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servings:

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.

• 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)

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