Tarragon Cream Chicken and Polenta Pot Pies
Indulge in the rich and comforting flavors of Tarragon Cream Chicken and Polenta Pot Pies, a savory twist on classic pot pies that blends creamy, herb-infused chicken with a golden polenta crust. Tender bite-sized chicken thighs are simmered in a luxurious sauce of heavy cream, chicken broth, and fresh tarragon, complemented by vibrant peas and carrots for a pop of color and sweetness. A velvety Parmesan-polenta topping replaces traditional pastry, creating a hearty, gluten-free layer that bakes to perfection. Ideal for cozy dinners, these individual pot pies are baked in ramekins for elegant presentation and portioned ease. Perfectly balanced with creamy textures and aromatic flavors, this dish is a warm embrace for chilly nights. Keywords: tarragon cream chicken, polenta pot pies, comfort food, individual pot pies, gluten-free dinner recipe, savory chicken pie.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 medium Shallots, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh tarragon, finely chopped
- 1 cup Frozen peas
- 1 large Carrot, diced
- 0.75 cup Cornmeal (polenta)
- 2.5 cups Water
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Whole milk
Instructions
Preheat the oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and black pepper, then cook them in the skillet until browned and fully cooked (about 5-7 minutes). Transfer to a plate and set aside.
In the same skillet, melt butter over medium heat. Add the shallots and cook until translucent, about 2 minutes. Add the garlic and cook for another 30 seconds.
Stir in the flour to create a roux. Cook for 1-2 minutes, stirring continuously, until the flour is lightly golden.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer until thickened, about 3-4 minutes.
Stir in the heavy cream, chopped tarragon, cooked chicken, peas, and diced carrot. Cook for another 2-3 minutes. Remove from heat and set aside.
In a medium saucepan, bring the water to a boil. Gradually whisk in the cornmeal and lower the heat to medium-low. Cook, stirring frequently, for 5-7 minutes until the polenta thickens.
Stir in the Parmesan cheese, whole milk, and a pinch of salt. Remove from heat.
Divide the chicken filling into 4 oven-safe ramekins or small baking dishes. Spread an even layer of polenta over the top of each dish, smoothing it out with the back of a spoon.
Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the polenta topping is golden and bubbling.
Let the pot pies cool for 5 minutes before serving. Enjoy your Tarragon Cream Chicken and Polenta Pot Pies!
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 25.0 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 903 mg | 69% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2918 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
