Chicken Pot Pie with Phyllo Crust

Ingredients

• 1 each Whole Chicken, giblets and neck removed (need half of chicken               meat, shredded or diced)
• 8 cups Water
• 2 cups Potato, peeled and diced
• ½ cups Vegetable oil
• ½ cups Flour
• 1 cup Onion, chopped
• 2, 16 oz bags Vegetable Blend, frozen
• 2 teaspoons Sage, rubbed
• to taste             Salt and pepper
• 1 box             Sheet Phyllo Dough
• ½ cup Panko Bread Crumbs
• 2 tablespoons Butter, melted

Directions

1. Thoroughly wash the whole chicken and place in pot with the water. Place on stove and bring to a boil, reduce to a simmer and cook for 60-90 minutes, until fully cooked, when it reaches 165 degrees. You may do this ahead of time and cool. Only need ½ of chicken meat for this recipe.
2. Preheat oven to 375 degrees.
3. Once chicken is done, remove from broth and reserve 4 cups of the broth. Shred the chicken. Place the 4 cups broth in saucepan with potatoes and cook over medium heat until potatoes are just tender. Drain potatoes and reserve broth.
4. In a separate saucepan, place the oil over medium heat. Add the flour to make roux, stirring over medium heat 2-3 minutes. Add diced onion and continue to cook until they are tender. Pour in the 4 cups chicken broth that was used to cook potatoes and mix well. Bring to a boil, reduce to a simmer and cook for 5 minutes, stirring frequently. Remove from heat.
5. Add chicken, vegetables, and potatoes to the thickened broth, along with the sage. Add salt and pepper to taste. Add ½ of the chicken, shredded or diced.
6. Spray two deep-dish pie pans with nonstick spray. In your lightly greased pie pans, layer 5 sheets of phyllo in the bottom, topping each sheet with small amount of panko crumbs. Pour in half of the Pot Pie filling (must be cooled). Top with the other 5 sheets of Phyllo, sprinkling each sheet with panko crumbs. Brush top layer with 1 tablespoon melted butter.
7. Bake for 30-45 minutes until crust is golden brown.