INGREDIENTS
1
Chicken
1 1/2 cups
Reserved stock from poached chicken
4
Carrots, medium
3
Celery stalks, medium
3 tbsp
Flat-leaf parsley, fresh
1
Garlic clove
1/2 cup
Peas, frozen
2
Shallots, medium
1/2 tsp
Tarragon, fresh
2 tbsp
All-purpose flour
6
sheets Phyllo dough
1
Salt and freshly ground pepper, Coarse
1
Sea salt, Flaked
1 tbsp
Butter, unsalted