Ingredients

serves 6

　　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

　　1 1/2 cups reserved stock from Poached Chicken (recipe follows)

　　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

　　Poached Chicken (recipe follows)

　　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)

　　

Poached Chicken

1 whole chicken (about 4 pounds), cut into 8 pieces

　　2 celery stalks, cut into 4-inch pieces

　　2 medium carrots, peeled and cut into 4-inch pieces

　　1 medium onion, quartered

　　6 sprigs fresh flat-leaf parsley

　　3 sprigs fresh thyme

　　1/4 teaspoon whole black peppercorns

　　2 cans (14 ounces each) low-sodium store-bought chicken broth

　　1 teaspoon coarse salt

　　(makes enough for 1 potpie)

　　

Step 1

Preheat the oven to 425°F. Melt 1 tablespoon 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.

　　

Step 2

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 × 12-inch) baking dish.

　　

Step 3

Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley. 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 the crust over the cooled filling; tuck in the edges. Cut four 4-inch slits in the crust for vents. Sprinkle with sea salt, if desired.

　　

Step 4

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

　　

Poached Chicken

Step 5

Place chicken in a large stockpot. Add remaining ingredients and enough water to cover chicken. Bring to a boil over high heat. Skim off any foam and discard. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.

　　

Step 6

Transfer chicken to a plate, and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use. Remove meat from skin and bones, and tear into bite-size pieces. (You should have about 4 cups.) Refrigerate, covered, until ready to use, up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.