Phyllo-Crust Chicken Pot Pie - cooking recipe

Ingredients

2 large skinless, boneless chicken breast halves
2 medium potatoes
1 onion
2 c. frozen mixed peas and carrots
2 Tbsp. salad oil
1 tsp. salt
1/4 tsp. dried tarragon leaves (optional)
1 (13 3/4 oz.) can low-sodium chicken broth
2 to 2 1/2 Tbsp. flour
6 sheets phyllo
1 Tbsp. butter, melted
onion powder to taste (optional)

Preparation

Cut chicken breast halves into 1-inch chunks.
Peel and cut potatoes into 1/2-inch pieces.
Dice onion.
In a 12-inch, high rim frying pan, over medium heat in hot salad oil, cook chicken, stirring frequently until tender and it loses its pink color. Remove with slotted spoon to plate.
Preheat oven to 425\u00b0.