Using cookie cutters, cut out pastry into shapes; brush lightly with evaporated milk and place on foil-lined baking sheet. Bake in oven for 15 minutes or until browned.
Filling
In a heavy saucepan, melt butter over medium-high heat; cook mixed vegetables, stirring often, for 2 to 3 minutes or until softened. Add broth.
In a small bowl, gradually stir 1 cup evaporated milk into flour until smooth; stir into broth.
Add chicken, rosemary, chicken bouillon mix and tarragon; cook, stirring, over medium heat until just boiling and thickened.
Add salt and pepper to taste.
To serve
Spoon into serving bowls; top each with baked pastry cutouts.