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1
Preheat the oven to 425F.
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2
Melt 1 tablespoon butter in a medium saucepan over medium heat.
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3
Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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4
Cook, stirring occasionally, until shallots are translucent, about 3 minutes.
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5
Stir in 1 cup stock.
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6
Whisk remaining 1/2 cup stock into the flour in a small bowl.
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7
Whisk into shallot mixture.
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8
Bring to a boil, whisking constantly.
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9
Reduce to a simmer.
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10
Cook 5 minutes, whisking occasionally.
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11
Add carrots and celery.
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12
Bring to a boil.
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13
Stir in chicken.
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14
Return to a boil.
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15
Remove from heat.
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16
Stir in chopped parsley and tarragon.
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17
Let cool.
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18
Stir in peas.
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19
Transfer to a 2-quart (8 1/2 x 12-inch) baking dish.
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20
Brush 1 sheet of phyllo with melted butter.
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21
Sprinkle with parsley.
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22
Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer.
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23
(Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
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24
Drape the crust over the cooled filling; tuck in the edges.
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25
Cut four 4-inch slits in the crust for vents.
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26
Sprinkle with sea salt, if desired.
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27
Bake until crust is golden brown and juices are bubbling, about 30 minutes.
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28
Remove from oven, and recut vents.
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29
Serve immediately in shallow bowls.
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30
Place chicken in a large stockpot.
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31
Add remaining ingredients and enough water to cover chicken.
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32
Bring to a boil over high heat.
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33
Skim off any foam and discard.
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34
Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.
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35
Transfer chicken to a plate, and let cool slightly.
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36
Pour stock through a fine sieve into a bowl; discard solids.
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37
Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use.
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38
Remove meat from skin and bones, and tear into bite-size pieces.
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39
(You should have about 4 cups.)
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40
Refrigerate, covered, until ready to use, up to 2 days.
