Lighter Chicken Potpie

Directions

1. 1
   PREHEAT OVEN TO 400. PLACE CHICKEN ON A RIMMED BAKING SHEET; SEASON WITH SALT AND PEPPER. ROAST UNTIL AN INSTANT-READ THERMOMETER INSERTED INTO THICKEST PART OF BREAST (AVOIDING BONE) REGISTERS 165, 25 TO 30 MINUTES. LET COOL SLIGHTLY; DISCARD SKIN AND BONES. SHRED MEAT, AND SET ASIDE.
2. 2
   WHILE CHICKEN IS ROASTING HEAT 2 TABLESPOONS OIL IN A LARGE SAUCEPAN OVER MEDIUM . ADD CARROTS, ONION, AND THYME; SEASON WITH SALT AND PEPPER, AND COOK UNTIL CARROTS ARE CRISP-TENDER, 8 TO 10 MINUTES. ADD FLOUR, AND COOK, STIRRING, 1 MINUTE. GRADUALLY ADD MILK, STIRRING UNTIL SMOOTH. COOK, STIRRING OCCASIONALLY, UNTIL MIXTURE COMES TO A SIMMER AND THICKENS.
3. 3
   REMOVE FROM HEAT; STIR IN PEAS, LEMON JUICE, AND CHICKEN, AND SEASON WITH SALT AND PEPPER. POUR FILLING INTO A 9-INCH DEEP-DISH PIE PLATE.
4. 4
   STACK PHYLLO ON A WORK SURFACE. USING A PARING KNIFE, CUT OUT AN 11-INCH CIRCLE FROM THE STACK; DISCARD TRIMMINGS. STACK 2 CIRCLES ON WORK SURFACE, AND BRUSH GENTLY WITH 1 TEASPOON OIL; REPEAT WITH REMAINING CIRCLES AND OIL. PLACE PHYLLO STACK OVER FILLING, AND PRESS DOWN ABOUT 1/2 INCH FROM THE EDGE SO PHYLLO FITS INSIDE RIM OF PIE PLATE. BAKE UNTIL GOLDEN AND BUBBLING, 20TO 25 MINUTES. LET POTPIE COOL 15 MINUTES BEFORE SERVING