Chicken Pot Pies!

1 lb. chicken breasts, chopped
1 t. black pepper
1 t. salt
2 T. olive oil
2 leeks, chopped
2 celery stalks, chopped
2 potatoes, chopped
1/2 lb. green beans, chopped
2 cloves garlic, minced
1 1/2 c. milk
1/3 c. flour
2 c. chicken broth
1 c. frozen peas
2 T. fresh parsley
1 T. fresh thyme
3 sheets phyllo dough
2 T. grated Parmesean

Saute chicken in 2 t. olive oil.  Season with salt and pepper.  Remove from pan and add 2 t. more olive oil.  Saute leeks and celery until soft.  Add potatoes, green beans, garlic, and more salt and pepper can cook for 2 minutes.  Add milk, flour and chicken broth. Bring to a boil.  Cover and simmer for 10 minutes.  Add chicken, peas, and herbs.  Spoon into 4 large bowls.  Cut thawed phyllo dough into 4 squares and top each bowl, tucking in the edges.  Brush with olive oil and top with Parmesean.  Bake at 350 degrees for 30 minutes or until bubbly.