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1
Make the pate brisee and chill while preparing the filling.
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2
Preheat oven to 350 degrees.
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3
Place the chicken breasts in a single layer in baking pan.
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4
Pour the cream over and bake for 20 to 25 min.
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5
Remove the chicken from the cream; reserve the cream and cooking juices.
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6
Let the chicken cold and cut into 1 inch pcs.
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7
Blanch the carrots in boiling salted water for 3 min.
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8
Add in the zucchini and cook for 1 minute more.
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9
Drain and cold under cool running water.
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10
drain thoroughly.
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11
Heat the butter in a large sauce pan over medium heat.
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12
Add in the onions and saute/fry' till translucent/soft, about 5 min.
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13
Add in the flour and cook, stirring constantly, for 5 min.
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14
Don't let the flour brown.
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15
Add in the broth and cook, stirring constantly, till thickened.
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16
Stir in the reserved cream and cooking juices and the Cognac.
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17
Cook over low heat till thick, about 5 min.
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18
Stir in the tarragon, salt and pepper and simmer for 1 minute.
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19
Add in the chicken and vegetables and mix gently into the cream sauce.
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20
Remove from the heat.
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21
Preheat oven to 425 degrees.
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22
Mix the egg and water in a small bowl.
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23
Pour the chicken filling into a deep 2 qt casserole or possibly souffle dish.
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24
Roll out the pastry and place on the dish.
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25
Trim the pastry, leaving a 1 inch border.
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26
Brush the edge of the dish with egg wash and press the overhanging dough onto the dish.
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27
Crimp the pastry decoratively and brush the top with egg wash. Cut a steam vent in the center.
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28
Place the dish on a baking sheet and bake on the middle rack till the crust is golden brown, 20 to 25 min.
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29
Serve immediately.
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30
(Serve with a crisp green leaf lettuce salad topped with red peppers and Monterey Jack cheese.
