FLAKY CHICKEN POT PIE

Flaky Chicken Pot Pie image

Provided by Teresa Jacobson

Time 1h

Number Of Ingredients 16

4 chicken bouillon cubes
3 c hot water
6 Tbsp margarine
6 Tbsp all purpose flour
2 1/2 c cooked chicken, diced
1 c frozen corn
1 c frozen carrots, sliced
1 c frozen green beans or peas
1/2 c chopped onion
1/2 c chopped celery
4 oz can sliced mushrooms, drained
3 Tbsp chopped pimentos
1 tsp ground black pepper
CRUST:
8 sheets phyllo dough
4 Tbsp melted butter (no substitutions)

Steps:

1. Preheat oven to 425 degrees. Coat a 13 x9 baking dish with nonstick spray.
2. Dissolve bouillon in hot water; stir well.
3. In a large bowl, combine chicken, corn, carrots, onion, mushrooms, green beans, celery, pimentos, and ground pepper. Set aside.
4. In a large saucepan, melt margarine then blend in flour.
5. Slowly add broth to flour mixture, stirring constantly with a wire whisk. Continue to cook over medium heat until mixture thickens to a gravy consistency. Stir constantly to prevent lumps.
6. Add chicken mixture to gravy mixture; stir well. Cover and allow to simmer for 5 minutes or until vegetables heated through; stirring occasionally. Remove from heat and pour into prepared dish; set aside.
7. Melt butter in microwave for about 30 seconds.
8. Unroll 8 sheets of thawed phyllo dough (wrap remaining dough in plastic wrap and refrigerate)onto a large piece of plastic wrap. Remove one sheet, brush one side thoroughly with melted butter; place it butter side up on top of filling. Repeat with all sheets.
9. Cut a 1 inch slit or hole in middle of phyllo to allow steam to escape.
10. Bake @ 425 degrees for 25-30 minutes or until golden brown and filling is bubbly.