Chicken Pot Pie

2lbs chicken (white or dark), diced

1 heaped teaspoon salt

1 teaspoon pepper

4 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1 cup diced yellow onion

1 cup diced celery

1 cup chicken stock

1 bay leaf

1/2 cup heavy cream

2 teaspoons cornstarch

2 teaspoons fresh thyme

2 cups chopped kale or vegetables of your choice

1/2 package phyllo pastry or premade pie crust

Preheat oven to 350F.
Heat Pompeian Mild Taste Olive Oil in a large skillet over medium-high heat. Add chicken, salt, pepper, garlic and rosemary. Sauté for 5 minutes then add onion and celery. Cook for another 5-8 minutes until onions are translucent and fragrant, add chicken stock and bay leaf.
Place lid on skillet and cook for 15-20 minutes until chicken is tender. Remove lid and lower heat, simmer until liquid in skillet is reduced by half then add combined cream and cornstarch. Stir until thickened and remove from heat, adding fresh thyme and kale.
Use your hands to ruffle the thawed phyllo pastry and arrange it on top of the chicken mixture in skillet until completely covered. Brush with Pompeian Mild Taste Olive and bake for 12 minutes or until top is golden.