Ingredients:

  • 3 cups (680g) shredded rotisserie chicken
  • 4 tbsp (56g) unsalted butter
  • 1 medium (110g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (1g) salt
  • 1/2 tsp (1g) black pepper
  • 1 tbsp (15ml) fresh parsley, chopped
  • 1 package (450g) phyllo dough, thawed
  • 1/2 cup (115g) unsalted butter, melted
  • 1 egg (50g), beaten
  • 1 tbsp (15ml) water

Instructions:

  1. Melt 4 tbsp (56g) of butter over medium heat in a 10-inch ovenproof skillet. Add diced onion, carrots, and celery; cook for 6-8 minutes until softened. Stir in minced garlic and cook for 60 seconds.
  2. Sprinkle all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Gradually whisk in the chicken broth and heavy cream. Simmer on low-medium heat for 5-7 minutes until the sauce thickens into a glossy consistency.
  4. Stir in the shredded rotisserie chicken, dried thyme, salt, black pepper, and chopped parsley.
  5. Layer phyllo dough sheets over the filling, brushing each sheet with melted butter. Trim edges to fit the skillet.
  6. Brush the top layer with the egg wash (beaten egg and water).
  7. Bake or broil until the phyllo crust is mahogany-colored and shattering crisp.