Chicken Potpie with Phyllo Clusters

Ingredients

• 2.5 pounds chicken pieces whole bone-in (2 legs and 1 breast)
• 2 cups chicken broth low-sodium
• 1 serving pepper black freshly ground (we use Diamond Crystal)
• 5 tablespoons butter unsalted
• 1.5 cups leek white washed sliced well
• 2  carrots cut into a ½-inch dice (1 cup)
• 0.8 cup celery stalks sliced
• 1 medium potatoes white peeled cut into ½-inch pieces (1 ¼ cups)
• 0.5 cup wine dry white dry
• 7 tablespoons flour all-purpose
• 1 cup peas fresh
• 1 cup artichoke hearts frozen quartered
• 1 teaspoon tarragon fresh chopped for serving
• 4 tablespoons butter unsalted melted
• 8 sheets dough 

Equipment

• sauce pan
• oven
• baking pan
• dutch oven

Directions

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.
2. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
3. 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.
4. Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat.
5. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes.
6. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
7. 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).
8. 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.
9. Preheat oven to 375°F.
10. 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.
11. Bake until golden brown and bubbling in center, 45 to 50 minutes.
12. Let cool 20 minutes before serving, garnished with tarragon sprig.
13. Chris Simpson