Just mention chicken pot pies and your friends and family appear. I try to keep a stash in the freezer for days when we’re on the run. The filo dough top is crisp, delicious and beautiful.

Chicken Pot Pie

2 Roasted Chickens (7 cups chicken)
2 tablespoons olive oil
2 cups thinly sliced onions
2 cups sliced carrots
2 cups sliced celery
3 cups chopped potatoes
1 cup baby peas
1/3 cup butter
1/3 cup flour
6 cups chicken stock
filo dough
4 tablespoons melted butter

Preheat oven to 400 degrees.

Roast two chickens, let cool and pull them apart using the light and dark meat.

Saute onions in olive oil till golden then add carrots and celery and cook till softened, 4 to 5 minutes. Add 1 cup of frozen peas to this mixture as it is cooling.

In a separate pan bring potatoes and lightly salted water to a boil. Once the potatoes come to a boil, cook 8 to 10 minutes. They should be just cooked. Drain well and set aside.

Make a roux with the butter and flour and let cook approximately 5 minutes to cook the flour. Slowly whisk in 6 cups of chicken stock and let it come to a boil till it thickens. Mix chicken, vegetables mixture, potatoes and gravy.

Thaw filo dough in the refrigerator overnight or let it come to room temperature on the counter in it’s box, about 2 hours.

Melt the butter letting the milky mixture sink to the bottom. Pour the butter into a separate container.

Cut filo dough into the shape of your container. This recipe makes six 10 ounce ramekins or one 8 X 12” pan. Lightly brush each layer with butter layer another filo until you have six layers. Cook at 400 degrees for 40 minutes. These can also be frozen.