Chicken Pot Pie from Kia Crittenden

Chicken Pot Pie

1 tablespoon olive oil
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
½ cup white whine
2 (10 ¾ ounce) cans cream of chicken soup
1 cup sour cream
½ teaspoon dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
3 cups chopped cooked chicken
½ cup shredded Cheddar cheese
8 phyllo dough sheets, thawed and covered with a damp towel
Nonstick cooking spray

1. Preheat oven to 350¢ª.  Spray 4 (2-cup) ramekins with nonstick cooking spray.  In a large skillet, heat oil over medium-high heat.  Sauté carrots, celery, and onion until tender, about 3-5 minutes.  Add wine, and cook until reduced by half, about 3-4 minutes.
2. In a large bowl, combine soup, sour cream, parsley, garlic powder, salt, and pepper.  Stir in vegetables, chicken, and cheese.  Spoon into prepared ramekins.
3. Spray one sheet of phyllo with nonstick cooking spray.  Carefully fold in half, lengthwise, and place over chicken mixture in one ramekin.  Spray another sheet of phyllo with nonstick cooking spray, fold in half, and place crosswise over first sheet of phyllo.  Using remaining phyllo and cooking spray, repeat layers on each ramekin.  Make 3 slits in center of phyllo on each ramekin to allow steam to escape.  Bake until golden brown, about 15 minutes.  Enjoy!