Tarragon Chicken Pot Pies

Ingredients

• 2 tbsp all purpose flour
• 1 cup 1% low-fat milk
• 1/2 cup fat free, less sodium chicken broth
• 1/2 cup dry white wine
• 1 tbsp olive oil
• 2/3 cup chopped sweet onion
• 1 pound skinless, boneless chicken breast,
• cut into bite-sized pieces
• 1 cup sliced carrot
• 1 cup (1/8 inch-thick) slices zucchini
• 1/2 tsp salt
• 1/2 tsp dried tarragon
• 1/2 tsp black pepper
• 4 (4.5-oz) country or peasant rolls

Directions

1. Place flour in a small bowl, slowly add milk, stirring with a whisk until well blended to form a slurry. Add the broth and wine.

2. Heat oil in a large saucepan over medium high heat; add onion and chicken. saute 2 minutes, stir in carrot and next 4 ingredients (carrot thru pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover and reduce heat and simmer until thick (about 10 minutes), stirring occasionally

3. Cut rolls horizontally 1 inch from tops. Hollow out bottoms of rolls, leaving 1/4 inch thick shells, reserve torn bread and bread tops for another use. Spoon 1 1/4 cups chicken mixture into each bread shell.

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