Cook Yourself Thin Chicken Pot Pie

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I borrowed this recipe from the lifetime series cook yourself thin""

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Steps

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Preheat the oven to 350 degrees.

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Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using.

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Bring the chicken stock to a simmer and keep warm.

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In a 6-quart pot , add the olive oil and flour , and cook until lightly golden , about 3 minutes.

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Add the onion , garlic , leek , carrot , celery , red potato and turnips , and stir with a wooden spoon , making sure the bottom does not get too dry.

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Add the chicken , bay leaf and thyme , and continue stirring for about 3 minutes , so that everything is coated with the flour mixture.

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Add the warm chicken stock , stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching.

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Bring to a boil , then lower to a simmer.

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Let the mixture simmer , covered , for another 5 to 7 minutes , until it becomes thick and the chicken is opaque.

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Remove from heat and reserve.

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Meanwhile , take 6 sheets of phyllo dough and , with a knife , cut out a square slightly larger than the rim of a .

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Ingredients

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olive oil, all-purpose flour, onion, garlic cloves, leek, carrot, celery, red potatoes, turnips, boneless skinless chicken breasts, boneless skinless chicken thighs, bay leaf, fresh thyme, salt, fresh ground pepper, chicken stock, phyllo dough