TARRAGON-CREAM CHICKEN AND POLENTA POT PIES
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
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
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
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
CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook rice according to package directions.
- Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.
- Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon.
CHICKEN-TARRAGON POT PIE
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
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
DIJON-TARRAGON CREAM CHICKEN
Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg
More about "tarragon cream chicken polenta pot pies recipes"
TARRAGON CREAM CHICKEN AND POLENTA POT PIE - TASTE AND …
From tasteandtellblog.com
Reviews 15Category Main DishServings 4Estimated Reading Time 4 mins
- 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.
- 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.
- Scoot meat and veggies off to side, melt butter and combine with flour 1 minute. Whisk in 2 cups stock and combine, stir in 1/2 cup cream and bring to a bubble. Stir in Dijon, tarragon, peas and adjust salt and pepper and transfer to soup bowls. Set soup bowls on baking dish. Form tops to your pot pies with the polenta and cheese mixture. Set under broiler and brown 2 to 3 minutes.
CHICKEN AND TARRAGON PIE RECIPE - BBC FOOD
From bbc.co.uk
MUSTARD-TARRAGON CHICKEN POT PIES - SPOONACULAR.COM
From spoonacular.com
CHICKEN POT PIE HAND PIES WITH TARRAGON-BUTTERMILK SAUCE - TASTE
From tastecooking.com
ONE POT CHICKEN TARRAGON - WITH TWO SPOONS
From withtwospoons.com
TARRAGON-CREAM CHICKEN AND POLENTA POT PIES - RACHAEL RAY
From pinterest.co.uk
TARRAGON-CREAM CHICKEN AND POLENTA POTPIES | RACHAEL RAY IN …
From rachaelraymag.com
CHICKEN AND TARRAGON POT PIE RECIPE - THE TELEGRAPH
From telegraph.co.uk
TARRAGON-CREAM CHICKEN AND POLENTA POT PIES RECIPE
From crecipe.com
TARRAGON-CREAM CHICKEN AND POLENTA POTPIES - THE NARNIAN CHEF
From narnianchef.wordpress.com
CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS - EAT, …
From eatlittlebird.com
TARRAGON-CREAM “CHICKEN” AND POLENTA POT PIES | LEMONS AND …
From lemonsandletterpress.wordpress.com
TARRAGON-CREAM CHICKEN AND POLENTA POT PIES – RECIPES NETWORK
From recipenet.org
TARRAGON-CREAM CHICKEN AND POLENTA POTPIES | RECIPE | CREAM OF …
From pinterest.ca
CHICKEN, LEEK AND TARRAGON POT PIE - BIGOVEN.COM
From bigoven.com
TARRAGON CHICKEN-IN-A-POT PIES RECIPE | MYRECIPES
From myrecipes.com
TARRAGON-CREAM CHICKEN AND POLENTA POT PIES - RECIPES LIST
From recipes-list.com
LOADED CHICKEN POT PIE WITH CREAMY POLENTA TOPPING - RECIPES …
From recipesfrommothertoson.com
TARRAGON-CREAM CHICKEN AND POLENTA POT PIES RECIPE | EAT YOUR …
From eatyourbooks.com
CHICKEN-TARRAGON POT PIE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
TARRAGON-CREAM CHICKEN AND POLENTA POT PIES (GOOD WITH HELP)
From zacksdinnerblog.blogspot.com
BEST RECIPE FOR LEFTOVER CHICKEN: HOMEMADE CHICKEN POT PIE
From thatsusanwilliams.com
TARRAGON-CREAM CHICKEN AND POLENTA POT PIES - LUNCH RECIPES
From fooddiez.com
MY WEEKNIGHT CONCOCTION – CHICKEN POT PIE WITH POLENTA
From delish-dish.com
TARRAGON-CREAM CHICKEN AND POLENTA POTPIES RECIPE – EVERY DAY …
From artofweightloss.wordpress.com
NATIONAL CHICKEN MONTH: TARRAGON CHICKEN POT PIE RECIPE
From irishcentral.com
POLENTA AND TARRAGON RECIPES (13) - SUPERCOOK
From supercook.com
TARRAGON CHICKEN POT PIES | EASY CHICKEN PIES - RED MAGAZINE
From redonline.co.uk
TARRAGON CHICKEN IN A POT PIES RECIPE
From crecipe.com
CHICKEN AND POLENTA POT PIE RECIPE - COOKEATSHARE
From cookeatshare.com
TARRAGON-CREAM CHICKEN AND POLENTA POT PIES | RECIPE | FOOD …
From pinterest.com
CREAMY TARRAGON CHICKEN AND POTATOES - VIKALINKA
From vikalinka.com
CHICKEN AND TARRAGON POT PIE - THE ENGLISH KITCHEN
From theenglishkitchen.co
POT ROASTED CHICKEN AND TARRAGON PIES - DONNA HAY
From donnahay.com.au
TARRAGON-CREAM CHICKEN AND POLENTA POTPIES | RECIPE | CREAM OF …
SEARCH RESULTS FOR 'CHICKEN AND POLENTA POT PIE' - COOKEATSHARE
From cookeatshare.com
CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON)
From pardonyourfrench.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love