Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra virgin olive oil
  • 8 tablespoons salted butter
  • 2 shallots, thinly sliced
  • 2 tablespoons chopped fresh thyme ((or 2 teaspoons dried))
  • 1 tablespoon chopped fresh sage, + 8 whole sage leaves ((or 1 teaspoon dried))
  • 1/2 cup all-purpose flour
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 4 cups low sodium chicken broth
  • 2 small boneless skinless chicken breast, sliced in half ((about 3/4 a pound))
  • kosher salt and black pepper
  • 2 ribs celery, chopped
  • 4 carrots, chopped
  • 1 1/2 cups roughly chopped broccoli florets
  • 1/4 teaspoon cayenne pepper
  • 2-4 cloves garlic, grated
  • 1 tablespoon chopped fresh rosemary ((or 1 teaspoon dried))
  • 12-18 sheets frozen phyllo dough thawed

Instruction

  • 1. Preheat the oven to 375 F.2. Melt together the olive oil and 4 tablespoons butter In a large oven safe skillet over medium heat. Add the shallot, 1 tablespoon thyme, and 1 tablespoon sage. Cook until the shallot is fragrant, about 5 minutes. Add the flour and cook until a paste forms and turns golden, 1-2 minutes. Gradually whisk in the wine and broth. Add the chicken and season with salt and pepper. Bring to a boil. 3. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 10 minutes. Stir in the carrots, broccoli, celery, and cayenne, and cook until the chicken is cooked through, about 5 minutes more.4. Remove the skillet from the heat, then shred the chicken using 2 forks. 5. In a small bowl, combine 4 tablespoons melted butter, 1 tablespoon thyme, the garlic, and rosemary.6. Place 2 pieces of phyllo on a clean counter, one on top of the other. Brush the melted garlic butter over the phyllo. Top with 2 more sheets of phyllo (one on top of the other), placing it slightly off-center. Butter the phyllo. Top with 2 more sheets of phyllo (one on top of the other), again, placing it slightly off-center to create a circle. Now, repeat this layer with the remaining sheets of phyllo. Carefully place the phyllo over the skillet. Make 2-3 slits in the top of the dough with a sharp knife. Lay the sage leaves on top of the crust. 7. Bake until the phyllo is golden brown, 25-30 minutes. Let cool 10 minutes, then serve!