Phyllo Chicken Pot Pie

Phyllo Chicken Pot Pie

• 12 Tbs. butter, divided

• 4 Tbs. flour

• 4 cups chicken stock

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• salt and pepper

• 1 lbs potatoes, cut into halves or quarters if large (you want bite sized potatoes)

• 1 lb cooked shredded chicken

• 1 cup frozen peas

• 1 - 1 lb package phyllo dough

Preheat oven to 400°F.

In an oven proof pan melt 4 tablespoons butter over medium heat. Add the flour and whisk for about 1 minute or until a paste is made. Add the chicken stock and whisk well over medium heat.

Continue cooking the chicken stock mixture for about 5 minutes or until it thicks enough to coat the back of a spoon. Add the onion, carrots, celery, and large pinch of salt and pepper and continue cooking for another 7 to 9 minutes or until vegetables are fork tender.

Add the potatoes and chicken and continue to cook for another 7 to 10 minutes or until the potatoes are tender. Fold in the peas and remove from heat.

In a small sauce pan or microwave melt the remaining 8 Tbs. of butter.

To assemble the pot pie, on a dry work surface, gently unroll the phyllo. Cut the phyllo in half horizontally. This recipe uses only 1/2 of the phyllo dough. Either save the remaining phyllo dough for another use or make crackers to serve alongside the pot pie using the same method as the topping.

Spread 1 phyllo sheet on your work surface and, using a pastry brush, lightly brush with melted butter. Cover with a second sheet, rotating it clockwise slightly, and brush it with more butter. Repeat with the remaining sheets rotating each one slightly and brushing each with butter. Carefully lift the stack of buttered phyllo and place it on top of the pot pie, folding the dough up as necessary along the edges of the pot. Brush the phyllo with any remaining butter and sprinkle with sea salt.

Bake pot pie for about 15 to 20 minutes or until the top is golden brown.

Let the pot pie cool for about 10 minutes before serving.