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1
In a large skillet, heat 1 tablespoon olive oil.
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2
Add the onions, celery, carrots, and thyme and cook until softened (about 10 minutes).
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3
Add the flour and mix until it lightly coats all of the vegetables.
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4
Pour the broth into the skillet while continuing to stir.
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5
Bring to a boil and then simmer on medium low heat until the vegetable mixture has thickened (about 5-10 minutes).
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6
Remove from heat.
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7
Add the peas, salt, pepper, and chicken to the vegetable skillet.
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8
Set aside.
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9
Heat oven to 375 degrees F.
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10
In a small bowl, combine remaining 2 tablespoons olive oil with a pinch of salt.
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11
Open the phyllo dough and lay a sheet down on your work surface.
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12
Brush with the olive oil mixture.
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13
Layer another sheet on top of the first and repeat the brushing process.
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14
The sheets should not match up perfectly but rather be loosely aligned.
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15
Continue to layer the six sheets.
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16
Once complete, cut the layered sheets into quarters.
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17
Prepare medium-sized ramekin/souffle dishes and place on a baking sheet.
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18
Spray the insides of each with cooking spray.
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19
Ladle the filling mixture into each dish, filling them about 3/4 full.
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20
Place one of the quarters of the phyllo dough on top of each dish, pressing down lightly around the inside edges of each dish to secure the topping.
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21
Bake for 20-25 minutes until light golden brown.
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22
Enjoy!
