Chicken Pot Pie

By draingal

Ingredients

• 2 tbsp. butter
• 1/2 cup finely chopped onion
• 1 large chicken breast, chopped into 1/2 inch pieces
• 2 cups chicken stock
• 2 carrots, diced
• 2 baking potatoes, diced
• 1 celery stick, diced
• 1 cup fresh or frozen peas
• 1 tbsp. dried basil
• salt and pepper to taste
• 2 tbsp. cornstarch
• 1/2 cup cool water
• 4 phyllo sheets, cut in half (total 8 pieces)
• 1/2 cup butter

Preparation

Step 1

Put a skillet over medium heat. Add and melt the tbsp. of butter. Sauté the onions until translucent. Add the chopped chicken and fry until cooked, about 5 minutes.
Add the chicken stock, carrots, potatoes and celery. Cook until the vegetables are soft, about 10 minutes. Add the peas. Season with the basil, salt and pepper.
In a small cup, stir the cornstarch into the 1/2 cup of cool water.
Bring the chicken mixture to a boil and stir in the cornstarch water mixture. Reduce the heat to medium and cook for 1 minute.
Pour the chicken stew into a 2-quart casserole dish.
Make the phyllo pastry topping: Melt the 1/4 cup of butter in a saucepan over low heat. Take one phyllo square and brush it with butter. Place it over chicken stew. Take another phyllo sheet and brush it with butter. Place it on top of the phyllo on the chicken stew. Repeat procedure for the same remaining six pieces of phyllo dough. Trim the overhanging dough with kitchen scissors.
Bake the chicken pot pie at 350 degrees for 20 minutes, or until the top is golden brown.