Chicken Pot Pie

By Sunset
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1/2 pound red thin-skinned potatoes (1 1/2 in. wide)

1/2 pound carrots

1/2 pound green beans

3 cups fat-skimmed chicken broth

1 tablespoon dried herbes de Provence or 1 1/2 teaspoons each dried thyme and crumbled dried rosemary

3 1/2 tablespoons cornstarch

1/2 cup whipping cream or fat-skimmed chicken broth

3 cups bite-size pieces skinned cooked chicken

Salt and pepper

1 package (10 oz.) frozen puff pastry shells, thawed

1 tablespoon beaten egg

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