Place chicken, water and 1 Tbs. salt in 4-quart stock pot. Bring to a boil over high heat; reduce heat to low and simmer chicken until tender, about 60 minutes. Remove chicken, reserving broth. Cool chicken; dice to make 2 C. meat. Strain chicken broth into fresh pan. Simmer carrots, celery and onion in strained chicken broth until tender. Strain the vegetables, reserving the stock.

Over high heat, reduce stock in volume to 2 C., then strain and reserve the stock. In small saucepan over medium heat, melt 3 Tbs. butter. Stir in flour; mix well. Cook 1 minute, then whisk in 2 C. reserved broth. Bring to a boil, stirring constantly; simmer 2-3 minutes, or until thickened slightly. Remove from heat and cool slightly.

In large bowl, mix chicken, cooked vegetables and thawed peas. Pour thickened chicken broth over chicken and vegetable mixture. Season with basil, remaining 1 tsp. salt and pepper. Cool completely; stir in sour cream.

Layer 9 fillo sheets, brushing each sheet with melted butter. Do not butter top sheet. Cut fillo to line bottom and sides of 9-inch pie pan. Spread chicken mixture over dough. Top with 6 fillo sheets, brushing each sheet with melted butter. Cut to cover pie pan. Butter top and edges. Pierce top layer with fork several times to vent. Bake in preheated 375 degree oven for 10 minutes; lower oven temperature to 350 degrees and continue baking for 40 minutes or until golden brown. Let stand 5 minutes. Serve hot.

Yield: 6 servings

Variation: You can substitute turkey for chicken to use up post-Thanksgiving leftovers.