Tarragon Cream Chicken Polenta Pot Pies Recipes

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CHICKEN-TARRAGON POT PIE



Chicken-Tarragon Pot Pie image

This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.

Provided by Julia Moskin

Categories     dinner, casseroles, one pot, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

2 cups all-purpose flour
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into pieces
1 tablespoon cold vegetable shortening
Scant 1/2 teaspoon salt
Scant 1/2 teaspoon sugar
1 egg
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh tarragon
1 cup frozen baby green peas
4 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups leftover roast chicken, cut into 1/2-inch chunks

Steps:

  • To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
  • Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
  • To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
  • Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
  • Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
  • Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
  • Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
  • Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 50 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 27 grams, Sodium 409 milligrams, Sugar 4 grams, TransFat 1 gram

TARRAGON-CREAM CHICKEN AND POLENTA POT PIES



Tarragon-Cream Chicken and Polenta Pot Pies image

Make and share this Tarragon-Cream Chicken and Polenta Pot Pies recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.
  • Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and ½ cup cream to a boil.
  • Add the polenta and cook, whisking, for 3 minutes.
  • Lower the heat, stir in the gruyère until melted and set aside.
  • 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.
  • 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.
  • Stir in the tarragon and mustard; season with salt and pepper.
  • 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.

Nutrition Facts : Calories 790.2, Fat 55.4, SaturatedFat 29.8, Cholesterol 248.1, Sodium 1005, Carbohydrate 16.9, Fiber 3.3, Sugar 5.6, Protein 55.4

TARRAGON-CREAM CHICKEN POLENTA POT PIES



Tarragon-Cream Chicken Polenta Pot Pies image

Make and share this Tarragon-Cream Chicken Polenta Pot Pies recipe from Food.com.

Provided by Motley Oklahoman

Categories     Pot Pie

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
2 carrots, chopped
1 onion, chopped
2 ribs celery with leafy greens, chopped
salt and pepper
1 cup frozen peas
1 1/2 lbs chicken thighs, chopped
3 cups chicken broth
1 cup heavy cream
1/2 cup yellow corn grits or 1/2 cup polenta
1 cup shredded Italian cheese blend
5 tablespoons butter
2 tablespoons flour
6 sprigs fresh tarragon, leaves chopped and stems discarded
2 teaspoons Dijon mustard

Steps:

  • 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. Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.
  • 2. Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and ½ cup cream to a boil. Add the polenta and cook, whisking, for 3 minutes. Lower the heat, stir in the gruyère until melted and set aside.
  • 3. 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. 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. Stir in the tarragon and mustard; season with salt and pepper.
  • 4. 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.

Nutrition Facts : Calories 854.7, Fat 70.6, SaturatedFat 31.4, Cholesterol 263, Sodium 926.1, Carbohydrate 17.3, Fiber 3.1, Sugar 4.9, Protein 37.5

TARRAGON-CREAM CHICKEN AND POLENTA POT PIES



Tarragon-Cream Chicken and Polenta Pot Pies image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken tenders, chopped
2 carrots, chopped
1 onion, chopped
2 ribs celery with the greens, chopped
Salt
Freshly ground pepper
3 cups chicken stock, divided
1 cup cream, divided
1/2 cup quick cooking polenta, 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
1 cup Gruyere cheese, grated

Steps:

  • In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften.
  • Preheat broiler. Set rack in middle of oven.
  • Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat low, stir in Gruyere cheese and reserve.

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