Hot Chicken Salad Pot Pie - cooking recipe

Ingredients

Filling
2 cups cooked chicken breasts
2 cups celery
1/2 cup slivered almonds
1 tablespoon onion (grated)
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup mayonnaise
Topping
6 phyllo pastry sheets
3 tablespoons unsalted butter
1/2 teaspoon salt

Preparation

Position a rack in the middle of the oven. Preheat the oven to 375\u00b0F Have ready a 9x2 inch round baking dish or glass pie dish.
Filling:
In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
Spoon the filling into the baking dish, spreading it evenly.
Topping:
Lay out the phyllo pastry sheets in a stack.
Immediately cover them completely with a damp dish towel.
Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.