6 small red potatoes, boiled, drained, cut into bite sized pieces
1 small bunch broccoli, chopped, blanched, drained (2 cups)
10 oz package frozen peas, thawed
3 phyllo sheets
Instructions
6 T unsalted butter, melted
Saute the onions in 1/2 c butter in a skillet until translucent. Add the flour. Cook for 1 minute, stirring constantly. Add the half-and-half, chicken stock. parsley, thyme, sea salt and pepper. Cook until thickened, stirring constantly. Remove from the heat. Saute the mushrooms in 1 T butter in a skillet until tender. Add the chicken, sauteed mushrooms, carrots, celery, potatoes, broccoli and peas to teh sauce. Butter our 9x13 Baking Dish. Pour in the chicken mixture. Layer the phyllo sheets over the top, brushing some of the 6 T melted butter between each layer and over the top. Pinch the phyllo sheets to the rim of hte dish to seal. Brush the top layer again with the remaining melted butter. Bake at 350 degrees for 45 to 50 minutes or until golden brown.
Originally Submitted
10/19/2012
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