Vegetable Chicken Pot Pie

Ingredients

• 3 cups Summer Blend
• 1 cup Diced Onions
• 2 Crushed Garlic
• Canola Oil Cooking Spray
• 2 tablespoon thyme
• 1 tablespoon sage
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tablespoons all-purpose flour
• 16 oz. chicken broth
• 9 oz. cooked chicken, diced
• 8 sheets phyllo dough, thawed
• 2 tablespoons olive oil, for brushing

Directions

Pre-heat oven to 350 degrees F.

Sauté B'gan Summer Blend, B'gan Diced Onions and B'gan Garlic Cubes in a large saucepan sprayed with Canola Oil Cooking Spray. Stir frequently until softened, about 5-7 minutes.

While vegetables are cooking, stir in thyme, sage, salt, and pepper. Add the flour and stir, about 60 seconds. Pour in chicken broth; bring to a boil and stir until thickened. Reduce heat to low and simmer for 10 minutes. Remove from flame, then stir in Peas and Carrots and diced chicken. Pour chicken and vegetable mixture into baking dish.

Add olive oil to a small bowl and use a brush to "paint" olive oil on phyllo dough. Place brushed phyllo on top of baking dish to form a top crust. Brush the top layer with additional oil to coat.

Make 2-3 slits on the top of the crust using a knife. Bake for 25-30 minutes or until phyllo is golden.