CHICKEN-TARRAGON POT PIE

Steps:

• 3. Filling; melt 2 T butter in large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet. 4. Melt remaining 3 tablespoons butter in skillet over medium heat. Whisk in flour, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Season to taste with S&P. If sauce is too thick, whisk in remaining broth. 5. Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-ounce deep pie dish or other baking dish, mix gently, and taste for seasoning. 6. Flour a work surface. Remove dough from refrigerator, and cut in half. (Set aside half for another recipe.) Roll out remaining dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1½ inches overlap all around. 7. Whisk egg in a small bowl. Brush onto rim of dish. Roll dough onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Press overlap onto the rim and against the outside of the dish, sealing tightly. Poke tip of knife through crust to create 3 vent holes near the center. Place on cookie sheet, and place in oven. 8. Bake 20 minutes, then reduce temperature to 375 degrees. Bake 15 to 20 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.