Sunday, March 7, 2010

Tarragon Chicken Pot Pie with Gruyere Polenta Crust

I got some tarragon from the CSA last week and was looking for a way to use it up. This Rachael Ray (yeah, I know) chicken pot pie recipe looked good, and we had most of the ingredients on hand, save the quick-cooking polenta, which I sent Tim to get on his way home from work.

Unbeknownst to Tim, quick-cooking polenta is not equivalent to pre-cooked polenta, which is the stuff that comes in the tube. Oh well. It worked anyway- I just sliced up the tube of polenta, sprinkled the Gruyere on top and put the whole thing on top of the pot pie insides.
Overall, I give the flavors of this recipe 2 thumbs up. However, I think I would go about making the roux a little differently than Rachael suggests- it was very watery.

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