Cut chicken into bite sized pieces and boil until done. Remove and reserve the liquid
Boil the potatoes in the left over chicken cooking broth until lightly softened but not too soft as they will mash up when baking.
Next boil the carrots until soft in the same liquid. It will turn orange!
Saute onion and celery in 2 tbls butter.
Make a roux by blending 2 1/2 tbsp butter and3 1/2 tbsp flour throughly in a medium heated skillet. It should not brown at all.
Heat milk then slowly add the hot milk and continue blending. with a whisk The hot milk aids in the blending the sauce without lumps. Stir in tarragon, white pepper. Add salt to taste.
Add vegetables to the sauce.
Adjust sauce thickness by stirring in milk or chicken liquid. slowly
To make more thick, add a mixture of flour and sauce that has been mixed throughly into a thick mixture and slowly add while stirring into the pie filling mix a little at a time. The sauce will thicken more as it simmers on low.
Cook at low heat for about 10 minutes, stirring often from the bottom up.
Add extra liquid as needed while stirring if the sauce is too thick.
LIine the baking dish WITH pie crust in casserole dish pushing up the sides to drape off the edge
Fill with chicken pot pie mixture. Cover with pie crust and pinch the top and bottom crust together. Cut a few small slits into top crust. Brush beaten egg wihite over theta.
Bake at 350 degrees for 45 minutes or until crust is golden brown.
* for cupcakes, spray pan fist then press squares of dough into each cup.
*for cupcakes, cook at 350 for 20 -25 minutes.
Cupcake yield is 18
