LEMONY MEDITERRANEAN CHICKEN POT PIE

Preheat the oven to 425 °F, 220 °C.

Place the chicken thighs on a baking tray and drizzle with olive oil. Season with salt, pepper, garlic, cumin, and sumac on both sides.
Roast uncovered for 35 minutes.
Remove from oven and set aside to cool.

Place the onion and olive oil in a pot and cook over medium heat until soft. 5-10 minutes. Add the garlic and warm through a few seconds.
Add the potatoes and season with salt and pepper. Cook over medium-high heat 10 minutes, stirring often to prevent them from burning.
Remove the skin from the roast chicken and chop into small pieces.
Add the chopped bell peppers, peas, roast chicken cubes, stock, black pepper, and sumac. Bring to a boil then reduce to a simmer and cook for 10-15 minutes or until the potatoes are fork tender.
Taste and add salt if necessary.
Combine the egg yolks, cornstarch, lemon juice, and dill in a bowl and whisk until smooth.
Add some of the hot soup liquid to the egg sauce and whisk to temper.
Add the lemon sauce to the pot and simmer for 2-3 minutes or until it is thickened.
Pour the soup filling into a 9 by 13-inch baking dish or into individual ramekins/oven- safe soup bowls.
Top with a layer of phyllo, drizzle with butter and sprinkle with cheese. Keep layering the phyllo like this (with butter and cheese) until it is finished.
Pour the remaining butter over the phyllo and brush over top.
Bake in the center rack of the oven at 400 °F, 200°C for 40 minutes or until the phyllo is golden.
Remove from the oven and allow the chicken pot pie to rest for 35-40 minutes then serve.
Enjoy!