Phyllo-Topped Chicken Pot Pie

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2 cups chicken stock

1 bay leaf

3 lb chicken thighs and breasts , skinned

1 potato , peeled and cut_into large cubes

2 cups butternut squashes , peeled and cut into large cubes

3 tbsp butter

1 cup pearl onions , peeled and halved

3 carrots , coarsely chopped

3 celery stalks , coarsely chopped

2 cups mushrooms , quartered

3/4 tsp dried thyme

3/4 tsp dry mustard

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

1/3 cup all-purpose flour

1/2 cup 18% cream

1 cup frozen peas

5 sheets phyllo pastry

1/4 cup butter , melted

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