New This Month

Healthy Chicken Potpie


Replacing the usual puff pastry or piecrust with delicate sheets of phyllo plays up the delicious filling underneath in this lightened up chicken pot pie. A sprinkle of lively tarragon, a handful of aromatic parsley, and sauteed garlic and shallots give depth to this wintertime favorite.

  • Servings: 6

Source: Martha Stewart Living, January 2006


  • 1 tablespoon unsalted butter, plus 1/4 cup melted butter
  • 2 medium shallots, thinly sliced
  • 1 garlic clove, minced
  • Coarse salt and freshly ground pepper
  • Poached Chicken for Chicken Potpie
  • 1 1/2 cups reserved stock from Poached Chicken for Chicken Potpie
  • 2 tablespoons all-purpose flour
  • 4 medium carrots, cut on the diagonal into 1/4-inch-thick slices
  • 3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus about 1/2 cup leaves for crust and sprigs for garnish
  • 1/2 teaspoon finely chopped fresh tarragon
  • 1/2 cup slightly thawed frozen peas
  • 6 sheets phyllo dough, thawed if frozen
  • Flaked sea salt, for sprinkling (optional)


  1. Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 cup stock. Whisk remaining 1/2 cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.

  2. Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8 1/2-by-12-inch) baking dish.

  3. Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley leaves. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape crust over cooled filling; tuck in edges. Cut four 4-inch slits in crust for vents. Sprinkle with sea salt, if desired.

  4. Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.

Reviews Add a comment

  • jneub
    22 FEB, 2008
    Fantastic dish...the phyllo is a nice touch instead of "heavy" pie crust.
  • chateauerman
    15 FEB, 2008
    My family loves this dish. it's easy to make, freezes well, and you can modify the recipe to suit your tastes. I've tried with phyllo as well as homemade crust. My one son doesn't like crust at all so his gets mashed potatoes on top.
  • Hansohnj
    3 FEB, 2008
    This is great. My chicken breast was already skinned so we seasoned it and roasted it in a cast iron pan covered with parchment for 30 minutes, then shredded when cool enough to handle easily; then used commercial stock. Instead of using butter, brushed the phyllo with extra virgin olive oil. Leftovers the next day warmed up easily and still yummy!
  • ELinteria
    2 JAN, 2008
    In the Poached Chicken recipe link it calls for a whole chicken. "1 whole chicken (about 4 pounds), cut into 8 pieces"
  • OhioPat
    29 DEC, 2007
  • crissy
    29 DEC, 2007
    oops sorry now i get it
  • crissy
    29 DEC, 2007
    how much chicken??????????