Yes! I'm so glad I'm Hungry!

Chicken Pot Pie

My family LOVED this recipe.

Enjoy!

Filling-
3 tablespoons butter
1 onion (sliced)
1 cup carrot (sliced)
1 cup potatoes (diced)
8 ounces fresh mushrooms (sliced)
3 garlic cloves (minced)
1.5 tablespoon frozen parsley (chopped)
1 pinch red pepper flakes
¼ teaspoon sweet leaf basil

salt and pepper (to taste)
3 tablespoons flour
2 cups chicken broth
2 cups cooked chicken (diced)

Crust-
Filo Dough


Step 1: Preheat the oven to 425 degrees and press half the Filo crust onto the bottom and up the sides of a 9” pie plate.
Step 2: In a large pan melt butter and add celery, onion, carrots, potatoes, mushrooms, and garlic. Stir fry for 5 minutes. Add parsley, red pepper flakes, thyme, sage, salt and pepper to the pan. Mix well. Sprinkle with flour and mix again. Add chicken stock and simmer for 5 minutes or until mixture is thickened.  Add chicken bits to the mixture and mix well.

Step 3: Pour mixture into the prepared pie dish. Top with more Filo.

Step 4: Bake in the oven at 425 degrees and bake for 15 minutes. After 15 minutes reduce heat to 350 degrees and bake for 45 minutes. Remove from oven and let cool for 15 minutes before serving.