my article is about make a tarragon, chicken and leek pot pie. step 1) heat the oven at 350 degrees i an a deep skillet; melt butter over medium heat. Add leeks; saute 2 minutes. Cover, reduce heat and simmer 2 minutes, until very tender. 2) add frozen vegetables and chicken to skillet; increase heat to high. sprinkle flour over the ingredients and cook 2 min., stirring constantly to coat chicken and vegetables. slowly stir in stock or broth. 3) bring to a boil, then stir in cream, tarragon, parsley and salt and pepper. reduce heat and simmer until thickened, about 1 minute. spoon into 9-inch deep-dish pie pan. top with pie crust; press edges onto rim of pan with a fork. brush top of piecrust with egg, and use a sharp knife to cut 4 slits into top.4) place on a baking sheet and cook until pastry is golden, about 30minutes. spoon into deep bowls and serve immediately