Lighter Chicken Potpie

Preparation

1. Step 1

   Preheat oven to 400°F. Place chicken on a rimmed baking sheet; season both sides with salt and pepper. Roast until an instant-read thermometer inserted in thickest part of breasts (avoiding bone) registers 165°F, 25 to 30 minutes. Let cool slightly; remove skin and bones, and shred meat.

   Step 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. Cook until carrots are tender, stirring occasionally, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk, whisking until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 6 minutes.

   Step 3

   Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch round baking dish or deep-dish pie plate.

   Step 4

   Stack phyllo on a work surface. Using a plate or pot lid as a guide, cut an 11-inch round from the stack with a paring knife; discard trimmings. Stack two rounds on work surface, and brush gently with 1 teaspoon oil; top with another two rounds, and brush with 1 teaspoon oil. Repeat with remaining two rounds and 1 teaspoon oil. Place stacked phyllo over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of baking dish, with edges sticking straight up around rim.

   Step 5

   Bake until crust is lightly golden and filing is bubbling, 20 to 25 minutes. Let cool 15 minutes before cutting and serving.

2. About Phyllo

   Step 6

   Phyllo dough is usually sold in 1-pound packages, which each contain about 20 sheets of dough. Thaw in original box in the refrigerator (check the label for instructions), and do not unwrap until ready to use. Leftover phyllo can be wrapped tightly in plastic and stored in a resealable plastic bag; refrigerate up to 1 week or freeze up to 2 months.