Chicken Vegetable Potpie

Ingredients:

1 cup chopped onions

1/2 cup (1 stick) butter

1/2 cup all-purpose flour

1 cup half-and-half

3 cups chicken broth

1/4 cup chopped fresh parsley

1 teaspoon dried thyme

2 teaspoons sea salt

1/2 teaspoon crushed black pepper

8 ounces button mushrooms, quartered

1 tablespoon butter

4 cups bite-size roasted chicken pieces

2 cups carrots (about 3 medium size), diced, blanched, drained

1 1/2 cups celery (2 ribs), chopped

6 small red potatoes, boiled, drained, cut into bite-size pieces

2 cups broccoli (1 small bunch), chopped, blanched, drained

1 package (10 ounces) frozen peas, thawed

3 phyllo sheets

6 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees. In a large skillet, saute the onions in 1/2 cup butter until translucent. Add the flour. Cook for 1 minute, stirring constantly. Add the half-and-half, broth, parsley, thyme, salt, and pepper. Cook until thickened, stirring constantly. Remove from heat.

In a small skillet, saute mushrooms in 1 tablespoon butter until tender. Add to the previously prepared sauce. Add chicken, carrots, celery, potatoes, broccoli and peas. Mix together.

Butter a 9" x 13" baking dish. Pour in the mixture. Layer phyllo sheets over top, brushing some of the 6 tablespoons melted butter between each layer and over the top. Pinch phyllo sheets to the rim of the dish to seal. Brush top layer again with the remaining melted butter. Bake at 350 degrees for 45-50 minutes or until golden brown.