Instructions: Place onions and 1 can chicken broth in large pot. Over medium heat, bring to slow boil and cook 10 minutes. Add carrots and broccoli, cook for 20 minutes. Stir in mushrooms, remove from heat and let stand until needed.

In heavy saucepan, melt butter over low heat. Stir in flour and cook for 1 minute (do not brown). Add remaining can of chicken broth, tarragon, and sherry. Cook over medium heat, stirring until mixture thickens, 7 to 10 minutes. Add cream, salt, and pepper, blend well. Set aside.

Drain cooked vegetables and place in greased 1 1/2 quart casserole. Add chicken cubes and sauce; mix thoroughly. Cook mixture covered, in 350 degree oven for 40 minutes. Remove casserole from oven and spoon mixture into and around pastry shells.

This recipe yields 8 servings.

Comments: Great for an elegant luncheon. Recipe doubles, triples, and freezes well.

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