Dinner

Tarragon Chicken-in-a-Pot Pies is for Dinner.

Tarragon Chicken-in-a-Pot Pies takes several minutes to prepare.

Tarragon Chicken-in-a-Pot Pies takes several minutes to cook.

Tarragon Chicken-in-a-Pot Pies makes 4 servings.

The ingredients for Tarragon Chicken-in-a-Pot Pies are:

2 Tbsp all-purpose flour
1 C 2% milk
1/2 C low-sodium broth
1/2 C dry white wine
1 Tbsp olive oil
2/3 C chopped sweet onion
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 C sliced carrot
1 C sliced zucchini
1/2 tsp salt
1/2 tsp dried tarragon
1/2 tsp black pepper
4 (4.5 oz) country or peasant rolls

Here is how you make Tarragon Chicken-in-a-Pot Pies:

1. Place flour in a small bowl; slowly add milk, stirring with 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. Saute 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 bottom of rolls, leaving 1/4 inch thick shells; reserve torn bread and bread tops for another use. Spoon 1 1/4 C chicken mixture into each bread shell. Number of Servings: 4Recipe submitted by SparkPeople user THEMIS27.

The nutritional information for Tarragon Chicken-in-a-Pot Pies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 253.4

• Total Fat: 6.2 g
• Cholesterol: 70.6 mg
• Sodium: 182.0 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 2.2 g
• Protein: 29.6 g