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Healthy Chicken Potpie

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Replacing the usual puff pastry or piecrust with delicate sheets of phyllo plays up the delicious filling underneath in this lightened up chicken pot pie. A sprinkle of lively tarragon, a handful of aromatic parsley, and sauteed garlic and shallots give depth to this wintertime favorite.

Source: Martha Stewart Living, January 2006
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Ingredients

Directions

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67
  • jneub
    22 FEB, 2008
    Fantastic dish...the phyllo is a nice touch instead of "heavy" pie crust.
    Reply
  • chateauerman
    15 FEB, 2008
    My family loves this dish. it's easy to make, freezes well, and you can modify the recipe to suit your tastes. I've tried with phyllo as well as homemade crust. My one son doesn't like crust at all so his gets mashed potatoes on top.
    Reply
  • Hansohnj
    3 FEB, 2008
    This is great. My chicken breast was already skinned so we seasoned it and roasted it in a cast iron pan covered with parchment for 30 minutes, then shredded when cool enough to handle easily; then used commercial stock. Instead of using butter, brushed the phyllo with extra virgin olive oil. Leftovers the next day warmed up easily and still yummy!
    Reply
  • ELinteria
    2 JAN, 2008
    In the Poached Chicken recipe link it calls for a whole chicken. "1 whole chicken (about 4 pounds), cut into 8 pieces"
    Reply
  • OhioPat
    29 DEC, 2007
    HOW MUCH CHICKEN ??? 3 TBS COARSELY CHOPPED FRESH ??
    Reply
  • crissy
    29 DEC, 2007
    oops sorry now i get it
    Reply
  • crissy
    29 DEC, 2007
    how much chicken??????????
    Reply

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