Tarragon Chicken-in-a-Pot Pies

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Nutritional Info
  • 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

View full nutritional breakdown of Tarragon Chicken-in-a-Pot Pies calories by ingredient
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The Roll is not included in the calorie calculation. The Roll is not included in the calorie calculation.
Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user THEMIS27.

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