Spring Veggie Chicken Pot Pie
2 tablespoons Olive oil
1 tablespoon Butter, plus 1/4 cup
2 Leeks, white parts only, minced
2 Cloves of garlic, minced
Kosher salt, to taste
Black pepper, to taste
4 Young carrots, peeled, cut into 2-inch pieces
1 Thyme sprig, leaves only
1.5 tablespoons Flour
1/2 cup White wine
1 teaspoon Grainy mustard
1.5 cups Chicken stock
1.5 cups Half-and-half
2 cups Cooked chicken
1 cup Frozen peas, thawed
1 Package of phyllo dough, thawed

Preheat the oven to 375 degrees F.

Heat a high-sided skillet or Dutch oven over medium heat and add in the olive oil and 1 tablespoon of the butter. When melted, add in the leeks and garlic and cook over medium heat until soft, about 10 minutes. If the leeks begin to brown turn the heat down to low.

Season with salt and pepper and add in the carrots and thyme. Stir in the flour to coat the vegetables and cook another 2 minutes Pour in the wine to deglaze the pan and add in the mustard and stock. Bring to a simmer and then add in the half-and-half. Remove from the heat and set aside.

Place the remaining butter into a bowl and melt in the microwave, a few seconds at a time so it doesn't burn. Remove the phyllo from the packaging and lay it out on your work surface. Cut in half lengthwise and set one half aside and cover it with a lightly damp towel.

Brush the first layer of the phyllo dough half with the melted butter. Pick up 3 pieces and bunch into a loose bundle and place on top of the pot pie filling in your pan. Continue with the remaining phyllo, brushing with butter and then placing onto the filling until you have used all of the phyllo and the filling is covered. Brush with any remaining butter and season with salt and pepper.

Place into the oven for about 25 minutes until the phyllo is golden brown and the filling is bubbling around the edges. Serve.

Spring is in the air! Celebrate with this easy and delicious pot pie that features leeks, carrots and peas for a hearty dinner the whole family will love.