4 whole boneless chicken breasts
1 c. heavy cream
4 carrots, peeled and cut into 1/2 inch pieces
5 tbsp. butter
2 sm. yellow onions, coarsely chopped
5 tbsp. flour
1 c. chicken broth
1/2 c. chicken broth
1/2 c. white wine
1 tbsp. dried tarragon
1 1/2 tsp. salt
1 egg
1 tbsp. water

Preheat oven to 350 degrees. Place chicken in a single layer in a baking pan. Pour cream over and bake for 20 minutes. Remove chicken from cream, reserve cream and juices. Let cool and cut chicken into 1 inch pieces.

Blanch carrots in boiling, salted water for 30 minutes. Add zucchini and cook 1 minute more. Drain and cool under cold running water. Drain thoroughly.

Melt butter and saute onions for 5 minutes. Add flour and cook, stirring constantly for 5 minutes. DO NOT LET FLOUR BROWN.

Add the broth and cook, stirring until thickened. Stir in cream and cooking juices and wine. Cook over low heat until thick, about 5 minutes.

Stir in tarragon, salt and pepper. Simmer 1 minute. Add chicken and vegetables gently into cream sauce. Remove from heat. Heat oven to 425 degrees. Mix egg and water in a bowl.

Pour chicken filling into a deep 2 quart casserole or souffle dish. Roll out pastry or store bought pie crust and place on dish. Trim pastry, leaving 1 inch border. Brush edge of dish with egg wash and press overhanging dough onto the dish. Crimp and brush with egg wash. Cut steam vent into dough. Place on baking sheet and bake until crust is golden, 20 to 25 minutes.