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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 0106_msl_light03.jpg

Ingredients Ingredient Checklist 1 tablespoon unsalted butter, plus 1/4 cup melted butter 2 medium shallots, thinly sliced 1 garlic clove, minced Coarse salt and freshly ground pepper Poached Chicken for Chicken Potpie 1 1/2 cups reserved stock from Poached Chicken for Chicken Potpie 2 tablespoons all-purpose flour 4 medium carrots, cut on the diagonal into 1/4-inch-thick slices 3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus about 1/2 cup leaves for crust and sprigs for garnish 1/2 teaspoon finely chopped fresh tarragon 1/2 cup slightly thawed frozen peas 6 sheets phyllo dough, thawed if frozen Flaked sea salt, for sprinkling (optional)

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 0106_msl_light03.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

0106_msl_light03.jpg

0106_msl_light03.jpg

Ingredients

Ingredients

  • 1 tablespoon unsalted butter, plus 1/4 cup melted butter 2 medium shallots, thinly sliced 1 garlic clove, minced Coarse salt and freshly ground pepper Poached Chicken for Chicken Potpie 1 1/2 cups reserved stock from Poached Chicken for Chicken Potpie 2 tablespoons all-purpose flour 4 medium carrots, cut on the diagonal into 1/4-inch-thick slices 3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus about 1/2 cup leaves for crust and sprigs for garnish 1/2 teaspoon finely chopped fresh tarragon 1/2 cup slightly thawed frozen peas 6 sheets phyllo dough, thawed if frozen Flaked sea salt, for sprinkling (optional)

Directions

Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 cup stock. Whisk remaining 1/2 cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.

Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish.

Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley leaves. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired.

Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.

Reviews (7)

 Add Rating & Review     66 Ratings   5 star values:        16    4 star values:        13    3 star values:        17    2 star values:        17    1 star values:        3

Reviews (7)

Add Rating & Review     66 Ratings   5 star values:        16    4 star values:        13    3 star values:        17    2 star values:        17    1 star values:        3

Add Rating & Review

66 Ratings 5 star values: 16 4 star values: 13 3 star values: 17 2 star values: 17 1 star values: 3

66 Ratings 5 star values: 16 4 star values: 13 3 star values: 17 2 star values: 17 1 star values: 3

66 Ratings 5 star values: 16 4 star values: 13 3 star values: 17 2 star values: 17 1 star values: 3

  • 5 star values: 16 4 star values: 13 3 star values: 17 2 star values: 17 1 star values: 3

    Martha Stewart Member     Rating: Unrated       02/22/2008   Fantastic dish...the phyllo is a nice touch instead of "heavy" pie crust.  

Martha Stewart Member     Rating: Unrated       02/15/2008   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.  

Martha Stewart Member     Rating: Unrated       02/03/2008   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!  

Martha Stewart Member     Rating: Unrated       01/02/2008   In the Poached Chicken recipe link it calls for a whole chicken. "1 whole chicken (about 4 pounds), cut into 8 pieces"  

Martha Stewart Member     Rating: Unrated       12/29/2007   HOW MUCH CHICKEN ??? 3 TBS COARSELY CHOPPED FRESH ??  

Martha Stewart Member     Rating: Unrated       12/29/2007   oops sorry now i get it  

Martha Stewart Member     Rating: Unrated       12/29/2007   how much chicken??????????

    Martha Stewart Member

    Rating: Unrated 02/22/2008

Fantastic dish…the phyllo is a nice touch instead of “heavy” pie crust.

Rating: Unrated

Rating: Unrated 02/15/2008

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.

Rating: Unrated 02/03/2008

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!

Rating: Unrated 01/02/2008

In the Poached Chicken recipe link it calls for a whole chicken. “1 whole chicken (about 4 pounds), cut into 8 pieces”

Rating: Unrated 12/29/2007

HOW MUCH CHICKEN ??? 3 TBS COARSELY CHOPPED FRESH ??

oops sorry now i get it

how much chicken??????????

All Reviews for Healthy Chicken Potpie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Healthy Chicken Potpie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest