Crispy Phyllo-Topped Chicken Pot Pie
Prep Time30 minutes
Cook Time15-20 minutes
Preheat oven to 400°F.
Heat 1 tablespoon of the olive oil and all the butter in a 9-inch cast iron skillet over medium.
Add celery, onions and garlic and sauté for 4-5 minutes until vegetables are translucent and softened.
Add frozen Honey Glazed Carrots with Sage Butter and thyme and stir until Sage Butter sauce cubes are melted, about 5 minutes.
Sprinkle vegetables with flour and stir for 2 minutes, until vegetables are coated, and a paste forms.
Stir in chicken broth and half and half, scraping the bottom of the pan while stirring.
Bring to a simmer and stir until thickened, about 5 minutes.
Remove from heat and stir in the frozen peas, shredded or cubed chicken, parsley and lemon. Adjust salt and pepper, if necessary.
Unroll the phyllo dough and place the remaining olive oil in a small bowl with a pastry brush nearby.
Cover pan with first sheet of phyllo and trim off any excess phyllo, reserving trimmings for top of pie.
Brush phyllo layer with olive oil. Add remaining five layers, brushing each layer with olive oil before adding the next layer. Add the 7th sheet and the phyllo trimmings bunching slightly. Lightly brush with oil. Discard any excess oil.
Tuck any phyllo edges into sides of skillet. Bake for 15-20 minutes until filling is bubbly and phyllo is golden brown. Note: if the phyllo on top starts to get too brown, loosely tent with aluminum foil.
Cool for 5 minutes before cutting.