Bring stock, 1 cup water and bay leaf to boil. Add chicken; reduce heat, cover and simmer for 15 minutes for breasts and 25 minutes for thighs. Remove chicken. Cool, and cut into bite size pieces. Return stock to boil; add potato; cover and simmer for 5 minutes. Add squash; cook covered for 10 minutes. Discard bay leaf.
Drain through sieve, reserve 2 1/4 cups of stock. Meanwhile in a separate large saucepan, melt buter, cook onions, carrots, celery and mushrooms for 10 minutes until golden. Add spices, cook for 1 minute. Sprinkle with flour, cook and whisk in reserved stock and cream. Bring to a boil, and then reduce and simmer 5 minutes until thickened. Stir in chicken, potato mixture and peas and place in a 2l oval casserole dish.
Top with sheets of phyllo pastry by brushing butter on each sheet, and then crinkle to cover filling. Bake at 425 F for 25 to 30 minutes.
Originally Submitted
3/4/2012
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