Tarragon-Cream Chicken And Polenta Pot Pies

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1185
FAT
290%
CHOL
164%
SOD
38%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 1/2 pounds chicken tenders, chopped

2 carrots, chopped

1 onion, chopped

2 ribs celery with the greens, chopped

1 cup frozen peas

Salt and pepper

3 cups chicken stock, divided

1 cup cream, divided

1/2 cup quick-cooking polenta

1 cup Gruyère cheese, grated

5 tablespoons butter, divided

2 tablespoons flour

2 teaspoons Dijon mustard

6 sprigs fresh tarragon (3-4 tablespoons), stripped and chopped

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