In our recipes, this crowd-pleasing dish gets a spring update and a French twist.
Light and Bright Chicken Potpie with Phyllo Clusters
Credit: Chris Simpson

As you shed your winter layers, give your chicken pot pie the same treatment. Our fresh and flavorful recipe has an extra-crunchy top and a tarragon-scented filling of artichoke hearts and leeks. If you're still hibernating a bit, try our coq-au-vin-inspired riff, enriched with bacon and mushrooms, and tucked under a cozy crust. Sarah Carey, our editorial director of food and entertaining, developed these two recipes to share a fresh perspective on this comfort food favorite.

Chicken Potpie with Phyllo Clusters

Maybe you've never considered swapping the usual piecrust on your potpie for another dough? Well, it's high time you did. The fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls. No worries if they tear—the dish will still turn out fabulous. Not covering the entire surface of the filling with pastry might also feel radical but it's one of the key ways to make this potpie lighter and brighter. The other point of difference to the potpie you know and love is of course the filling. "You may be used to potpies with milk or cream in the filling, but I leave it out so the flavors of the chicken and vegetables really shine," says Sarah. And in her ode-to-spring Chicken Potpie with Phyllo Clusters, pictured above, she swaps the usual hearty root vegetables for artichoke hearts, leeks, and but keeps the fan-favorite frozen peas

Credit: Chris Simpson

Chicken, Mushroom, and Bacon Potpies

Some prefer one big pie to share whereas others love individual potpies; to keep everyone happy, Sarah developed this recipe for Chicken, Mushroom, and Bacon Potpies so that it could go both ways. You can either make one pie to feed six or six mini pies. Whichever route you take, it all starts with our famed piecrust, used for both sweet and savory applications, the Test Kitchen's Favorite Pate Brisée. And if you decide to make the large pie, you'll only need half of the pate brisée recipe. Another option is to go all out, making the dish extra rich and decadent, by preparing the Parmesan crust variation (which just means adding grated Parmigiano-Reggiano to the dry ingredients!).

The filling for this potpie is more traditional but also richer, thanks to using red wine as well as bacon and mushrooms—remember the coq au vin inspiration.

Food Styling By Greg Lofts; Prop Styling By Suzie Myers


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