Chicken and Mushroom Pot Pie with Herb Phyllo Crust

In nonstick 12-inch skillet, melt 1 tablespoon margarine over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt. Cook 5 minutes. Reduce heat to medium; turn breasts over and cook 5 to 7 minutes longer or until juices run clear when thickest part of breast is pierced with knife. Transfer to cutting board. Preheat oven to 375 ° F. Meanwhile, in small microwave-safe bowl, heat 3 tablespoons margarine in microwave oven on High 30 seconds or until melted, stirring once. Remove phyllo from package; keep covered with plastic wrap to prevent it from drying out. Place 1 phyllo sheet on large cookie sheet; lightly brush with some melted margarine. Repeat layering with 6 phyllo sheets and some margarine. Arrange parsley leaves on top of phyllo. Top with remaining phyllo sheet and margarine. Cut phyllo stack lengthwise in half, then crosswise into 8 equal rectangles. Bake 10 to 12 minutes or until deep golden. Transfer on cookie sheet to wire rack; set aside. Cut breasts into 3/4-inch chunks. Transfer with any juices to large bowl; keep warm. In drippings in same skillet, cook onion 5 minutes over medium heat, stirring frequently. Add all mushrooms and cook 5 minutes or until tender. Add wine; heat to boiling. Boil 1 minute. Stir in frozen peas and tarragon; cook just until peas are heated through. Transfer mixture to bowl with breasts; keep warm. In same skillet, melt remaining 3 tablespoons margarine over medium-high heat. With wire whisk, stir in flour and cook 2 minutes, stirring frequently. Gradually whisk in broth and milk; heat to boiling. Boil 1 minute or until mixture thickens. Stir in pepper and remaining salt. Stir sauce into mixture in bowl. Spoon mixture into 8 shallow soup bowls; with wide metal spatula, top each with a phyllo rectangle.