Ingredients
  • 2   tablespoons 
    butter
  • 1   
    yellow onion, diced
  • 2   tablespoons 
    flour
  • 2   
    celery stalks, diced
  • 3   
    carrots, peeled and diced
  • 1   cup 
    frozen peas, thawed
  • 2   cups 
    chicken broth
  • 3   cups 
    shredded rotisserie chicken
  • 1/2  teaspoon 
    salt
  • 1/4  teaspoon 
    dried basil plus additional to taste
  • 5   
    sheets phyllo dough, thawed
  • 1   
    egg yolk, whisked
Directions
1.
Preheat the oven to 400 degrees F. Melt the butter in a large pot over medium heat. Add the onion and saute 3 minutes. Sprinkle onion with the flour and cook 2 minutes. Add the celery, carrots, peas and chicken broth. Turn heat to medium high; cook 2 to 3 minutes, until sauce thickens. Add the chicken, salt and basil to taste; mix.
2.
Spoon the mixture into six oven-safe ramekins, filling each to the top.
3.
Unfold the sheets of phyllo dough, keeping them stacked. Use a paring knife to cut the dough into six circles that are 1 1/2 inches bigger in diameter than the ramekins. Place one stack on each ramekin; brush with some of the egg yolk. Top with the 1/4 teaspoon of basil and coat again with egg yolk.
4.
Cook on the top rack of oven 10 minutes. Serve.
Nutrition information
Per Serving: cal. (kcal) 305, Fat, total (g) 17, sat. fat (g) 6.5, carb. (g) 20, fiber (g) 3, pro. (g) 20, Percent Daily Values are based on a 2,000 calorie diet
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