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Tarragon Chicken-in-a-Pot Pies

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Number of Servings: 4

INGREDIENTS
2 TBSP 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 TBSP olive oil
2/3 cup chopped sweet onion
1lb skinless boneless chicken breast cut into bite-sized pieces
1 cup sliced carrot
1 cup (1/8 inch thick) slices zucchini
1/2 tsp salt
1/2 tsp dried tarragon
1/2 tsp black pepper
4 4.5oz country or peasant rolls

DIRECTIONS
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. 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. 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.