My husband never loves any of the "healthy" recipes I make. I've tried the other chicken potpie, and it fizzled. He (and I) loved this version. His only complaint was that it didn't have bottom crust.
I did make a couple of changes out of necessity. I forgot to pick up frozen mixed vegetables, so I used 1/2 cup each fresh carrots, fresh celery, frozen corn, frozen green beans, and frozen green peas - all thawed. The market was out of shallots and red onions - for shame!- so I used a cup of thinly sliced yellow onion that I'd cut into 8 or so wedges and a couple of garlic cloves, minced. And, we're not thyme fans, so I used about 2 tsp of dried sage. I upped the salt and pepper a bit, too since we're all really good with not eating too much sodium anyways.
I made it in an 8x8 glass dish and stacked all 12 layers of phyllo (6 sheets cut in half) together and sort of pleated them to fit on top of the dish. I cut it into 8 pieces, so it would be easier to get out, and we had 2 pieces each. I couldn't even finish mine and actually gave 1/4 of my serving the next day at lunch to my 2-year-old and was still stuffed on what I had left!
I think the prep took almost an hour, and I'm pretty adept at chopping. I'm eating the last 1/4 today. I can't wait for lunch!