Bastilla Pot Pie

Ingredients

6

Servings

5 tablespoons butter, melted, divided
1 large onion, chopped (about 2 cups)
3 medium carrots, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
2 cloves garlic, finely chopped
2 tablespoons plus 1 teaspoon McCormick Gourmet™ Moroccan Seasoning Ras El Hanout
3 tablespoons flour
3 cups Kitchen Basics® Original Chicken Stock
2 cups frozen peas
2 1/2 cups shredded cooked chicken
1 cup half-and-half
6 tablespoons sliced almonds, toasted and chopped, divided
12 sheets frozen phyllo, 12x17-inch, thawed and halved

Preheat oven to 375°F. Melt 3 tablespoons of the butter in saucepot on medium heat. Add onion, carrots, celery, garlic and 2 tablespoons of the Seasoning; cook and stir 5 minutes or until vegetables are tender. Sprinkle with flour; cook and stir 1 minute
Gradually add stock, stirring with whisk until smooth. Bring to boil. Stir in peas. Return to boil. Add chicken, half-and-half and 3 tablespoons of the almonds. Reduce heat to low; simmer, uncovered, 10 minutes or until mixture is thickened, stirring occasionally
Ladle chicken mixture evenly into 6 (2-cup) ovenproof bowls. For each pot pie, crumple 4 of the half sheets of phyllo to fit top of bowl. Place on chicken mixture. Drizzle evenly with remaining 2 tablespoons melted butter. Sprinkle with remaining 3 tablespoons almonds and remaining 1 teaspoon Seasoning. Place bowls on baking sheet
Bake 15 to 20 minutes or until phyllo is golden brown and chicken mixture is bubbling. Let stand 15 minutes before serving

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