Recipe - Flakey Chicken Pot Pie

1 cup Chicken Broth
3 Carrots; Cut In 1/2" Chunks
1 md Potato; Cut In 1/2" Chunks
1 Parsnip; Cut In 1/2" Chunks
One half teaspoon Salt
1 cup Frozen Pearl Onions
1 cup Frozen Peas
1 pound Boneless Chicken; Cut In 1"
Chunks
One half cup Evaporated Milk
One fourth cup Flour
One half teaspoon Dried Sage
One fourth teaspoon Black Pepper
2 Sheets Filo Dough; 17X11,
Cut In Half

Preheat oven to 375. Combine broth, carrots, jpotato, parsnips & half of
the salt in a saucepan. Bring to a boil over high heat, then reduce to
simmer. Cover & cook about 5 min. or until potatoes are tender. Stir in
onions, peas & chicken & return to a boil. Reduce to simmer, cover & cook
until chicken is cooked through, about another 5 min. Combine milk, flour,
sage, remaining salt, and the pepper in another saucepan. Bring to boil,
reduce to simmer & cook until thickened, about 2 min. Stir in the chicken
mixture and cook another min. Spoon into 9" deep pie pan. Layer the filo
dough overtop at right angles to each other, lightly spraying each layer
with cooking spray. Tuck in the edges. Cut an X in the center, pull back
the 4 corners & spray each with cooking spray. Bake for 1015 min. until
heated through & the crust is crisp & golden.
Posted to MCRecipe Digest by Bill Spalding billspa@icanect.net on Feb
21, 1998