2 tablespoons olive oil, divided
1 onion, diced
1 tablespoon dried oregano
1/2 tablespoon dried sage
1 cube chicken bullion
1/2 teaspoon black pepper
3 tablespoons flour
20 ounces chicken broth
1 can (14.5 oz.) Libby's Italian Cut Green Beans, drained
1 can (15 oz.) Libby's Peas & Carrots, drained
2 cups shredded cooked rotisserie chicken
6 sheets filo dough, thawed
1. Pre-heat oven to 350°F.
2. In large skillet, heat 1 tablespoon oil over medium-high. Add onion, oregano, sage, bullion, and pepper. Stir and cook 5 minutes. Add flour and stir to coat. Gently pour in chicken stock. Bring to a boil, then let simmer 5 minutes to thicken.
3. Mix in green beans, peas & carrots, and chicken. Transfer to 2-quart baking dish.
4. Add remaining oil to small bowl. Working one sheet at a time, use brush to “paint” olive oil on filo dough. After each layer is brushed with oil, add to top of baking dish forming top crust. Use knife to poke 2-3 slits in the crust, then bake for 25-30 minutes or until filo is golden browned. Let cool 10 minutes so it will thicken.