Step 1

1 Position a rack in the middle of the oven and preheat to 425 degrees

Step 2

2 In a large nonstick skillet over medium-high heat, heat 2 teaspoons of oil until shimmering

Step 3

3 Add the chicken and cook, stirring often, until it turns white, 2 to 3 minutes

Step 4

4 Transfer the chicken to a plate

Step 5

5 Reduce the heat to medium, and add the remaining oil and the onions

Step 6

6 Cook, stirring, until slightly softened, 2 to 3 minutes

Step 7

7 Stir in the vegetables, thyme, nutmeg and cayenne and cook, stirring occasionally, until hot, 2 to 4 minutes

Step 8

8 Add 1 3/4 cups of broth to the skillet and bring to a boil

Step 9

9 In a small bowl, whisk together the remaining broth and the cornstarch, then whisk both into the broth in the skillet

Step 10

10 Return the mixture to a boil and cook until thickened, about 2 minutes

Step 11

11 Turn off the heat and return the chicken to the skillet

Step 12

12 Add the sour cream

Step 13

13 Worcestershire sauce, sherry and salt, and stir to combine

Step 14

14 Taste, and adjust the sour cream, salt and cayenne as desired

Step 15

15 Grease the four 10- to 12-ounce ovenproof baking dishes by lightly brushing with oil

Step 16

16 When ready to bake, fill each ramekin with 1 cup to 1 1/4 cups of chicken mixture

Step 17

17 Divide the phyllo into 2 stacks of 3 three sheets each, coating each sheet lightly with the cooking spray before stacking

Step 18

18 Cut each stack in half crosswise to create 4 stacks

Step 19

19 Drape one stack over each baking dish, tucking in any overhanging edges

Step 20

20 Place the pot pies on a large, rimmed baking sheet

Step 21

21 Bake 12 to 15 minutes (check after 12 minutes

Step 22

22 ) or until the filling is bubbly and the tops turn golden

Step 23

23 Let rest for 2 minutes before serving

Step 24

24 Serve hot

Step 25

25 NOTES:

Step 26

26 This filling also works well in a whole pot pie

Step 27

27 Position a rack in the middle of the oven and preheat to 400 degrees

Step 28

28 Make or buy 2 savory pie doughs (see related recipe)

Step 29

29 Roll out both doughs on a lightly floured surface to about 13-inch circles

Step 30

30 Line a 9-inch, deep-dish glass or aluminum pie plate with one of the doughs

Step 31

31 Spoon the warm filling into the crust-lined dish

Step 32

32 Gently drape the second crust over the filling, trimming away any excess and sealing and crimping the edges

Step 33

33 Cut four 1-inch slits into the top dough

Step 34

34 Bake for 10 minutes, then reduce the oven temperature to 375 degrees and bake for an additional 15 minutes, checking after 10 minutes, until the crust is golden and the filling is bubbly

Step 35

35 If the crust begins to brown too quickly, cover the crust edge with strips of foil

Step 36

36 Let stand for at least 5 minutes before serving

Step 37

37 If you like your chicken pot pie creamier, you can use up to 1 cup of sour cream in the filling