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Tarragon Chicken-in-a-Pot Pies

Yield 4 servings
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.

Ingredients

  • 2 tablespoons 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 tablespoon 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 teaspoon salt
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon black pepper
  • 4 (4.5-ounce) country or peasant rolls

Nutrition Information

  • calories 413
  • fat 7.8 g
  • satfat 2.7 g
  • monofat 3 g
  • polyfat 0.7 g
  • protein 35.7 g
  • carbohydrate 48.8 g
  • fiber 3.5 g
  • cholesterol 68 mg
  • iron 4.2 mg
  • sodium 865 mg
  • calcium 199 mg

How to Make It

  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.