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Preheat oven to 400 degrees.
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Saute carrots, celery, onion and tarragon together in a large stockpot for about about 3-4 minutes. Remove from heat add chopped broccoli, place lid on pan and let sit for 5 minutes.
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In another pan, over medium heat melt 6 tablespoons butter and add 1/2 cup sifted flour.
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Whisk until smooth.
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Add 1 teaspoon salt and pepper each and 2 teaspoons chicken stock concentrate.
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Whisk until smooth. Slowly pour 1 1/2 cups water or milk into pan whisking until smooth and bubbly. If the mixture gets too thick, add a little more milk or water. The mixture should be the consistency of gravy.
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Pour this mixture over the cooked vegetables.
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If you are using the soup method, add the soup and can of milk directly to the vegetable mixture after the vegetables are finished sitting for 5 minutes covered.
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Mix until the soup and milk are blended into the vegetables.
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Do not add salt to this mixture until you taste, the soup usually has enough salt included.
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Add cooked, chopped chicken to the vegetable/gravy mixture.
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Place ramekins on a cookie sheet.
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Fill greased ramekins (about 8) or a 9x13 pan with vegetable, chicken and gravy mixture.
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Top each with a biscuit.
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Bake for about 12-15 minutes at 400 degrees or until mixture is bubbly and biscuits are golden.