Any-Occasion Chicken Pot Pie

3 cups unpeeled red potatoes, cut into 1/4" cubes
2 cups fresh broccoli florets
1 cup thinly sliced fresh carrots
1/2 cup butter
1 large onion, chopped
1 cup sliced fresh baby portabella mushrooms
1/2 cup all-purpose flour
1 1/2 tsps. dried tarragon leaves
1/2 tsp. salt
1/4 tsp. pepper
2 (14.5 oz) cans chicken broth
1 cup heavy whipping cream
3 cups chopped cooked chicken
Flaky Pastry Crust
1 large egg, lightly beaten

Lightly grease a 3.5 quart baking dish.

In a large saucepan, combine potatoes and enough water to cover. bring to boil over medium-high heat; boil 5 minutes. Add broccoli and carrots; return to a boil, and cook 3 minutes; drain well and set aside.

In a large saucepan, melt butter over medium heat. Add onion and mushrooms, and cook 5 minutes, or until tender, stirring occasionally. Stir in flour, tarragon, salt and pepper, and cook 3 minutes, stirring constantly. Stir in chicken broth and cream, and cook 6-8 minutes, or until thickened. Stir in chicken and vegetables, and cook 15-20 minutes, or until thickened and bubbly. Pour into prepared baking dish.

Preheat oven to 400F.

On a lightly floured surface, roll Flaky Pastry Crust to 1/8" thickness; cut into 1/2" strips. Arrange crust in lattice design over filling; trim strips even with edges of dish. Brush crust with lightly beaten egg. Bake 25-30 minutes, or until crust is lightly browned.

Makes 10-12 servings.

Source: Cooking with Paula Deen Magazine, p. 35.