GRECIAN CHICKEN PIE

I have had this recipe since the 1980s.

2 cups sliced fresh mushrooms
1/2 cup chopped onion

3/4 cup + 2 tbsps butter (may substitute olive oil)
2 tbsps flour (diabetics should use whole-grain flour or a low-carb flour)
1 can (14.5-oz) stewed tomatoes, undrained
1/2 cup water
1 tbsp chicken-flavored instant bouillon
1/4 tsp thyme
4 cups cooked cubed or shredded chicken
1/4 cup sliced pitted ripe olives  

1 pkg (16-oz) frozen phyllo pastry, thawed
grated Parmesan cheese

Preheat oven to 350 degrees.

In a large skillet cook the mushrooms and onion in 2 tablespoons of the butter until veggies are tender.  Add the flour, stirring constantly until smooth.  Add the tomatoes with juices, water, bouillon, and thyme; cook and stir until bouillon is dissolved.  Remove skillet from the heat.

After removing skillet from the heat, stir in the chicken and olives.

Melt the remaining butter.

Place 2 sheets of the phyllo in the bottom of a greased 15 x 10-inch jellyroll pan, pressing into the corners.  Brush with the butter and repeat with 2 more sheets, brush with butter, repeat this process until you have used half the phyllo sheets.

Spread the chicken mixture evenly over the buttered phyllo.  Top the chicken mixture with the remaining phyllo sheets using the same 2 sheets, butter, repeat process until all phyllo is used.  Trim phyllo edges even with edges of the pan.

Lightly sprinkle the overall pie with the grated Parmesan cheese.

Bake at 350 degrees for 25 minutes or until the pastry is a golden brown.

file photo