Light & Bright Chicken Pot Pie

Submitted by: BONNIE BUNGER of Newport, VA

Recipe by: SARAH CAREY

CHICKEN POT PIE
in Martha Stewart Living

Ingredients:

• 2½ pounds of chicken pieces (2 whole legs and1 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 (1½ 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 (1¾ 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

• Phyllo Clusters or Classic Piecrust  for topping (see below)

Instructions:

• Step 1: Cook chicken and simmer broth

  • 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 3½ cups).

  • Remove chicken from bones and shred meat into bite-size chunks.

  • Discard skin and bones. You’ll need 2½ cups chicken; save the rest for salads or sandwiches.

• Step 2: Make Filling

  • 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 1½ minutes.

  • Stir in flour; cook 20 seconds, stirring constantly.

  • Stir in 2¾ 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).

  • Stir in chicken, peas, artichokes, and chopped tarragon.

  • Season to taste; transfer to a 2½-quart baking dish (such as a 9½-to-10-by-2-inch deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day,

• Step 3: Top and Bake Pie

  • Preheat oven to 375°.

  • Top as desired (see below). Bake until golden brown and bubbling in center, 45 to 50 minutes.

  • Let cool 20 minutes before serving, garnished with tarragon sprig.

  • PHYLLO CLUSTERS:

    • Melt 4 tablespoons unsalted butter. 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; depending on the shape and size of your pan, you'll need 8 to 12 sheets total.

  • CLASSIC PIE CRUST:

    • Roll out your favorite pie crust into a ⅛-inch-thick round or rectangle that's slightly larger than your baking dish. Drape it over the cooled filling.

    • Cut 5 vents in the dough and brush with a beaten egg before baking to give it a golden-brown finish.