Roasted Chicken and Brie Pie with Honey and Mustard

So I’ve tried to make this recipe multiple times, but it just seemed like I just wasn’t meant to be!
Try #1 – Power Outage: No Power = No Stove!
Try #2 – Had Power, but our stove decided to NOT work!
Try #3 – Something came up and we went to meet up with some friends instead
Try #4 –  Silly me bought the wrong dough!
Try #5 – Have Power, Oven Works, Nothing Came Up and I finally have the right type of pastry! THANKS SACHA!(Well this one is in the oven right now.. so hopefully it turns out!! We will find out in 30 minutes!)
Verdict: It was very good, just a bit hard to serve. Next time I’m going to make them into individual pies using a muffin pan.
3 boneless skinless chicken breasts
(or you can use a whole roasted chicken bought at the store to save time and skip a few steps)
1 sweet onion, sliced
1 tsp each salt and pepper
2 tsp vegetable oil
1 wheel Brie cheese, cubed
1 cup sliced roasted red pepper
1/4 cup chopped fresh parsley
1/4 cup grainy mustard
3 tbsp liquid honey
4 tsp cornstarch
6 sheets phyllo pastry
1/3 cup butter, melted
Line rimless baking sheet with parchment paper or grease; set aside.  Line rimmed baking sheet with foil; place chicken and onion on pan. Sprinkle with half each of the salt and pepper; drizzle with oil. Roast in 400°F (200°C) oven until onion is tender and chicken is no longer pink inside, about 20 minutes. Let cool.

Chop chicken and onion into bite-size pieces; place in bowl. Add cubed Brie, red pepper, parsley, mustard, honey, cornstarch and remaining salt and pepper; toss to combine.
Brush 1 sheet of phyllo at a time with butter, keeping remainder covered with damp towel to prevent drying out. Centre 1 sheet on prepared paper-lined pan. Set second sheet over first, rotating one-third. Repeat with remaining sheets in circular direction like windmill.
Place chicken mixture in center of phyllo. One at a time, fold phyllo edges up and around filling to create round open-top pie. Brush pastry with butter.  Bake in center of 375°F (190°C) oven until filling is hot and pastry is golden, about 30 minutes.
(Make-ahead: Wrap pie and pan together; refrigerate for up to 4 hours. Or over wrap with heavy-duty foil and freeze for up to 1 week; bake frozen, adding 10 minutes to time.)

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