Chicken Pot Pie

1. 1

   Heat oven to 400F

2. 2

   Heat 2 tsp oil in large straight-sided skillet over med heat. Add mushrooms & onions; cook until lightly browned and softened ~5 minutes.

3. 3

   Whisk together broth & cornstarch; add broth mixture & half-and-half to skillet. Bring mixture to a simmer and cook until slightly thickened ~2 minutes. Season with salt & pepper to taste and pour into 9-inch pie pan.

4. 4

   Pour remaining 2 Tbs oil in small bowl. Lay 1 phyllo sheet on a clean work surface. Quickly brush the surface with a small amount of oil. Top with a second sheet and brush with more oil. Repeat will all sheets & oil.

5. 5

   Place phyllo over filling. Using scissor, trim excess phyllo, leaving a 1 inch boarder of overhanging dough. fold dough inward towards the center and pinch together to create an edge. Cut a small slit in the center of the phyllo to allow steam to escape during baking. Bake until golden & crisp ~15 minutes.

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