A delightful twist on the classic chicken pot pie, featuring a flaky phyllo crust and a creamy, hearty filling.
Combine the diced carrots, celery, potatoes, and onions in a large pot with chicken broth. Cook over medium-high heat until the vegetables are tender.
Cut the vegetables into uniform sizes to ensure even cooking.
Add the frozen peas, corn, cooked chicken, salt, pepper, sage, and thyme to the pot. Simmer over medium-low heat for a few minutes.
Stir gently to avoid breaking the vegetables.
Whisk the milk and flour together in a small bowl until smooth. Pour this mixture into the pot and simmer until the filling thickens.
Ensure the milk is at room temperature to prevent lumps.
Layer 10 sheets of phyllo dough in a 9-inch pie pan, brushing each layer with melted butter.
Keep the phyllo dough covered with a damp towel to prevent it from drying out.
Pour the chicken and vegetable filling onto the prepared phyllo crust.
Spread the filling evenly for consistent baking.
Layer the remaining 10 sheets of phyllo dough on top, brushing each with melted butter. Score the top with a sharp knife.
Scoring the top allows steam to escape during baking.
Bake in a preheated 350°F oven for 30-40 minutes, or until the crust is golden brown.
Check the pie halfway through baking to ensure even browning.
Let the pie rest for 5 minutes before serving. Slice and enjoy.
Resting allows the filling to set, making it easier to slice.
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