Hi Nicole -- here goes: (it may look a bit complicated but it's well worth the effort!)

Greek Chicken Pot Pie

Meat of 1 chicken, roasted, chopped into 1" pieces
1 carrot, medium diced
1 stalk celery, medium diced
1 cup frozen peas
3/4 cup rice, cooked just barely al dente
Zest of 1 lemon, finely minced
Juice of 1 lemon
5 cups rich chicken stock*
3/4 cup feta cheese, cut into 1/2" cubes
4 tablespoons butter
4 tablespoons flour
2 teaspoons each fresh dill, parsley, oregano, finely minced
6 sheets filo (phyllo) dough
1 tablespoon butter melted in 1 tablespoon olive oil
Salt & pepper
Pinch sugar

(*"Rich chicken stock" means a stock made from the carcass of a roasted chicken, as opposed to that made by boiling a raw chicken... lots more flavor!)

1. Heat stock to a simmer.
   Steam carrots, celery and peas with butter, salt and sugar, until just tender.

2. Make a roux with the butter and flour. (This means: melt the butter over med-high heat, then whisk in the flour to make a paste) Cook until no floury taste remains and the roux is a golden brown.
   Slowly whisk in rich stock, lemon juice and lemon zest. Continue whisking in stock until a thick sauce forms.
   Add herbs, salt and pepper.

3. Oil a 10" baking dish. Add chicken, vegetables, rice and feta cheese. Stir gently to combine. Pour in the sauce.

4. Brush filo sheets with butter-oil mixture and layer on top of dish. Trim overhanging filo and bake at 375*F until browned.


Cheers,
Michael