Lisa's Chicken Pot Pie

Chicken Pot Pie - submitted by Jodie P.

Ingredients:

Directions:

·         6 chicken breasts ·         1 cup whipping cream ·         3 thin leeks ·         ½ cup butter ·         2 cups carrots, thinly sliced ·         ¼ lb small fresh mushrooms, halved ·         1 celery stick, thinly sliced ·         ½ cup flour ·         1 can chicken broth, undiluted ·         1 ¼ cups water ·         ¼ cup apple juice ·         1 tbsp tarragon ·         ½ tsp each , salt and pepper ·         ¼ to 1/3 cup butter, melted ·         8 sheets phyllo pastry

- Pour whipping cream over chicken and bake at 350 for 20-25 minutes.  Reserve cream, dice chicken, and save in bowl. - Wash and thinly slice the leeks – they should measure about 2 cups - Sauté all vegetables in 2 tbsp of butter until soft and with slotted spoon, add to chicken bowl. - Add remaining 1/3 cup butter to sauce pan. Melt, then stir in flour and cook for about 2 minutes.  Gradually add broth, water, and apple juice, stirring constantly until thickened and smooth – about 6-8 minutes.  Then stir in the reserved cream and tarragon, salt and pepper.  Cook for another 5 minutes until very thick. - Remove pan from heat and stir in chicken and vegetables.  Turn mixture into a deep dish. Leave lots of room for the phyllo!  At this point you can freeze.  Add crust just before baking. CRUST: - Melt butter.  Lay phyllo on the counter covered by wax paper and a damp cloth. - Alternately brush with butter and layer over chicken dish one sheet at a time. - Make sure all corners line up and tuck under so thin layers don’t’ burn.  - Brush the top with yet more butter and make 4 small slits in the center. - Bake at 450 for 20-25 minutes.