Hipster Chicken Pot Pies

In a large skillet, heat 1 tablespoon olive oil. Add the onions, celery, carrots, and thyme and cook until softened (about 10 minutes). Add the flour and mix until it lightly coats all of the vegetables. Pour the broth into the skillet while continuing to stir. Bring to a boil and then simmer on medium low heat until the vegetable mixture has thickened (about 5-10 minutes). Remove from heat. Add the peas, salt, pepper, and chicken to the vegetable skillet. Set aside.

Heat oven to 375ºF.

In a small bowl, combine remaining 2 tablespoons olive oil with a pinch of salt. Open the phyllo dough and lay a sheet down on your work surface. Brush with the olive oil mixture. Layer another sheet on top of the first and repeat the brushing process. The sheets should not match up perfectly but rather be loosely aligned. Continue to layer the six sheets. Once complete, cut the layered sheets into quarters.

Prepare medium-sized ramekin/souffle dishes and place on a baking sheet. Spray the insides of each with cooking spray. Ladle the filling mixture into each dish, filling them about 3/4 full. Place one of the quarters of the phyllo dough on top of each dish, pressing down lightly around the inside edges of each dish to secure the topping.

Bake for 20-25 minutes until light golden brown. Enjoy!