On the less heart-healthy side, here's my somewhat decadent pot pie recipe:
Chicken Pot Pies
1 1/2 pounds boneless chicken breasts, cut into very small pieces
6 tablespoons unsalted butter
1 medium onion, chopped
5 medium carrots, cut into small pieces
8 oz mushrooms, sliced
1 large russet potato
1/3 cup unbleached all-purpose flour
1/4 cup dry white wine
3 cups low-sodium chicken broth
2/3 cup heavy cream
2 cups frozen peas, thawed
2 tsp thyme
Salt & pepper to taste
40 sheets Athens® Fillo Dough (9" x 14"), thawed
1 cup butter, melted
1. Season chicken with salt and pepper. Melt 3 tablespoons of the butter in a large pot over medium heat. Brown chicken, then transfer to a clean plate (leaving butter and chicken fat in skillet.
2. Add the remaining 3 tablespoons butter to the skillet and return to medium heat until melted. Add the onion, carrots, potato, mushrooms and 1/2 teaspoon salt. Cook until veggies soften, about 5-8 minutes. Stir in the flour and thyme. Stir constantly, until incorporated, about 1 minute.
3. Stir in the wine and cook until evaporated, about 30 seconds. Slowly stir in broth and cream. Add frozen peas. Bring to a simmer.
4. Stir chicken into the sauce and simmer until heated through, about 5 minutes. Season the filling with salt and pepper to taste.
5. Making the pies themselves depends quite a bit on what sort of pans you're using. Personally, I used 6 inch springform pans to make about five generous individual pot pies (not all at once). I'm sure you could also make a family-sized one in a traditional pie plate, but you'll need to be a bit creative in how you arrange your phyllo dough.
To make my individual pies, cut the long edge of the the phyllo so that they are in squares. Grease your pans. Mold six squares of phyllo dough into the pans, brushing each layer lightly with butter as you put it down. Pour chicken mixture into pies. Top with two more squares, then fold the hanging edges over onto the top of the pie. Brush with melted butter, and then use remaining strips of phyllo to reinforce the tops of the pies, again, brushing each with butter. Score the top.
Bake in preheated 350ºF oven for 30 minutes or until golden brown. Let stand 5 minutes. Serve hot. (Using springform pans, it was fairly easy to transfer the pies intact onto the plates.)