Ingredients
2 BONE-IN, SKIN-ON CHICKEN BREAST HALVES (12 TO 14 OUNCES EACH)
COARSE SALT AND GROUND PEPPER
3 TABLESPOONS OLIVE OIL
4 CARROTS, SLICES 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
Preparation
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. 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, 20TO 25 MINUTES. LET POTPIE COOL 15 MINUTES BEFORE SERVING
