Chicken Pot Pie

1 sheet Pepperidge Farm Puff Pastry (Thawed)
4 whole boneless, skinless chicken breasts (About 2 pounds)
1 cup heavy cream
2-4 carrots, peeled and cut into 1/2-inch pieces
2 zucchini, unpeeled, cut into 1/2-inch pieces
5 Tbs butter
2 small yellow onions, coarsely chopped
5 Tbs all purpose flour
1 cup canned chicken broth
1/4 cup dry white wine
1Tbs dried tarragon
1 1/2 tsp salt (less)
1/2 tsp freshly ground black pepper
1 egg
1 Tbs water

1. Preheat oven to 350°
2. Place chicken breasts in a single layer in a baking pan. Pour the cream over and bake 20-25 minutes. Remove the chicken form the cream; reserve the cream and cooking juices. Let the chicken cool and cut into 1-inch pieces.
3. Heat oven to 425°
4. Blanch the carrots in boiling salted water for 3 minutes. Add the zucchini and cook 1 minute more. Drain thoroughly.
5. Melt the butter in a large sauce pan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the flour and cook, stirring constantly for 5 minutes. Do not let the flour brown.
6. Add the broth and cook, stirring constantly, until thickened. Stir in the reserved cream and cooking juices and the wine. Cook over low heat until thick, about 5 minutes.
7. Stir in the tarragon, salt and pepper and simmer 1 minute. Add the chicken and vegetables and mix gently into the cream sauce. Remove from heat.
8. Mix the egg and water in a small bowl. Pour the chicken filling into a deep 2-quart casserole or soufflé dish. Roll out the puff pastry and place on dish. Trim the pastry leaving a 1-inch border. Brush the edge of the dish with the egg wash and press the overhanging pastry onto the dish. Crimp the pastry decoratively and brush the top with egg wash. Cut a steam vent in the center.
9. Place the dish on a baking sheet and bake on middle rack until the crust is golden about 20-25 minutes. Serve immediately.

6 (generous) portions.