One Pan Chicken Pot Pie with Flaky Phyllo Crust Recipe (with Video)

Preparation of Chicken and Vegetables
1. Add 1 tablespoon olive oil and the finely chopped leeks to a skillet over medium high heat. Saute for 4-5 minutes, until tender.
2. Add the chicken breasts, chopped carrots, frozen peas, and chopped celery.
3. Add 1/3 cup water, cover with the lid, and cook for 15-20 minutes over medium heat. The chicken should be fully cooked and tender enough to shred.
Preparation of Shredded Chicken
1. Remove the chicken into the bowl of a stand mixer.
2. Using the whisk attachment, mix on low speed until the chicken is shredded finely, about 1 minute.
3. Add the shredded chicken back into the skillet.
Preparation of Sauce
1. Stir in the seasonings and flour.
2. Then, stir in the chicken broth and milk.
3. Bring to a boil.
4. Reduce heat to medium heat, stirring consistently, for 4-5 minutes, or until mixture has thickened.
Preparation of Phyllo Topping and Baking
1. Lightly crumble the phyllo sheets to add on top of the chicken pot pie.
2. Drizzle the remaining olive oil over the phyllo sheets then transfer the skillet into the oven to bake until golden brown on top, about 6-10 minutes.
Serving Instructions
1. To serve, garnish with freshly chopped parsley or thyme and flaky salt.
2. Enjoy warm!