- 6 skinless chicken breasts ( 1 inch dice ) 
( or equivalent chicken thighs ) 
- 3 carrots ( 1/ 2 inch dice ) 
- 2 medium potatoes ( 1/ 2 inch dice ) 
- 3 large stalks celery ( 1/ 2 inch dice ) 
- 2 cups diced onions or 1 cup frozen pearl onions 
- 1 cup frozen peas 
- 1 liter / quart of chicken stock ( reg or low sodium or homemade ) 
- 3 TBSP corn starch ( dissolved in 3 TBSP water, make sure there are no lumps ) 
- 1/ 4 cup oil ( olive, corn canola ) 
- 4 TBSP melted or clarified butter ( or ghee ) 
- 1/ 4 TSP dried sage or rosemary ( you choose ) 
- 1 TSP fresh ground black pepper ( or to taste ) 
- kosher salt to taste 
- 8" x 12" casserole dish or pan ( or equivalent ) 
- 8 sheets of filo dough ( can be substituted with pie crust top and bottom )

Preheat oven to 350 degrees.

In a large sauce pan or pot, sautee carrots, onions and celery ( about 10 minutes )

NB: If you are using frozen pearl onions, do not sautee with carrots and celery, just add the pearl onions with the frozen peas.

Add potatoes to the veggies and continue sauteĀ“ for 5 minutes

Add diced chicken continue cooking until chicken is cooked through.

Add peas ( pearl onions ) and chicken stock, cover and simmer ( med to low heat ) for 20 minutes.

Make a well in the middle of the chicken mixture ( so that only liquid remains in the well ) and slowly add half of the corn starch mixture while stirring. Now stir the chicken mixture which should be starting to thicken, add more corn starch mixture slowly, if you desire thicker texture. When the sauce gets to the desired thickness, take pan off heat and let rest.

NB. If you make the sauce too thick just use more chicken stock or some water to thin it out, but add it very slowly until you get to your desired consistency.

While chicken mixture is resting, lightly butter inside of casserole 
Lay one sheet of filo in casserole, lightly brush butter on top of filo and add another sheet, repeat until 4 layers of filo are on the bottom layer.

Pour chicken mixture gently and distribute evenly.

Repeat the filo layering on the top with butter brushed between each sheet and on top, be very gentle with brushing the filo.

Bake at 350 degrees for 20-30 minutes. 
If the top of the filo is browning too quickly put tin foil on top to protect.

This recipe is VERY flexible but the basic concept, using corn starch and chicken broth to produce a sauce with body, can be adopted to suite a variety of recipes.

If you are not comfortable with filo dough, which can be found at most large grocery or food specialty stores, you can use ready made pie crusts or make your own.

Butter can be replaced with any fat or oil, but butter tastes best.

Tasty recipe for people with lactose intolerance or milk allergies.