Lunch: Chicken and Mushroom Pot Pie with Herb Phyllo Crust

Ingredients

7 tbsp. margarine or butter
2 lb. skinless, boneless chicken-breast halves
3/4 tsp. salt
8 sheets (about 16" by 12" each) fresh or frozen (thawed) phyllo
parsley leaves
1 medium onion
1 package whole white mushrooms, each cut into quarters (or into eighths if large)
1 package sliced mixed wild mushrooms
1/4 c. dry white wine
1 package frozen peas
1 tbsp. chopped fresh tarragon leaves
1/4 c. all-purpose flour
1 can chicken broth (1 3/4 cups)
1 c. whole milk
1/4 tsp. ground black pepper

Instructions

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.

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