what-i-cooked: indian spiced chicken pot pie

this recipe was inspired by my love of samosas and my desire for a warm cooked meal on this cold (40's) michigan spring day.

ingredients:
serves 3- 4
1 rotisserie chicken
4 carrots
3 stalks of celery
2 large red potatoes
1 yellow onion
1 tablespoon freshly diced fennel bulb
1.25 teaspoons garam masala
.7 grams of saffron threads
1 teaspoon onion powder
1 teaspoon freshly grated ginger
salt and pepper to taste
3 cups of chicken stock
1/2 cup of heavy whipping cream
butter
extra virgin olive oil
15-20 sheets filo dough
flour

directions:
first pre-heat the oven to 375 and clean and prep the vegetables by dicing the peeled carrots, celery, onion and fennel bulb.  add the vegetables to a pre-heated dutch oven with 1 tablespoon of butter and 1 swirl of evoo.  saute until the onions become translucent. then add 2 tablespoons of flour to the mix to thicken into a roux.  heat 3 cups of chicken stock in a separate pot.  then, to the roux, add the diced white meat from the rotisserie chicken, the potatoes and the spices (garam masala, saffron, onion powder, salt, pepper, ginger).  add the heated chicken stock and the heavy whipping cream to the roux and give it a stir before covering and simmering for 20 minutes.  then, ladle the mixture into oven safe ramekins and top with 5 layers of filo dough each separated by a layer of butter before cooking in a 375 degree oven for 30- 40 minutes. enoy!