Yummy Tuesday

This recipe was given to me a few weeks ago and I tried it right away, it's so delicious, I apologize I have not shared it sooner.

Tarragon Chicken-In-A-Pot Pie Total Time 36 minutes
4 Tbsp wheat flour
2 cups 1% low-fat milk
1 cup fat free, less sodium chicken broth
1 cup dry white wine (I omitted this ingredient just b/c I didn't have it & it was still yummy)
1Tbsp olive oil
2/3 cup chopped sweet onion
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 cup sliced carrot
1 cup diced zucchini
1/2 tsp salt
1/2 tsp dried tarragon
1/2 tsp black pepper
4 (4.5 oz) country or peasant rolls

1. Place flour in a small bowl, slowly add milk, stirring with a whisk to form a slurry. Add broth and white wine (if using).
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 (through pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture, bring to boil. Cover, reduce heat, and simmer 10 minutes or until thick, stirring occasionally.
3. Cut rolls horizontally 1 inch from tops. Hollow out bottoms of rolls, leaving 1/4 inch thick shells. Spoon 1 1/4 cups chicken mixture into each bread shell. Yield 4 servings.