1 2 1/2 - pound chicken, cut into quarters
2 quarts water
1 tablespoon salt
2 cups carrots, medium diced
2 cups celery, medium diced
1/2 cup onions, chopped
1 cup fresh or frozen peas, thawed
3 tablespoons butter
3 tablespoons flour
2 cups reserved chicken broth
1 teaspoon chopped fresh basil
1 teaspoon salt
1 1/2 teaspoons ground black pepper
1/4 cup sour cream
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
Place chicken, water and salt into 4-quart soup pot. Bring to a boil over high heat, reduce heat to low and simmer chicken until tender, about 1 hour. Remove chicken, cool and dice 2 cups of meat. Strain chicken broth into fresh pan.
Simmer carrots in strained chicken broth until tender, remove and add to diced chicken. Repeat this procedure with onions and celery. In small saucepan, over medium heat, melt 3 tablespoons butter. Stir in flour, mix well, and cook for 1 minute. Then whisk in 2 cups of strained chicken broth. Bring to a boil, stirring constantly, and simmer for 2 to 3 minutes, or until thickened. Remove from heat and cool slightly.
In large bowl, place chicken, cooked vegetables, thawed peas, and chicken broth, mixing lightly. Season with basil, salt and pepper. Cool completely and stir in sour cream.
To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top. Bake in preheated 350ºF oven for 30 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
Note: You may also bake in 8 small ovenproof ramekin dishes or bowls. Follow the above instructions, overlapping the fillo and buttering them as you place into the individual dishes.