Parmesan Encrusted Chicken Pot Pie
3 Large Boneless Chicken Breast
1 Cup Flour
Drizzle Olive Oil
3 Stalks Celery
1 Large Onion
4 Cloves Garlic
Salt and Pepper to Taste
1/2 Cup White Wine
3- 15.5 Cans Chicken Broth
1/2 Cup Heavy cream
1 Tablespoon Dried Parsley
1/2 Stick Butter
1/2 Cup Parmesan Cheese
Cut chicken into bite size pieces, season with salt and pepper, then coat all pieces of chicken with flour.
In a large skillet with a large drizzle olive oil lightly brown chicken on all sides. Remove from pan, set aside. Peel and slice carrots. dice onions, celery and garlic add all to pan and saute on medium low heat until vegetables are almost almost soft. about 5-7 minutes.
Meanwhile peel and dice potatoes. In a large pot place potatoes and enough water to cover potatoes and boil until potatoes are just soft.
Add wine to vegetables and let simmer to cook and reduce. Add in broth, simmer for another 10 minutes. Then add chicken, parsley, cream, salt and pepper to vegetables, continue to simmer to thicken.
Preheat oven to 375 degrees.
Drain potatoes and add to chicken and vegetables. Place chicken mixture evenly into 5 individual baking dishes or one large baking dish.
Melt butter, taking Fillo one sheet at a time, brush each sheet with melted butter, until you have 7 sheets stacked together. Season the top of the fillo with salt, pepper and desired amount parmesan cheese. Cut to fit individual dishes or keep whole for baking dish.
Bake for about 15-20 minutes or until sauce is bubbling and fillo is lightly browned. Remove from oven and serve. Enjoy!
* If sauce is not thickening,, mix together 2 tablespoons of soft butter and 2 tablespoons flour. Whisk butter mixture into sauce and simmer to thicken sauce.