Pot pie with chicken and mushrooms

Ingredients:

• 2 bone-in, skinless chicken breasts (about 0.8 kg)
• 4 cups lightly salted chicken broth
• 2 tbsp. l. olive oil
• 3 large carrots, sliced ​​into 1cm thick rounds (1 1/2 cups)
• 8 champignons, cut into 4 pieces
• 2 celery stalks, cut into 1cm thick pieces.
• 0.5 cup small turnips, cut in half or into quarters if large
• 1 cup frozen pearl onions, thawed
• 1/4 cup flour
• 1 tbsp chopped parsley
• 2 tsp. chopped dill
• 0.5 tsp finely grated lemon zest
• 3 sheets of phyllo dough
• Paprika

Preparation:

1. Drizzle 4 ramekins (240 ml capacity) with olive oil.
2. Place the chicken breasts in a medium saucepan, add broth (just enough to cover the chicken), and bring to a boil. Cover, reduce heat, and simmer until the chicken is firm to the touch, about 15 minutes.
3. Remove the chicken from the broth; don't drain it. When it's cool enough to handle, shred or cut the breast into bite-size pieces, discarding the bones. (If some pieces are still pink, don't worry; they'll cook through in the oven.)
4. Preheat oven to 200°C.
5. Heat the olive oil in a heavy nonstick skillet over medium-high heat. Add the carrots, mushrooms, celery, and turnips, season with salt to taste, and cook until the vegetables are golden brown, about 8 minutes. Add the onion and cook for about 1 minute more. Stir in the flour and cook for 1 minute.
6. Pour in the reserved chicken broth and stir until it comes to a boil. Reduce the heat slightly and simmer until thickened, about 5-6 minutes. Add the chicken breast, parsley, dill, lemon zest, and pepper, and remove from heat.
7. Lay out 3 sheets of filo dough on a work surface, drizzling each layer with olive oil. Sprinkle the final layer with salt, black pepper, and paprika. Cut the stack in half crosswise and stack them on top of each other to create 6 layers.
8. Using scissors or a paring knife, cut out 4 circles of dough to fit the opening of each ramekin. Divide the chicken filling evenly among the ramekins and cover with dough. Bake until bubbly, the chicken is cooked through, and the dough is crispy golden brown, about 10-12 minutes.