Quick Chicken Pie

• 1 tbsp oil
• 1 lb boneless skinless chicken thighs, coarsely chopped
• 1 None onion, chopped
• 1 None carrot, chopped
• 7 oz mushrooms, chopped
• 2 tbsp flour
• 1 tsp ground cumin
• 1 cup chicken stock
• 1/2 cup milk
• 1 cup frozen peas
• 1 tbsp soy sauce
• 10 sheets phyllo dough
• 6 tbsp (3/4 stick) butter, melted

1. Preheat the oven to 350u0b0F. Lightly grease a 1 1/2-quart baking dish.
2. Heat oil in a large saucepan on high heat. Cook chicken 4-5 mins until browned. Add onion, carrot and mushroom. Saute 3-4 mins, until onion is tender.
3. Stir in flour and cumin and cook 1 min. Gradually add stock and milk, stirring constantly until mixture boils and thickens. Simmer 1 min. Add peas and soy sauce. Season to taste. Pour filling into prepared dish.
4. Brush each sheet of phyllo with butter; fold in half and scrunch up. Arrange on top of filling to cover.
5. Bake 25-30 mins, until pastry is golden and crisp. Serve with vegetables of choice.

oil, chicken, onion, carrot, mushrooms, flour, ground cumin, chicken stock, milk, frozen peas, soy sauce, phyllo, butter

Taken from recipes-plus.com/api/v2.0/recipes/36149 (may not work)