Skillet Chicken och Broccoli Pot Pie med VitlöksSmör Phylloskorpa

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 375 F.
2. 2
   Melt together the olive oil and 4 tablespoons butter In a large oven safe skillet over medium heat. Add the shallot, 1 tablespoon thyme, and 1 tablespoon sage. Cook until the shallot is fragrant, about 5 minutes. Add the flour and cook until a paste forms and turns golden, 1-2 minutes. Gradually whisk in the wine and broth. Add the chicken and season with salt and pepper. Bring to a boil.
3. 3
   Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 10 minutes. Stir in the carrots, broccoli, celery, and cayenne, and cook until the chicken is cooked through, about 5 minutes more.
4. 4
   Remove the skillet from the heat, then shred the chicken using 2 forks.
5. 5
   In a small bowl, combine 4 tablespoons melted butter, 1 tablespoon thyme, the garlic, and rosemary.
6. 6
   Place 2 pieces of phyllo on a clean counter, one on top of the other. Brush the melted garlic butter over the phyllo. Top with 2 more sheets of phyllo (one on top of the other), placing it slightly off-center. Butter the phyllo. Top with 2 more sheets of phyllo (one on top of the other), again, placing it slightly off-center to create a circle. Now, repeat this layer with the remaining sheets of phyllo. Carefully place the phyllo over the skillet. Make 2-3 slits in the top of the dough with a sharp knife. Lay the sage leaves on top of the crust.
7. 7
   Bake until the phyllo is golden brown, 25-30 minutes. Let cool 10 minutes, then serve!.