Friday, March 25, 2011

Tarragon Chicken "Pot Pies"

This is one of our favorite dishes around here these days: it's quick and easy to make, features three food groups, and just tastes fabulous. Even our 14-month-old loves it!

yield: 4 servings

2 Tbsp flour
1 cup milk
1 cup chicken broth
1 Tbsp olive oil
2/3 cup chopped onion
1 lb chicken breast cut into bite-sized pieces
3 carrots, sliced
2 medium zucchini or yellow squash, halved and sliced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp tarragon
4 kaiser rolls*

1. Place flour in a small bowl; slowly add milk, stirring with a whisk until well blended to form a slurry. Add chicken broth, stirring well.
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. Cover, reduce heat to low 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 the tops off of the rolls. Hollow out, leaving 1/2-inch shells. Spoon chicken mixture into each shell.

*You can also use regular French bread...just tear in into pieces and put in the bottom of a bowl and spoon chicken mixture on top of the bread*

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