Phyllo Pastry Handling: Phyllo pastry can dry out quickly, so it’s essential to keep it covered with a damp cloth when you're not working with it. This will prevent it from becoming brittle and difficult to handle.

Layering for Success: For an extra flaky crust, brush each layer of phyllo with melted butter before adding the next layer. This technique encourages the layers to puff up and become golden as they bake.

Richness of Béchamel: The béchamel sauce is what sets this dish apart, providing a creamy, velvety layer that binds the chicken and vegetables together. For the best flavor, cook the roux until it’s golden before adding the milk, and season well.