Shredded Green chile Chicken Filo Pot Pie Surprise

This was an experiment ti use ingredients I had left over that needed to be used. I like to marinate my chicken for at least 2 days before slow cooking for shredding, I use about a 1/2 cup, just enough to coat the chicken. Makes it tender and gives it a nicer texture and taste! I marinate the chicken in green chile's ( I prefer 505 brand, you can get a huge jar of it at Sam's Club or Costco usually)

Serving for 2

1 Breast marinated chicken breast (boneless)
1/4 C Green Chile (not to be included in the marinade)
I pkg. Filo Dough
1/4 C EACH
Red Pepper
Red Onion
Juienned Carrots
Julienned Zucchini

1/4 C Philly Cooking cream in savory Lemon and Herb
2 eggs lightly beaten

*Simmer just the chicken and green chile on low for 40 minutes to an hour (depending on your stove top), until fork tender and shred worthy.
*Remove chicken and in reserved broth, add veggies and cream, simmer until veg is fork tender.
*Shred Chicken and return to veg/chile mix, add cooking cream
*Let simmer for 5 minutes and pull off heat to cool.
*Once cooled, add 2 lightly beaten eggs and mix thoroughly.
*While the meat mixture continues to cool you will layer the filo dough in either individual ramekins, or small loaf pans. 3 Filo layers, a layer of meat mixture, then 3 more layers of Filo, then last of the mixture.
* Fold over the over lapping dough and spray with PAM,

**Note: When layering Filo dough, spray each layer with PAM before layering.

Bake in pre-heated oven at 360 for 45 minutes. When finished, let cool (rest) for ten minutes before serving.YUM!