Brunch : Savory Chicken Pot Pie

• 2 carrots, sliced
  
• 1 celery stalk, sliced
  
• 1 cup green beans, cut into 1-inch pieces
  
• 1/4 cup butter or margarine
  
• 1/4 cup all-purpose flour
  
• 1 cup chicken broth
  
• 1 cup half-and-half or milk
  
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon salt
  
• 3 cups cooked chicken meat, cubed
  
• 3 scallions, sliced
  
• 2 tablespoons fresh chopped parsley
  

• 8 sheets phyllo dough
  
• 3 tablespoons butter, melted
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  

Prepare filling: Cook carrots, celery and green beans in butter in 12-inch skillet over medium heat, stirring occasionally until slightly softened, about 5 minutes. Add flour; cook, stirring constantly until smooth, about one minute. Stir in chicken broth and half-and-half; cook, stirring constantly until mixture thickens, 1 to 2 minutes. Stir in cooked chicken, scallions and parsley. Spoon chicken mixture into deep-dish pie plate or six 1 1/2-cup ramekins.*

Preheat oven to 400ºF.

Prepare topping: Arrange 1 sheet of phyllo on waxed paper, keeping remaining layers covered with damp cloth to prevent drying out. Combine melted butter and TABASCO^® Sauce. Brush phyllo with butter mixture; repeat with remaining layers.

Place phyllo sheets on dish; fold any overhang under. Cut a hole in center of phyllo. Bake 20 minutes or until phyllo is golden brown and filling is hot.

*If using ramekins, cut buttered phyllo sheets into six even pieces. Place on ramekins; cut slits in center and tuck ends under. Bake 15 minutes or until phyllo is golden brown.

Makes 6 servings.