Spring Vegetable Chicken Potpie
Ingredients
- 4 bone-in chicken breasts
- 8 c. low-sodium chicken broth
- 3 tbsp. olive oil
- 4 leeks (white and light green parts)
- 4 medium carrots
- Kosher salt and pepper
- ¼ c. all-purpose flour
- ½ c. dry white wine
- 1½ c. frozen peas
- 1 c. fresh flat-leaf parsley
- 1 tbsp. chopped fresh tarragon
- 1 sheet frozen puff pastry
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