-
1
Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
-
2
Season the chicken with 1/4 teaspoon salt and a few turns of pepper.
-
3
In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat.
-
4
Add the chicken to the pan and cook for 5 minutes, turning once.
-
5
Transfer the chicken to a plate.
-
6
Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes.
-
7
Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.
-
8
Add the milk to the pan.
-
9
Stir the flour into the chicken broth until dissolved and add to the pan.
-
10
Cook, stirring, until the mixture comes to a boil.
-
11
Reduce the heat to medium-low.
-
12
Cover and simmer, stirring occasionally, for 10 minutes.
-
13
Stir in the reserved chicken, peas, parsley, and thyme.
-
14
Spoon the mixture into the prepared baking dishes.
-
15
Put the remaining 2 teaspoons olive oil into a small bowl.
-
16
Unroll the phyllo dough and cut it into quarters.
-
17
Place a quarter sheet on top of each baking dish and brush with olive oil.
-
18
Repeat with remaining 3 baking dishes.
-
19
Tuck the edges of the phyllo into the dish rim.
-
20
Top each pie with Parmesan.
-
21
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.
