2 tablespoons EVOO
1 1/2 pounds chicken, chopped
2 carrots, chopped
1 onion, chopped
2 ribs celery with the greens, chopped
Freshly ground pepper
3 cups chicken stock, divided
1 cup cream, divided
1/2 cup quick cooking polenta
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, gratedIn a deep skillet, heat oil over medium-high heat. Add chicken and lightly brown, 3 minutes. Add carrots, onions, and celery. Season with salt and pepper and cook 10 to 12 minutes to soften.
Preheat broiler. Set rack in middle of oven.
Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat to low, stir in Gruyere cheese and reserve.
Scoot meat and veggies off to side, melt butter and combine with flour. Whisk in 2 cups stock. Stir in 1/2 cup cream and bring to a bubble. Stir in Dijon, tarragon, peas, 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.