Chicken Pot Pie
| Yield: | 1 Servings |
| Categories: |
| 2 | qt | Chicken broth |
| 2 | lb | Boneless; skinless chicken breasts |
| 1 | md | Zucchini; halved lengthwise and cut into 1/4-inch thick pieces |
| 2 | md | Carrots; cut into 1/4-inch slices |
| 1/2 | c | Fresh peas |
| 1/4 | lb | Mushrooms; quartered |
| 1 | Onion; chopped | |
| 6 | tb | Unsalted butter |
| 6 | tb | Flour |
| 1 | tb | Freshly chopped thyme |
| 1 | tb | Freshly chopped tarragon |
| 1/4 | ts | Freshly grated nutmeg |
| 1 | Sheet puff pastry | |
| 1 | Egg; beaten slightly for glaze |
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