Tarragon Cream Chicken and Polenta Pot Pies
Ingredients
- 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
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