Quick Chicken Potpie

• 3 tablespoons vegetable oil, divided
• 1 cup chopped carrot
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup frozen peas
• 1/4 cup flour
• 3 cups milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 cups cubed or shredded cooked chicken
• 2 teaspoons chopped fresh tarragon leaves
• 4 cups cubed sourdough bread
• 3 tablespoons melted butter
• 4 ounces shredded emmenthal cheese

1. Preheat oven to 375u0b0. Heat 2 tbsp. oil in a 4-qt. pot over medium heat. Add carrot, onion, and celery and cook, stirring often, until softened, about 5 minutes. Transfer mixture to a bowl and add peas; set aside.
2. Add remaining 1 tbsp. oil to pot. Add flour and whisk until dry and crumbly, about 30 seconds. Pour in milk 1/4 cup at a time, whisking well after each addition until smooth and creamy (mixture will be paste-like at first). Add reserved vegetables, salt, pepper, and chicken to milk mixture, stirring gently to combine. Spoon mixture into a large gratin dish (about 2 1/2 qts.) or ovenproof frying pan. Sprinkle with tarragon.
3. Mix bread and butter together in a large bowl, tossing well to coat. Top chicken mixture with bread. Sprinkle with cheese. Bake until browned and starting to bubble around the sides, 20 to 25 minutes.
4. Note: Nutritional analysis is per 1 1/2-cup serving.

vegetable oil, carrot, onion, celery, frozen peas, flour, milk, kosher salt, pepper, chicken, tarragon, bread, butter, emmenthal cheese

Taken from www.myrecipes.com/recipe/quick-chicken-potpie (may not work)