Tarragon-Cream Chicken and Polenta Pot Pies

• extra virgin olive oil↗2 tablespoons

  EVOO

• carrots↗2

  chopped

• onion↗1

  chopped

• stalks celery & leaves↗2

  chopped

• salt and pepper
• frozen peas↗1 cup
• chicken tenders↗1 1⁄2 lbs

  chopped

• chicken broth↗3 cups
• heavy cream↗1 cup
• quick-cooking polenta↗1⁄2 cup
• shredded gruyere cheese1 cup
• butter↗5 tablespoons
• flour↗2 tablespoons
• fresh tarragon6 sprigs

  leaves chopped and stems discarded

• Dijon mustard↗2 teaspoons

Step-by-step instructions

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.

2. 2

   Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.

3. 3

   Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and ½ cup cream to a boil.

4. 4

   Add the polenta and cook, whisking, for 3 minutes.

5. 5

   Lower the heat, stir in the gruyère until melted and set aside.

6. 6

   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.

7. 7

   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.

8. 8

   Stir in the tarragon and mustard; season with salt and pepper.

9. 9

   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.