1 cup Chicken Broth
3 Carrots, Cut In 1/2" Chunks
1 medium Potato, Cut In 1/2" Chunks
1 Parsnip, Cut In 1/2" Chunks
1/2 tsp Salt
1 cup Frozen Pearl Onions
1 cup Frozen Peas
1 lb Boneless Chicken, Cut In 1" Chunks
1/2 cup Evaporated Milk
1/4 cup Flour
1/2 tsp Dried Sage
1/4 tsp Black Pepper
2 Sheets Filo Dough, 17X11, Cut In Half
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Preheat oven to 375. Combine broth, carrots, jpotato, parsnips & half of the salt in a saucepan. Bring to a boil over high heat, then reduce to simmer. Cover & cook about 5 min. or until potatoes are tender. Stir in onions, peas & chicken & return to a boil. Reduce to simmer, cover & cook until chicken is cooked through, about another 5 min. Combine milk, flour, sage, remaining salt, and the pepper in another saucepan. Bring to boil, reduce to simmer & cook until thickened, about 2 min. Stir in the chicken mixture and cook another min. Spoon into 9" deep pie pan. Layer the filo dough overtop at right angles to each other, lightly spraying each layer with cooking spray. Tuck in the edges. Cut an X in the center, pull back the 4 corners & spray each with cooking spray. Bake for 10-15 min. until heated through & the crust is crisp & golden. Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Feb 21, 1998
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