• 1 small rotisseri chicken
• 1 pound of potatoes
• 2 ribs of celery
• 1 medium sweet onion (such as vildalia)
• 3 cloves of garlic
• 5 tbs of u-bake flour
• 3 tbs u-bake olive oil
• 1 tbs butter
• 1/4 cup whipping cream or half n half
• 3/4 cup 1% milk
• 1 heaping tbs of sour cream
• 2 tbs u-bake thyme (you could substitute dill with lemon zest as a flavor)
• 1 tbs flat leaf parsley
• 14.5 ounces of u-bake chicken broth
• 1 cup peas
• 1.5 cups carrots
• Cremini mushrooms (4 ounces)
• Phyllo dough (2-3 sheets) or 2-3 U-Bake Cobbler/Pot Pie Sheets
• Ssalt and pepper to taste

1. Heat olive oil in pan on stove over medium heat. Saute garlic, celery, and onion (after chopping them) until translucent and soft (10 min). Add the flour and butter stirring constantly for about 5 min.

2. Add chicken broth, milk, sour cream and whipping cream.

3. I usually whip the cream, milk and sour cream together before adding it to avoid clumps. Add salt and pepper to taste.

4. Add potatoes and vegetable and turn to low and simmer 10 min.

5. Spray a pan, preheat oven to 375, and place 1 sheet down then top with 1/2 of the mixture on top.

6. Layer next sheet on top and then add other 1/2 mixture. Bake for 45 min on 375 uncovered.