sprigs (leaves chopped, stems discarded)
Dijon mustard
2 teaspoons (none)
Instructions
1
In a deep skillet, heat the extra virgin olive oil over medium-high heat. Add the chopped carrots, onion, and celery, seasoning generously with salt and pepper. Cook until the vegetables are softened, about 8 to 10 minutes.
2
Stir in the frozen peas and diced chicken tenders, cooking until the chicken is fully cooked through, approximately 4 minutes. Once cooked, remove the skillet from heat and set aside.
3
Preheat your broiler on high. In a small heavy saucepan, combine 1 cup of chicken broth and 1/2 cup of heavy cream, bringing it to a boil over medium heat.
4
Gradually whisk in the quick-cooking polenta, stirring continuously for about 3 minutes until thickened. Once thickened, lower the heat and stir in the shredded gruyère cheese until completely melted. Set the polenta aside.
5
Push the chicken and vegetables to one side of the skillet. In the empty space, melt the butter over medium heat, then whisk in the flour and cook for 1 minute to form a roux.
6
Slowly whisk in the remaining 2 cups of chicken broth and 1/2 cup of heavy cream. Once combined, stir back in the chicken and vegetable mixture and heat until it begins to simmer.
7
Add the chopped tarragon leaves and Dijon mustard to the sauce, adjusting the seasoning with salt and pepper to taste.
8
Prepare four ovenproof soup bowls and place them on a baking sheet. Pour the creamy chicken mixture into each bowl, then scoop the cheesy polenta on top to completely cover the filling.
9
Broil the pot pies for 2 to 3 minutes, or until the polenta tops are golden brown and slightly crispy. Serve hot and enjoy your delightful meal!
Nutrition Information
30g
Fat
45g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Tarragon Chicken with Cheesy Polenta Crust?
It is a hearty and savory pot pie style meal that combines tender chicken and vegetables in a tarragon-infused cream sauce, topped with a cheesy polenta crust.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 600 calories.
What is the protein content in this dish?
There are 37.5g of protein per serving.
How much fat is in one serving?
Each serving contains 30g of fat.
What are the carbohydrates per serving?
The dish contains 45g of carbohydrates per serving.
What type of cheese is used for the polenta crust?
The recipe calls for 1 cup of shredded Gruyère cheese.
Which vegetables are included in the chicken filling?
The filling includes carrots, onion, celery, and frozen peas.
How much chicken is required?
You will need 1 1/2 lbs of chopped chicken tenders.
What kind of oil is used to cook the vegetables?
The recipe uses 2 tablespoons of extra virgin olive oil.
How long should the carrots, onion, and celery be cooked?
They should be cooked until softened, which takes about 8 to 10 minutes.
How much chicken broth is needed in total?
The recipe uses 3 cups of chicken broth in total, divided into 1 cup and 2 cups portions.
How much heavy cream is used in the recipe?
A total of 1 cup of heavy cream is used, divided into two 1/2 cup portions.
What type of polenta is used for the topping?
The recipe specifically calls for 1/2 cup of quick-cooking polenta.
How do you thicken the chicken sauce?
The sauce is thickened by creating a roux with 5 tablespoons of butter and 2 tablespoons of flour.
What herb provides the signature flavor?
Fresh tarragon (6 sprigs) is used to provide the signature flavor.
Is mustard used in this recipe?
Yes, 2 teaspoons of Dijon mustard are added to the creamy sauce.
What is the broiler setting and time for the final step?
The broiler should be set to high, and the pies should be broiled for 2 to 3 minutes.
How should the soup bowls be prepared for the broiler?
Use four ovenproof soup bowls and place them on a baking sheet before filling and broiling.
When do you add the frozen peas?
Stir in the frozen peas after the carrots, onion, and celery have softened, at the same time you add the diced chicken.
How long does the chicken take to cook through?
The chicken takes approximately 4 minutes to cook through in the skillet.
How long do you whisk the quick-cooking polenta?
Whisk the polenta continuously for about 3 minutes until it has thickened.
Should the celery leaves be used?
Yes, the recipe specifies using 2 stalks of chopped celery with the leaves included.
How do you prepare the tarragon sprigs?
The leaves should be chopped and the stems discarded.
What should the final polenta top look like?
The polenta tops should be golden brown and slightly crispy.
What is the total number of ingredients?
There are 15 ingredients in this recipe.
What kind of salt and pepper should be used?
The recipe suggests using salt and pepper to taste for seasoning.
How is the roux cooked?
The roux is made by melting butter over medium heat and whisking in flour for 1 minute.
Is this considered a comfort food?
Yes, it is described as a soul-satisfying, comforting dish perfect for chilly evenings.
What temperature is the sauce brought to before adding chicken back in?
The sauce should be heated until it begins to simmer before adding the tarragon and mustard.