Ingredients :
1# of Chicken; cooked and shredded
2 Each Carrots; peeled and diced
1 Each Yellow Onion; diced
4 Stalks of Celery; diced
1 Small Potato; diced
1 Cup of Peas
1 tsp. Thyme
2 tsp. Fresh Sage; chopped
4 Cups of Chicken Stock
5 Sheets of Phyllo Dough; brushed with butter, cut into squares and baked (see demo)
Salt and Pepper to taste
Slurry to thicken |
METHOD:
- Using a large soup pan heat the oil and sauté the carrots, onion and celery until just soft. Now add the peas and the potatoes and cook for an additional 2 minutes.
- Add the chicken stock and simmer until the potatoes become soft, roughly about 6-8 minutes. Add the sage and the seasoning and taste. Thicken with the slurry and remove from heat. Add the chicken and any other spices you wish and portion out into bowls.
- Preheat the oven to 350 degrees F. and then on clean work surface lay down one sheet of the phyllo dough. Brush this lightly with the melted butter and then top with another sheet of the phyllo, continue to do this until the five sheets of phyllo are used up. Cut the prepared phyllo into eight squares and transfer to a sheet tray lined with a silpat. Bake in the oven until the phyllo turns golden brown. Remove from the oven and serve over the chicken pot pie.
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