Chicken Pot Pie in Filo

• 6 ounces sugar snap peas, trimmed and sliced into 1-inch lengths or 1 cup sugar snap pea
• 3 tablespoons butter
• 1 teaspoon butter
• 1 leek, trimmed and washed, cut white part only into small dice
• 4 boneless skinless chicken thighs, cut into bite sized pieces
• 2 tablespoons flour
• 1 cup hot chicken broth
• 12 tablespoon minced fresh dill
• salt
• pepper
• 2 sheets phyllo dough

1. Blanch sugar snap peas in boiling water 1 minute.
2. Drain well and set aside.
3. Melt 2 tablespoons butter in medium pan.
4. Add leek to butter and saute until tender, about 5 minutes.
5. Add chicken pieces and cook just to get rid of pink color, about 5 minutes.
6. Stir in flour and cook over low heat, stirring constantly, until thickened.
7. Add hot broth and cook and stir until thickened.
8. Stir in dill, sugar snap peas and salt and pepper to taste.
9. Simmer 5 minutes.
10. Turn off heat and set aside while preparing filo crust.
11. Melt remaining 4 teaspoons butter.
12. Using 1 filo sheet at a time, fold in half widthwise and brush with butter.
13. Fold again to 6 by 8 inch rectangle.
14. Brush again with butter.
15. Fit filo into mini-souffle dish or cup that measures 4 inches across.
16. Arrange filo in dish to create as large a space as possible for filling.
17. Press dough against edges of dish.
18. Repeat process with remaining sheet of dough.
19. Spoon chicken mixture into both dishes, patting it down to get as much chicken into each dish as possible.
20. Place dishes on small baking sheet.
21. Bake at 350 degrees until filo is golden and chicken is tender and bubbly, about 25 minutes.
22. Remove from oven.
23. Let stand 5 minutes before serving.
24. Makes 2 servings.

sugar snap peas, butter, butter, chicken thighs, flour, chicken broth, dill, salt, pepper

Taken from www.food.com/recipe/chicken-pot-pie-in-filo-511534 (may not work)