Ingredients

The following ingredients have 4 Servings
  • 1 Tbs olive oil (reduce if desired)
  • 1 onion diced
  • 2 tablespoons fresh oregano minced
  • 1 tablespoon fresh sage minced
  • 1 tsp chicken bullion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Libby’s® Vegetable Pouch- Mixed Vegetables
  • 1 Libby’s® Vegetable Pouch- Sweet Peas
  • 5 Tbs white whole wheat flour or all purpose
  • 1 rotisserie chicken skin removed & breast meat chunked
  • 20 oz chicken broth (low sodium)
  • 6 sheets filo dough thawed
  • 2 tsp additional olive oil

Instruction

  • Pre-heat oven to 350 degrees.
  • In a large skillet, heat oil over medium-high heat, add diced onion
  • Stir frequently until softened, about 5-7 minutes.
  • While onions are cooking, stir in oregano, sage, chicken bullion, salt, and pepper.
  • Open and drain Libby’s® Vegetable Pouch- Mixed Vegetables and Libby’s® Vegetable Pouch- Sweet Peas, and add to pan. Stir well.
  • Add flour and stir to incorporate and cook about 60 seconds.
  • Pour in chicken and chicken stock.
  • Bring to a boil, then let simmer 2-3 minutes (this will help it thicken)
  • Pour chicken and vegetable mixture into a large baking dish. I used a glass Pyrex baking dish.
  • Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on filo dough. After each layer is brushed with oil, add on top of baking dish to form a top crust. It can be tricky to work with, if it breaks, just add it anyway.
  • Use a knife to poke 2-3 slits in the filo crust then bake for 25-30 minutes or until filo is golden browned.
  • Garnish with additional chopped herbs if desired. Let cool 5 minutes so it will thicken.