Some get a little turned off by phyllo dough because its hard to manage or "its going to rip when I try to use it." I'll tell you this much DON'T BE SCARED! It is so easy to put this chicken pot pie together. When you buy phyllo dough it will be in the freezer section of the grocery store. When you open the box there will be two individually wrapped sections of phyllo dough. You will only need one for this recipe.
Prepare by pre-heating your oven to 375 degrees. Then get out a baking pan like the one below. Begin to layer your phyllo dough until it seems like there is enough to hold the chicken filling in place.
Then put your shell into the oven for about 2 minutes. I usually do this so there are no doughy sections of the shell and it cooks evenly.
Then put about 1 tbs of olive oil in a pan and saute 4 carrots and 3 ribs of celery with leaves until they get soft.
Then add in some thawed pearl onions with salt, pepper, and some parsley.
Boil 2-3 small breasts of chicken. Then shred them with 2 forks when it is done cooking all the way through. Sprinkle salt and pepper on top and set aside.
Then sprinkle 1/2 cup of flour on top of the vegetables until it coats all the vegetables. Then take a ladle full at a time of the water or stock you boiled your chicken in. When you pour the broth in be sure to use a whisk at the same time to decrease the potential for lumps.
Once the vegetable mixture is creamy and stew like add in the shredded chicken and mix through. It looks like I added some frozen peas and corn that I had left over last minute.
Then pour the mixture into the pre-baked shell and add more pieces of the dough to the top. Spray with pam and add some salt and pepper. Then put it back in the oven for 5-7 minutes until it is golden brown all over.
Then chop out a square of the pie and enjoy with a hearty salad and you have a perfect meal to get you through the winter months!!
Enjoy !!!
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