Summery Pot Pie

Comfort food with lots of veggies! Switch up the veggies with what is available to you. From Food and Drink Early Summer 2014.

1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
1 1/2 cups chicken broth
2 tbsp chopped fresh tarragon
1 tsp salt and freshly ground pepper
4 cooked skinless, boneless chicken breasts, cut into small chunks
1 bunch Chinese broccoli, chopped
6 spring onions, chopped
2 cups snap peas, trimmed and sliced in half
1 sweet pepper, chopped
4 sheets defrosted phyllo pastry
3 tbsp butter, preferably salted, melted

1. Preheat oven to 375F.
2. Melt 1/2 cup butter in a very large saucepan set over medium heat.  Using a wooden spoon, slowly stir in flour.  Cook stirring frequently for 2 minutes.  Slowly whisk in milk and broth until incorporated.  Whisk in tarragon, salt and pepper.  Stir in chicken and vegetables.  Cook, stirring occasionally for 5 minutes or until slightly warmed.
3. Meanwhile prepare phyllo.  Working quickly, remove a sheet of pastry to countertop.  Cover remaining stack of phyllo with a damp kitchen towel.  Lightly brush phyllo sheet with melted butter.  Continue with remaining phyllo and butter, stacking prepared sheets on top of each other.  Turn creamy chicken mixture into a 9 x 13 inch baking dish.  Carefully lift prepared phyllo stack overtop.  Crimp edges.
4. Bake in centre of preheated oven for 20 to 22 minutes or until phyllo is lightly golden.  Carefully cut through phyllo.  Scoop servings into bowls.  Serve warm with mashed potatoes to soak up the sauce.