Spring Vegetable Chicken Potpie

(From Kari - serves 6) 1 rotisserie chicken, shredded 2 1/2 cups chicken broth olive oil 4 leeks (white and light green parts only), sliced into half-moons 4 medium carrots, cut up salt and pepper 1/4 cup flour 1/2 cup dry white wine 1 1/2 cup frozen peas 1 cup fresh parsley, chopped 1 Tbsp chopped fresh tarragon 1 sheet frozen puff pastry, thawed 1.  Heat oven to 375.  Heat oil in large pot over medium heat.  Add leeks, carrots, and 1/2 tsp salt and cook, stirring often, about 8-10 minutes. 2.  Stir in flour and cook 1 min.  Gradually stir in wine and broth; bring to a boil.  Add peas, parsley, tarragon, chicken, 1/2 tsp salt and 1/4 tsp pepper. 3.  Transfer to 2 qt. baking dish.  Place puff pastry over top of mixture, letting excess hang over.  Cut vents in top.  Place dish on a rimmed baking sheet and bake till top is golden brown and crisp, about 35-40 minutes. Note: To reheat later, 350 for 15-20 minutes.