Shred two cooked chicken breasts and add to pot. In a separate medium sized pot, whisk together chicken stock and heavy cream, then slowly add all purpose flour, Redmond Real Salt Organic Onion Salt, and black pepper while continuing to whisk mixture. Add 2 cups of homemade cream of chicken soup to chicken & vegetable mixture and mix well.
Scoop pot pie mixture into ramekins, then cover with several layers of phyllo dough, brushing each layer with egg wash. Place ramekins in preheated oven and bake at 425 F for 18-20 minutes. Pot pies are ready when phyllo dough is a flaky golden brown.