Ingredients

2 Large chicken breasts, chopped

1/2 leek, thinly sliced

1/2 large onion, large chop

4 ounces mushrooms (preferably wild/forest)

2 cloves garlic, minced

1/2 t. thyme

1 T. butter

1 T. AP flour

1 oz. (1/3 c) cheddar cheese, grated

1/4 cup white wine

7 ounces milk

Salt and pepper to taste

6-10 sheets of phyllo (your preference)

3-4 T. butter, melted

1 egg, beaten

Instructions

Preheat oven to 375.

In a medium sauce pan, melt 1 T. butter over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally. Reduce heat to medium, and add in the leeks, garlic, mushrooms and thyme. Stir occasionally as it cooks for an additional 5 minutes. Now sprinkle in the flour, and again stir to combine. Let the flour cook down for 1 minute, then add the white wine, cheese and the milk. Let this simmer on a slow boil for 5 to 6 minutes. Remove from heat.

Now prep your phyllo by laying out one layer, brushing with melted butter, and then topping with another sheet of phyllo until you have your desired thickness. Be sure to keep your unused phyllo covered with a moist towel as you work to keep them from drying out and cracking. Cut to the desired shape, and place your phyllo crust inside your cooking oil-sprayed ramekin (if you are using a casserole dish, I would just place crust on top, as any crust on the bottom will likely just end up soggy). Now place your chicken pie filling in the ramekin and top with phyllo crust cut to fit.

Brush the top of your pie with the beaten egg, and the place in oven to bake for 25-30 minutes, or until the crust is golden brown. Enjoy!