The phyllo dough version is easy, just allow the phyllo dough to thaw in your refrigerator overnight and bring it to room temperature before using it. Cut the phyllo dough to the size ramekins you are using, leaving enough to fold over the top after the mixture is added. Melt ¼ cup of butter and line each ramekin (or 9" pie plate) with 5 or 6 sheets, buttering the sheets as you layer them. Then pour the chicken mixture in and fold the phyllo sides up and over, brushing with the remaining butter. This is a great option if you prefer your pot pie to be a bit crunchy but it is MUCH FASTER to use the pie plate if you choose this option.