Tarragon Cream Chicken & Polenta Potpies

THANKS RACHEL RAY. THESE WERE AWESOME!

2 Tbsp EVOO
2 Carrots, chopped
1 Onion, chopped
2 Celery Ribs, chopped
Salt & Pepper
1 cup frozen Veggies
1.5 lbs chicken chopped
3 cups Chicken Broth
1 cup Heavy Cream
1/2 cup quick cooking Polenta
1 cup shredded Gruyere Cheese
5 Tbsp Butter
2 Tbsp Flour
6 sprigs Fresh Tarragon, leaves chopped & stems discarded
2 Tbsp Dijon Mustard

~ In deep Skillet, heat EVOO over med-high heat. Add Carrots, Onion & Celery, season with Salt & Pepper and cook 8 to 10 minutes until softened. Add frozen Veggies & Chicken and cook Chicken through, about 4 minutes. Set aside.
~ Preheat Broiler to High. In small Saucepan, bring 1 cup Chicken Broth and 1/2 cup Cream to a Boil. Add Polenta and cook, whisking, for 3 minutes. Lower the heat, stir in Gruyere until melted and set aside.
~ Push Chicken & Veggies to side of 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 Veggies bringing them to a simmer. Stir in the Tarragon & Mustard, season with Salt & Pepper.
~ Place 4 Ovenproof Soup Bowls onto baking sheet & divide Chicken Mixture into 4 Bowls. Scoop some Polenta on top to cover completely. Broil until the tops are browned, 2 to 3 minutes. YUMMO!