2 carrots, peeled, halved lengthwise and cut into 1 centimeter moons
2 ribs of celery, diced
1 head of broccoli cut into small florets
1 large Yukon gold potato, peeled and diced
4 boneless skinless chicken breasts, diced
2 cups chicken stock
1-1/2 cups milk
1/4 cup flour
1/8 teaspoon freshly grated nutmeg
2 tablespoons dried tarragon leaves
Salt and pepper to taste
1 sheet pre-rolled puffed pastry, thawed
1 tablespoon butter, melted, thawed
1 teaspoon dried tarragon leaves
Preheat oven to 400F.
Place a skillet over medium heat and add one tablespoon canola oil, onions, celery and carrots. Cook, stirring occasionally until vegetables are soft.
Remove the vegetables from the pan and add another tablespoon of canola oil followed by the chicken and cook until the chicken is browned. Add the cooked vegetables back in along with the broccoli, potatoes, and chicken stock and bring to a simmer. Cooked covered, stirring occasionally, for about eight minutes or until the potatoes are just tender.
In a small bowl whisk together the cold milk and flour then slowly stir it into the chicken and vegetables, bring back to a simmer until thickened, about three minutes. Remove from the heat and stir in the nutmeg and tarragon.
Pour the chicken pot pie filling into an 20 x 28 centimeter Pyrex baking dish. Top with the pre-rolled pastry and stretch to cover the entire filling. Brush with butter and sprinkle dried tarragon over the pastry.
Cook for 25 minutes or until the phyllo is golden brown. Let rest for ten minutes then serve.