Chicken and Mushroom Pot Pie
with Herb Phyllo Crust
7 TB margarine or butter
2 pounds 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, chopped
1 package (8 ounces) whole white mushrooms,
each cut into quarters (or into eighths if large)
1 package (4 ounces) sliced mixed wild mushrooms
1/4 cup dry white wine
1 package (10 ounces) frozen peas
1 tsp Signature Spices Classic Herb Blend
1/4 cup all-purpose flour
1 can (14 to 14 1/2 ounces) chicken broth (1 3/4 cups)
1 cup whole milk
1/4 tsp ground black pepper
In nonstick 12-inch skillet, melt 1 TB margarine over medium-high heat. Add chicken; sprinkle
with 1/4 tsp 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 TBs 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 Classic Herb Blend; cook just until peas are heated through. Transfer mixture
to bowl with breasts; keep warm.
In same skillet, melt remaining 3 TBs 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.
