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1
After washing and drying, cut the chicken breasts into 2 inch cubes.
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2
Place the corriander and rosemary in a gringer and crush into small parts.
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3
Place the chicken, crushed spices and remaining items (less the peas) in a mid sized stock pot and bring to a boil, then immediately reduce to a simmer.
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4
Once the chicken is cooked remove from the rest of the stock, add the peas.
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5
Mix in the soy flour slowly and mix until disolved.
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6
Let the stock simmer until reduced or until the peas are soft.
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7
After the stock as reduced, remove the bay leaves and discard them.
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8
While the stock is reducing break the chicken it small pieces.
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9
Unroll the phyllo dough sheet and seperate about 1/2 of the sheets.
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10
Using the top of one individual size souffle bowl, cut the dough to make 6 - 8 crust tops.
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11
Pre heat the oven to 350 degrees.
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12
Place the cooked chicken evenly into 6 - 8 individual sized souffle bowls.
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13
The laddle in the stock less the chicken leaving a small space at the top for the crust.
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14
Layer the phyllo sheets on top of the bowls by brushing the melted butter between the sheets 2 or 3 sheets at a time.
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15
Place the souffle bowls in a cooking tray and bake for 20 minutes.
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16
After the 20 minutes are up turn the oven time to broil and cook until the tops brown and flake.
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17
Once the pies are browned remove and place to cool.
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18
Serve warm.
