Chicken Pot Pies

By Shivani

Ingredients

• 2 pkg chicken tenders
• 2 tsp terragon
• 2 carrots
• 1 med. onion
• 3-4 stalks of celery
• 1 pkg quick cooking pelnta
• 1 cup cream
• 3 cups chicken stock
• 2 tablespoons butter
• 2 tablespoons all purpose flour (a.p.f)
• 2 tsps dijion mustard

Preparation

Step 1

1. Heat e.v.o.o in a pan.
2. Start by chopping your chicken tenders and veggies into bite size or fairly portioned cubes.
3. Add the chicken to the pot first, let that cook for a few minutes before adding the rest of the veggies.
4. Once partially cooked - make a well in the middle of the veggies and chicken. Make a rue here of butter and flour, and let the flour cook a bit. A almost nutty secent will come from a cooked butter and flour mixture.
5. To this add 2 cups of chicken stock and 1/2 cup of cream.
6. To this add 2 tsps of terragon (dried) and some peas and 2 tsps dijion mustard.

POLENTA
1. In a seprate sauce pan heat up 1 c of chicken stock and 1/2 cup of cream for the polenta.
2. Once the cream and stock come to a boil - take it off the heat and add the polenta. Let this sit for a few minutes.

ONCE EVERTHING IS READY:
1. You can spoon the chicken into individual sized ramikns or into one baking dish.
2. Top the chicken with the polenta and cheese.
3. Cook under the broiler for 10 mins or until tops are golden brown and cheese is melted.