Tarragon Chicken-in-a-Pot Pies

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

Preparation

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.