Put oil into 10" stainless skillet and heat over medium heat. Add pressed garlic to skillet and cook 1-2 minutes. Cut chicken into small cubes and add to skillet, cooking until no longer pink. Stir in parsley (only 1/4 cup), gravy, cream, seasonings, mixed vegetables and artichokes. Cook 3-4 minutes or until mixture is heated through. Remove skillet from heat.
For crust, take one sheet of phyllo and spray with nonstick cooking spray. Place 2nd sheet of phyllo over the first, pressing together to seal. Repeat to form a stack of 4 sheets. Place phyllo over chicken mixture, gathering to fit inside the skillet. Spray top of phyllo with nonstick cooking spray. Bake 15 minutes or until phyllo is golden. Remove skillet from oven and sprinkle with remaining parsley. Serve immediately.