Chicken Pot Pie

Ellen Hess, The Gardening Gourmet, NC

Serves 3-4

Pillsbury pie crust

4 chicken breasts

1 cup milk or cream

4 carrots in 1/2 – inch pieces

2 small onions, chopped

5 tablespoons butter

5 tablespoons flour

1 cup chicken broth

¼ cup white wine

1 can new potatoes

1 ½ teaspoon salt

1 teaspoon tarragon

Preheat oven to 350 degrees F.

Pour milk or cream over chicken and bake 20-25 minutes. Reserve cream and juices and cut chicken into 1-inch pieces.

Cook carrots. Sauté onion in butter for 5 minutes. Add flour and cook 5 minutes, stirring constantly. Add broth and cook until thickened.

Add cream with chicken, juices, wine, carrots, potatoes, salt and tarragon.

(Add additional milk or broth if filling appears too thick.)

Pour filling into 2-quart greased casserole. Place pie crust on top, trim and vent.

Bake at 425 degrees F for 20-25 minutes.