HEALTHY CHICKEN POTPIE
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- 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.
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Bongiwe Kupula
[email protected]Overall, I thought this chicken potpie recipe was pretty good. It was easy to make and the results were tasty. I would definitely recommend it to others.
Iklaas Ramjauny
[email protected]The chicken potpie was good, but I think I would have liked it better if I had used a different type of crust. The one I used was a bit too thick and heavy.
Mohan Lama
[email protected]The chicken potpie was a bit too dry for my taste. I think I would have liked it better if I had added some more liquid to the filling.
Fanose Mekonnen Yilma
[email protected]This chicken potpie was a bit too bland for my taste. I think I would have liked it better if I had added some more herbs and spices.
MR SHADU
[email protected]I'm not a huge fan of chicken potpie, but this recipe changed my mind. The filling was rich and flavorful, and the crust was perfectly flaky. I'll definitely be making this again.
Troy Adams
[email protected]This is the best chicken potpie I've ever had! The crust was so flaky and the filling was creamy and flavorful. I will definitely be making this again.
Mokgadi Mamabolo
[email protected]I've tried many chicken potpie recipes over the years, but this one is definitely my favorite. It's the perfect comfort food for a cold winter day.
Sima Saha
[email protected]The chicken potpie was easy to make and turned out great! The crust was golden brown and the filling was creamy and flavorful.
Diss Account
[email protected]I made this chicken potpie for a potluck and it was a huge success! Everyone raved about how delicious it was.
koster jibon
[email protected]This chicken potpie was a hit with my family! The flaky crust and creamy filling were perfect. I especially loved the addition of fresh herbs, which gave the dish a really nice flavor.