Chicken Pot Pie

This recipe is easy to keep simple by purchasing store bought pie dough and a box of Phyllo, as well as rotisserie chicken already cooked.

Ingredients

• 3 cups Rotisserie chicken chopped

• 1 cup sliced carrots

• 1 cup frozen green peas

• ½ cup sliced celery

• 3 Tbsp Olive oil

• 1/2 cup chopped onion

• 1/2 cup chopped Parsley

• 1 10 1/2 oz can cream of mushroom soup

• 1 10 1/2 oz can cream of chicken soup

• 1 teaspoon Herbs de Provence

• 1/2 tsp ground sage

• 1/2 teaspoon black pepper

• 1/2 teaspoon celery seed 

• 1 (9 inch) unbaked pie crusts

• 4-8 sheets Phyllo dough depending on how much crust you want

• melted butter for brushing

Preheat oven to 425

In a large skillet add the Olive Oil on medium heat. Add the onion, celery, carrots, herbs, pepper and sage. Sauce till tender5-7 minutes. add the chopped chicken and the 2 cans of soup and stir to combine. Stir in the frozen peas and parsley. Place the pie dough into a large pie pan and roll out larger to fit if necessary.

Melt the butter in a small pan

Place the first sheet of Phyllo Securing it to the pie dough using the melted butter as your “glue” creating a seal around the edges. Overlap the sheets keeping it messy and deconstructed brushing each sheet with butter.

Bake for 35-45 minutes, or until hot and bubbly and beautifully browned on top.