Pate Brisee (recipe follows)
4 whole boneless skinless chicken breasts (2 lb.)
1 c. heavy or whipping cream
4 carrots, peeled and cut into 1/2 in. pieces
2 zucchini, unpeeled, cut into 1/2 in. pieces
5 tbsp. unsalted butter
2 sm. yellow onions, coarsely chopped
5 tbsp. all purpose flour
1 c. canned chicken broth
1/4 c. Cognac or dry white wine
1 tbsp. dried tarragon
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 egg
1 tbsp. water

Make the pate brisee and refrigerate while preparing the filling. Preheat oven to 350 degrees. Place the chicken breasts in a single layer in baking pan. Pour the cream over and bake for 20 to 25 minutes. Remove the chicken from the cream; reserve the cream and cooking juices. Let the chicken cool and cut into 1 inch pieces. Blanch the carrots in boiling salted water for 3 minutes. Add the zucchini and cook for 1 minute more. Drain and cool under cold running water. drain thoroughly.

Melt the butter in a large sauce pan over medium heat. Add the onions and saute' until translucent, about 5 minutes. Add the flour and cook, stirring constantly, for 5 minutes. Do not let the flour brown. Add the broth and cook, stirring constantly, until thickened. Stir in the reserved cream and cooking juices and the Cognac. Cook over low heat until thick, about 5 minutes.

Stir in the tarragon, salt and pepper and simmer for 1 minute. Add the chicken and vegetables and mix gently into the cream sauce. Remove from the heat. Preheat oven to 425 degrees. Mix the egg and water in a small bowl. Pour the chicken filling into a deep 2 quart casserole or souffle dish. Roll out the pastry and place on the dish. Trim the pastry, leaving a 1 inch border. Brush the edge of the dish with egg wash and press the overhanging dough onto the dish. Crimp the pastry decoratively and brush the top with egg wash. Cut a steam vent in the center.

Place the dish on a baking sheet and bake on the middle rack until the crust is golden, 20 to 25 minutes. Serve immediately. (Serve with a crisp green leaf lettuce salad topped with red peppers and Monterey Jack cheese.