Tarragon-Cream Chicken and Polenta Pot Pies: A Taste of Comfort

There’s something profoundly comforting about a pot pie. I remember chilly autumn evenings as a child, the aroma of savory herbs and bubbling broth filling our tiny kitchen. My grandmother, a master of rustic cuisine, would always make individual pot pies for each of us, topping them with everything from flaky pastry to creamy mashed potatoes. This Tarragon-Cream Chicken and Polenta Pot Pie brings back those warm memories, blending the familiar comfort of chicken pot pie with a unique polenta topping that’s both hearty and surprisingly elegant.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: 4 individual pot pies
• Dietary Type: Not Gluten-Free

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 carrots, chopped
• 1 onion, chopped
• 2 celery stalks & leaves, chopped
• Salt and 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

Equipment Needed

• Deep skillet
• Small, heavy saucepan
• Whisk
• Four ovenproof soup bowls
• Baking sheet

Instructions

1. Begin by preparing the aromatic base. In a deep skillet, heat the EVOO over medium-high heat. Add the chopped carrots, onion, and celery. Season generously with salt and pepper. Cook until the vegetables have softened, which should take about 8 to 10 minutes. Be sure to stir occasionally to prevent sticking.

2. Introduce the protein and the pop of green. Add the frozen peas and chopped chicken tenders to the skillet. Cook until the chicken is cooked through, approximately 4 minutes. The chicken should be opaque and no longer pink inside. Once cooked, remove the skillet from the heat and set aside.

3. Preheat the broiler. This ensures the polenta topping will get a beautiful golden-brown crust.

4. Prepare the creamy polenta. In a small, heavy saucepan, bring 1 cup of chicken broth and 1/2 cup of heavy cream to a boil over medium heat. Watch carefully, as it can easily boil over.

5. Once boiling, gradually whisk in the quick-cooking polenta. Continue to cook, whisking constantly, for 3 minutes. This is essential to prevent lumps and ensure a smooth, creamy texture.

6. Reduce the heat to low. Stir in the shredded gruyere cheese until it is completely melted and the polenta is rich and cheesy. Set aside.

7. Now, create the creamy sauce for the chicken and vegetables. Push the chicken and vegetables to one side of the skillet. Over medium heat, add the butter to the now-empty side of the skillet and allow it to melt completely.

8. Stir in the flour and cook for 1 minute, creating a roux. This helps thicken the sauce. Ensure there are no lumps by stirring constantly.

9. Gradually whisk in the remaining 2 cups of chicken broth and 1/2 cup of heavy cream. Stir in the chicken and vegetable mixture, ensuring everything is well combined. Bring the mixture to a simmer, allowing the sauce to thicken slightly.

10. Stir in the chopped fresh tarragon and Dijon mustard. Season with salt and pepper to taste. Tarragon adds a distinctive licorice-like flavor that complements the chicken beautifully, while Dijon provides a subtle tang.

11. Place four ovenproof soup bowls on a baking sheet. Pour the chicken mixture evenly into the bowls.

12. Scoop the polenta on top of the chicken mixture in each bowl, ensuring the chicken is completely covered. This creates a comforting and flavorful crust.

13. Place the baking sheet with the pot pies under the broiler. Broil until the tops are beautifully browned, about 2 to 3 minutes. Watch carefully to prevent burning.

Expert Tips & Tricks

• For an even richer flavor, brown the chicken tenders in the skillet before adding the vegetables.
• If you don’t have fresh tarragon, you can substitute with 1 teaspoon of dried tarragon.
• For a thicker sauce, whisk a tablespoon of cornstarch with a tablespoon of cold water and add it to the simmering sauce in the final step.
• If you want to prepare the chicken mixture in advance, you can store it in the refrigerator for up to 24 hours. Just add the polenta topping and broil before serving.
• For a gluten-free option, consider using mashed potatoes or cauliflower puree as a topping instead of polenta.

Serving & Storage Suggestions

Serve the Tarragon-Cream Chicken and Polenta Pot Pies immediately after broiling while the polenta topping is golden brown and the filling is bubbling hot. A sprinkle of fresh tarragon adds a touch of elegance.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover the pot pies with foil and bake in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave them, but the polenta topping may not be as crisp. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	790 kcal	39%
Total Fat	55 g	85%
Saturated Fat	30 g	150%
Cholesterol	250 mg	83%
Sodium	1000 mg	42%
Total Carbohydrate	17 g	6%
Dietary Fiber	3 g	12%
Sugars	6 g	N/A
Protein	55 g	110%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Pot Pie: Replace the chicken with mushrooms, zucchini, and bell peppers. Use vegetable broth instead of chicken broth.
• Spicy Pot Pie: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Different Cheese: Experiment with different cheeses in the polenta, such as Parmesan, cheddar, or Monterey Jack.
• Herb Variations: Try using different herbs in addition to or instead of tarragon, such as thyme, rosemary, or parsley.
• Crust Topping: Instead of polenta, consider using puff pastry, biscuits, or mashed potatoes for the topping.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken for this recipe?
A: Yes, using pre-cooked chicken, such as rotisserie chicken, is a great time-saver. Simply shred the chicken and add it to the skillet with the vegetables.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken mixture ahead of time and store it in the refrigerator for up to 24 hours. Add the polenta topping and broil just before serving.

Q: What if I don’t have Gruyere cheese?
A: Gruyere cheese adds a nutty flavor, but you can substitute it with another melting cheese like Swiss, Fontina, or even mozzarella.

Q: Can I use regular polenta instead of quick-cooking polenta?
A: Regular polenta requires a longer cooking time. If using regular polenta, follow the package instructions for cooking and adjust the liquid accordingly.

Q: How do I prevent the polenta topping from burning under the broiler?
A: Keep a close eye on the pot pies while they are under the broiler. If the topping starts to brown too quickly, lower the broiler rack or reduce the broiling time.

Final Thoughts

This Tarragon-Cream Chicken and Polenta Pot Pie is more than just a meal; it’s a comforting hug on a plate. The creamy chicken filling, perfectly seasoned with tarragon and Dijon, is elevated by the cheesy polenta topping. I encourage you to try this recipe and make it your own, experimenting with different ingredients and flavor combinations. Feel free to share your feedback and creations – I’d love to see what you come up with! Consider pairing this with a crisp green salad and a glass of chilled white wine for a complete and satisfying meal.