MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandma's Gourmet Chicken Pot Pie
Categories: Poultry, Pastry, Herbs, Dairy, Vegetables
Yield: 8 servings

12 tb Butter; divided
3 lb Chicken ; in 1" chunks
Salt & pepper for
- sprinkling
1/3 c Dijon mustard
1 tb Dried tarragon
1 1/2 c Heavy cream
1 1/2 c Milk
12 oz Bag frozen peas
12 oz Phyllo dough sheets; thawed

Set oven @ 425ºF/218ºC.

Grease a 9" x 13" baking dish.

In a large skillet over medium heat, melt 6 tablespoons
butter. Sprinkle chicken with salt and pepper, then add
to skillet and saute about 5 minutes, or until no longer
pink. Transfer to platter; keep warm.

Whisk mustard into skillet drippings. Add tarragon and
reduce slightly. Whisk in cream and milk, blending
thoroughly. Reduce heat to low and simmer until sauce is
slightly thickened. Add peas, return chicken to skillet,
and toss to coat completely.

In a small microwavable bowl, melt remaining butter in
microwave.

In the baking dish, lay 1 phyllo sheet on bottom,
patting to fit sides. Brush with butter. Add 4 more
sheets of phyllo, brushing with butter between each
layer. Place chicken mixture over phyllo, then place 5
more phyllo sheets over chicken, brushing with butter
between each layer. Trim excess phyllo to within 1-inch
of edge of baking dish. Tuck edges neatly under and
brush top with butter.

Bake 15 minutes, or until heated through and top is
crispy and golden.

RECIPE FROM: https://www.mrfood.com

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