Chicken Pot Casserole

450º 25 min
2 onions, diced
1 tablespoon olive oil

2 chicken breasts, cubed
1/2 cup white wine
2 celery stalks, sliced
2 cups chicken broth
1 bay leaf

Roux:
4 tablespoon olive oil
6 tablespoon flour
Pepper
Salt

1 sheet frozen phyllo dough, thawed (Winn Dixie carried Pepperidge Farms Puff Pastry Sheets)
In a pan, sauté onions in oil until tender
Add chicken, broth, wine, celery and bay leaf, simmer 10 minutes.
Roux: In a small pan melt the butter; then add the flour, salt and pepper, stirring briskly for 5 minutes to form a roux.
Place the chicken mixture in a 2 quart casserole. Add the roux and stir.
Drape the phyllo dough over the top and trim edges.
Bake for 20 to 25 minutes.

BigPineKey.com updated 2011