Wouldn’t you agree that chicken pot pie with mushroom gravy would be amazing today for lunch or dinner? Thank you, @smfchicken: you never disappoint. . BLOG —> https://sliceofjess.com/mini-chicken-pot-pies-with-mushroom-gravy/ . INGREDIENTS: • 2 tbsp. Unsalted Butter • 1 Yellow Onion, minced • 1⁄2 cup Chopped Carrots • 1⁄2 cup Chopped Celery • 1 cup Baby Bellas Mushrooms, stems removed • 1.5 lb. Springer Mountain Farms Chicken Thighs • 2 Garlic Cloves, minced • 1⁄3 cup All Purpose Flour • 1⁄2 tsp. Salt • 1⁄2 tsp. Black Pepper • 4 Thyme Sprigs, leaves removed • 1.5 cups Chicken Bone Broth • 2⁄3 cup Half and Half • 1⁄2 cup Frozen Peas • 12 sheets Phyllo Pastry, thawed • 4 tbsp. Olive Oil • 1⁄4 cup Chopped Fresh Parsley • Course Sea Salt, optional . DIRECTIONS: 1. Add butter and the minced onion, carrots and celery to a pan over medium high heat, sauté for 10 minutes, or until softened. 2. Add the mushrooms, then top with the chicken breasts. Sprinkle with minced garlic. Cover and cook over medium heat for 15 - 20 minutes. Once the chicken has reached an internal temperature of 165F, remove from the pan and shred. 3. Preheat the oven to 425F. 4. Place the shredded chicken back in the pan and stir together with salt, pepper and flour. Cook for 1 - 2 minutes, continuously stirring. Then add the chicken bone broth, half and half, thyme leaves, and bring to a boil. Reduce heat to a simmer and continue to cook until the mixture has thickened. This will take about 5 minutes. Then stir in the frozen peas. 5. Transfer the mixture and split between four to five oven safe ramekins. Cover each ramekin with folded Phyllo sheets and drizzle with approximately 1 tbsp. Olive Oil each. 6. Bake for 10 minutes, or until the top of the sheets are golden brown and crispy. Serve with chopped parsley and course sea salt. Enjoy!