Chicken Potpie with Phyllo Clusters

Prep Time:
30 mins
Total Time:
3 hrs
6 Serves

Give chicken potpie the spring treatment. This light, bright recipe is like shedding winter layers. The fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls. When baked, they become an extra-crunchy topping for the tarragon-scented filling of shredded chicken, artichokes, and leeks.


  • 2 ½ pounds chicken pieces (2 whole legs and 1 whole bone-in breast)

  • 2 cups low-sodium chicken broth

  • Kosher salt (we use Diamond Crystal) and freshly ground black pepper

  • 5 tablespoons unsalted butter

  • 2 leeks, white and light-green parts only, sliced and well washed (1 ½ cups)

  • 2 carrots, cut into a ½-inch dice (1 cup)

  • 2 celery stalks, sliced (¾ cup)

  • 1 medium Yukon Gold or white potato, peeled and cut into ½-inch pieces (1 ¼ cups)

  • ½ cup dry vermouth or dry white wine

  • 7 tablespoons all-purpose flour

  • 1 cup fresh or frozen peas

  • 1 cup quartered frozen artichoke hearts

  • 1 teaspoon chopped fresh tarragon leaves, plus 1 sprig for serving

  • 4 tablespoons unsalted butter, melted

  • 8 to 12 sheets phyllo dough


  1. Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).

  2. Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.

  3. Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.

  4. Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).

  5. Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.

  6. Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

    light and bright chicken potpie with phyllo clusters
    Chris Simpson
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