My husband and I made this Martha Stewart Chicken Pot Pie on Saturday night. After a long day of spring cleaning it was wonderful to sit down and have a leisurely meal. After the Friday and Saturday morning storms we craved comfort food but with spring nearing, we wanted something lighter on the carbs and lower on the fat.
This recipe for chicken pot pie is pretty light since it doesn't call for cream, milk or cream of mushroom soup. The flour makes the sauce thicken up a bit but it never becomes a thick gravy. I like it because you can really taste the veggies and it's not too rich.
We followed the directions and poached a whole chicken, but it was too much work! (Admittedly we should have used a larger pot or a smaller chicken.) If you want to try the poaching method I'd chose just chicken thighs or chicken breasts, whichever you prefer. If you want to buy a rotisserie chicken at the grocery store, you'll definitely save time. I think a lemon-pepper chicken would be tasty.
Use a decent amount of pepper and I'd double the tarragon for more flavor. If you're a fan of rosemary, add a sprig when you add the stock to the onions and garlic. (Don't forget to remove the stem before you put the mixture in the casserole dish.)
The sea salt on the phyllo dough is a great addition, so don't skip it. If you've never used phyllo dough before, this is a nice recipe to try because you only use six sheets. Definitely a good introduction to working with these thin sheets that dry out quickly and are prone to breaking. Keep your unbuttered sheets moist by laying plastic wrap over the stack of sheets and then a damp towel on top of that.