Chicken Pot Pie recipes always seemed either too daunting or too ordinary until I played with 3 different recipes to come up with this light and flaky version. It's so easy that it can be changed to accommodate a ground beef or roast beef version as well. Phyllo dough can seem tricky but it is much easier to work with than some may think and the results are definitely worth it!
Preheat oven to 425 degrees. Coat a 13 x9 baking dish with nonstick spray.
Dissolve bouillon in hot water; stir well.
In a large bowl, combine chicken, corn, carrots, onion, mushrooms, green beans, celery, pimentos, and ground pepper. Set aside.
In a large saucepan, melt margarine then blend in flour.
Slowly add broth to flour mixture, stirring constantly with a wire whisk. Continue to cook over medium heat until mixture thickens to a gravy consistency. Stir constantly to prevent lumps.
Add chicken mixture to gravy mixture; stir well. Cover and allow to simmer for 5 minutes or until vegetables heated through; stirring occasionally. Remove from heat and pour into prepared dish; set aside.
Melt butter in microwave for about 30 seconds.
Unroll 8 sheets of thawed phyllo dough (wrap remaining dough in plastic wrap and refrigerate)onto a large piece of plastic wrap. Remove one sheet, brush one side thoroughly with melted butter; place it butter side up on top of filling. Repeat with all sheets.
Cut a 1 inch slit or hole in middle of phyllo to allow steam to escape.
Bake @ 425 degrees for 25-30 minutes or until golden brown and filling is bubbly.