Light Chicken Pot Pie

Ingredients

Serves 4
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed

Directions

Preheat oven to 400 degrees.

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 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.

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.
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.
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, 20 to 25 minutes.
Let potpie cool 15 minutes before serving.