Flaky Chicken Pot Pie

Recipe Ingredients

1 cup	237ml	Chicken broth
3		Carrots - cut in 1/2" chunks
1		Potato - cut in 1/2" chunks (medium)
1		Parsnip - cut in 1/2" chunks
1/2 teaspoon	2.5ml	Salt
1 cup	62g / 2.2oz	Frozen pearl onions
1 cup	237ml	Frozen peas
1 lb	454g / 16oz	Boneless chicken - cut in 1" chunks
1/2 cup	118ml	Evaporated milk
1/4 cup	15g / 0.5oz	Flour
1/2 teaspoon	2.5ml	Dried sage
1/4 teaspoon	1.3ml	Black pepper
2		Filo dough - 17x11, cut in half

Recipe Instructions

Preheat oven to 375. Combine broth, carrots, potato, parsnips and half of the salt in a saucepan. Bring to a boil over high heat, then reduce to simmer. Cover and cook about 5 minutes or until potatoes are tender.

Stir in onions, peas and chicken and return to a boil. Reduce to simmer, cover and cook until chicken is cooked through, about another 5 minutes Combine milk, flour, sage, remaining salt, and the pepper in another saucepan. Bring to boil, reduce to simmer and cook until thickened, about 2 minutes Stir in the chicken mixture and cook another minutes.

Spoon into 9" deep pie pan. Layer the filo dough overtop at right angles to each other, lightly spraying each layer with cooking spray. Tuck in the edges. Cut an X in the center, pull back the 4 corners and spray each with cooking spray. Bake for 10-15 minutes until heated through and the crust is crisp and golden.

Source:
Unknown Cooking Magazine

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