Preheat the oven to 400°. In a large skillet, combine the 2 cups of water, the cinnamon stick, cloves, turmeric, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Add the chicken to the skillet and bring to a simmer over medium-high heat. Poach the chicken for 5 to 7 minutes, or until cooked through. Using a slotted spoon, transfer the chicken to a large bowl. Discard the cinnamon stick and cloves.

Add the carrots, potatoes and onions to the skillet, and cook for about 8 minutes, or until the vegetables are tender. Using a slotted spoon, transfer the vegetables to the bowl with the chicken.

Pour off all but 1/4 cup of the liquid from the skillet. Stir the cornstarch mixture to recombine it, then add it to the skillet. Cook, stirring, over medium-high heat for 1 minute, or until the sauce is slightly thickened. Pour the sauce over the chicken and vegetables, then add the peas, raisins, parsley, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently but thoroughly to combine. Spoon the chicken mixture into a 1-1/2-quart soufflé dish or casserole; set aside.

In a small bowl, whisk together the honey, oil and hot water. Place the stacked sheets of phyllo on a work surface and cover with a damp towel. Remove 1 sheet from the stack and place it on the work surface; brush lightly with the honey mixture. Place a second sheet on top of the first and brush with the honey mixture. Continue in this manner for all 6 sheets (don't worry if the sheets stick together). Place the phyllo stack on top of the soufflé dish or casserole, tucking under the edges if necessary for fit. Brush the top with any remaining honey mixture.

Bake the pot pie for 15 minutes, or until the crust is golden.