Tarragon Chicken In-A-Pot (En Croute)

GirlyJu's Note:

I made this for a dinner party and it received rave reviews. Way too delish for how simple it is to make! From Cooking Light 2005: Popular in French cooking, tarragon adds anise flavor to the creamy chicken mixture. Hollowed-out rolls serve as edible, individual vessels that soak up the sauce.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 4.0 pot pies

• 2 tablespoons all-purpose flour
• 1 cup 1% low-fat milk
• 1/2 cup reduced-sodium fat-free chicken broth
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• 2/3 cup sweet onion, chopped
• 1 lb chicken breast, cut into bite-sized pieces
• 1 cup carrot, sliced
• 1 cup zucchini, sliced 1/8 inch-thick
• 1/2 teaspoon salt
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon black pepper
• 4 (4 1/2 ounce) 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. Sauté 2 minutes; stir in carrot and next 4 ingredients (carrot through pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover, 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.