From 'Cooking Light' 1986:
2 lbs. chicken thighs, skinned and boned 1 med. onion, chopped 1 med. tart apple, peeled and chopped 2 carrots, chopped 1-1/2 c. celery, chopped 1 med. bell pepper, chopped 1/4 tsp. ground nutmeg 1/4 tsp. dried thyme 1 c. chicken stock or broth 2 Tbs. cornstarch 2 Tbs. water 1 Tbs. Worcestershire sauce 3 Tbs. fresh minced parsley 2 Tbs. unsalted butter 1 Tbs. lemon juice 8 sheets phyllo dough, thawed
Cut chicken into 1 inch pieces and combine with next 10 ingredients in a covered pot; cook over medium heat until chicken is tender. Combine cornstarch with water; add Worcestershire and stir until blended. Stir into chicken mixture. Add parsley and bring to a low bowl. Transfer to a 10 inch pie pan sprayed with cooking spray.
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Combine butter and lemon juice in a small bowl. Place 1 sheet of phyllo dough on a flat surface. Brush lightly with butter mixture. Repeat procedure with remaining sheets, arranging sheets on top of each other to form a stack. Cut the phyllo sheets into an 11" round and place over the chicken mixture, pressing dough on the edge of the pie plate to seal. Cut slits in the top of the phyllo. Brush top with the remaining butter/lemon mixture. Bake at 350F for 45 minutes.
Jill
