Ingredients
- 1/4 brown onion, medium diced
- 2 garlic cloves, minced
- 8 ounce stewed tomatoes, diced
- 1/2 cup frozen peas
- 1 tablespoon cornstarch
- 1 cup vegetables from chicken soup
- 1 cup chicken - shredded, from chicken soup
Preparation
Baking Directions:
Preheat oven to 350 F.
Cut filo dough into pieces the size of your pot pie individual pans.
Lightly brush every other sheet with olive oil.
Sprinkle top sheet with salt and pepper.
Bake for 20 minutes or until crispy golden brown.
In a medium saucepan, add 1 teaspoon of oil, onion and garlic and cook until tender and clear.
Add tomatoes, peas and jalapenos, and simmer.
Meanwhile, combine 1 tablespoon water with 1 tablespoon of cornstarch.
Slowly add to saucepan.
Add 1 cup of vegetables, 1 cup of chicken stock and 1 cup of shredded chicken left over from chicken soup.
Stir to combine.
Then simmer for 15 minutes covered.
Spoon into single-serving pot pie dishes.
Top with crispy filo dough.
