Adventures of a College Foodie: Phyllo-topped Chicken Pot Pie (thank-you Sobeys)

I get very excited when the Sobeys Inspired magazine comes out. Not only do I love the recipes but I love to see the new products and as a PR person, I love the thinking behind putting out this magazine as a communication tactic (can you say identification principle?).

I adapted this recipe from a chicken pot pie recipe found in the Inspire magazine.

What you will need:

2 tbsp olive oil

2 cups sliced mushrooms

2 leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced)

2 carrots diced

4 boneless skinless chicken breasts, cut into bite-size pieces

2 tbsp flour

1 cup green beans

1 1/2 cups Chicken Broth

2 sprigs fresh thyme

4 phyllo pastry sheets, thawed

S & P

What to do:

1. Preheat oven to 350°F (180°C). In a medium ovensafe saucepan or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 7 min.

2. Add leeks and cook until softened, 5 to 7 min.

3. Stir in carrots and cook, 2 min.

4. Season chicken with salt and add to pan, stirring until chicken is lightly cooked on all sides, about 7 to 10 min. *Don't worry too much about the chicken cooking - this will go in the oven for 20 min later so it will definitely cook there.

5. Add flour and stir until flour turns beige. Stir in green beans, broth and thyme and cook over medium heat until mixture begins to thicken, 5 to 10 min.

6. Remove from heat.

7. Place 1 phyllo sheet on countertop and brush with a bit of remaining olive oil. Fit sheet loosely over chicken mixture inside pot, covering right to edges. Tuck excess phyllo under itself. Repeat with remaining 3 sheets.