Chicken Pot Pie

1 large bag frozen vegetables
3 tablespoons butter
1 large chopped onion
3 stalks celery, chopped
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups diced cooked chicken
1 package Phyllo dough

Toss frozen vegetables with oil and spread evenly onto a sheet pan. Place into 400* oven and cook until golden brown.

Toss frozen vegetables with oil and spread evenly onto a sheet pan. Place into 400* oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and slowly cook the onion and celery. In a microwave, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook 2 to 3 minutes. Sift the flour and cook for 1 to 2 minutes. Slowly add the hot milk mixture stirring and cook until thickened. Add the parsley, salt and pepper. Add the vegetables and the chicken. Pour into a baking pan, and top with 4 to 5 sheets of Phyllo dough, buttering or olive oiling between each one. Place into the oven and cook until Phyllo has browned and the mixture is hot and bubbly, about 30 minutes or so.