Handheld Chicken Pie

Preheat oven to 375 F.

Mix chicken, ½ cup of the chicken broth and spices together in a 13×9 dish. Spread chicken in a single layer and cover dish with a sheet of foil. Bake for 35 minutes. Remove dish from oven. Shred chicken and set the mixture aside.

For the sauce: In a saucepan over medium heat, melt the butter then add onion, carrots and celery and saute until translucent. Add cream cheese and mix until well blended. Stir remaining ¼ cup chicken broth into the cream cheese mixture. Add cream cheese mixture into the shredded chicken. Mix in peas and carrots. Set aside.

Unroll phyllo dough on a clean work surface and cut each sheet in quarters (4 equal pieces). Brush butter onto each sheet of phyllo dough. After you have placed 2 on top of one another, top with a heaping spoonful of chicken mixture in the middle of the rectangle. Fold the sides of the phyllo dough inward, and then fold the top and bottom inward as well. Brush with butter and place the pie on a rimmed parchment lined cookie sheet, seam side down. Repeat until you have used all the chicken and phyllo dough.

Bake at 375 F for 25 minutes. Remove from oven. Serve or freeze for a later day.

Reheating Instructions: Preheat oven to 350 F. Bake the frozen pies on a parchment paper lined cookie sheet for 30 minutes or until heated all the way through.