Based on a piece on MyRecipes. Basically, cook the breast, remove, cook the veggies, then add the chicken back with the liquids, and cook a bit more.
- 2 Tbsp olive oil
- 1.5 lb chicken breast
- Another 2 Tbsp olive oil
- About 2 lb diced red potato (so like 1/2-in cubes)
- 1 medium sweet potato, also chopped to similar size
- 1 root, chopped to similar size
- (2 cups diced onion)
- 16 oz sliced mushrooms
- 2 cup diced celery
- 2 cup diced carrot
- 2 Tbsp some sort of dried Italian herb (parsley, basil)
- 1 Tbsp thyme/sage powder or dried form
- 3/4 cup all-purpose flour
- 5 cups milk
- 1/2 cup chicken broth
- 1/4 cup white wine
- Heat oil over medium heat.
- Add the chicken breast and brown both sides, lower heat, cook for 20 min covered. If you think there’s not enough liquid and it might burn, add some wine or water before lowering the heat.
- Remove chicken with slotted spoon. Raise heat back to medium. Add some more oil.
- Add potatoes and next ingredients (through thyme), and sauté for 5 minutes.
- Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently.
- Stir in milk, wine and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken.
- Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo.
- Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.