Chicken in Phyllo Cups

Prep and Cook

• Defrost frozen phyllo in refrigerator over night.
• Preheat oven to 375 degrees.
• Brush 6-cup muffin tins with melted butter using pastry brush.
• Unfold phyllo dough onto flat work surface and cover with damp dish towel to prevent pastry dough from drying out.
• Remove top sheet and place on work surface keeping the original pile covered.
• Brush single sheet of phyllo dough with buttered brush, then top with a second layer of phyllo, butter and repeat with a third sheet of phyllo and butter.
• Cut into 6 six inch squares and gently press into muffin tins, allowing the pastry to fall over the edges.
• Brush the inside of the cups with any remaining butter.
• Bake until golden, about 5 minutes.
• Melt butter in a medium size saucepan over medium heat. Add onion, leek, garlic, potato and carrot and saute until softened. Stir in white wine and chicken stock and simmer for about 15 minutes until vegetables are cooked.
• Shake together in a covered jar, flour, milk, salt and pepper. Pour over the vegetables, stirring constantly, until sauce thickens.
• Add chopped chicken, mushrooms and fresh tarragon to the vegetables.
• Season to taste with salt and pepper.
• Cover and set aside to cool if you are making it ahead of time or keep on the stovetop on low heat to keep warm.
• Toss spinach, pomegranate seeds and toasted almonds with your favourite vinaigrette dressing.
• Place salad on the centre of the plate and leave a spot in the middle for the phyllo cup.
• Fill phyllo cup with chicken mixture and place in the centre of the salad.
• Serve immediately.