1/2 cup shortening (I used 1/4 cup butter and 1/4 cup lard)
1 tsp salt
6 Tbsp cold water
1 carrot, peeled and diced
2 medium potatoes, peeled and diced
1 celery stick, diced
1 small garlic clove, finely minced
1/2 cup finely diced onion
1/2 cup frozen peas
1/4 cup butter
1/4 cup flour
1 can low sodium chicken broth
1 tsp salt
1/2 tsp pepper
1/2 tsp dried tarragon
Place the flour, cheeses, shortening and salt into a medium bowl and with your fingertips rub in the shortening until the mixture resembles a coarse meal. Add water and mix with a fork just until the mixture comes together. Form into a ball, wrap in plastic wrap and allow to rest in refrigerator for 30 minutes before rolling out.
Microwave all of the vegetables together for about 5-6 minutes until they are just tender. Set aside.
Melt butter in medium sauce pan. Stir in flour, salt, pepper and tarragon and cook for 2 minutes over medium heat. Whisk in chicken broth and let cook, stirring frequently until mixture thickens and comes to a full boil. Add vegetables and cooked chicken.