-
1
Preheat oven to 400F.
-
2
Place chicken on a rimmed baking sheet; season both sides with salt and pepper.
-
3
Roast until an instant-read thermometer inserted in thickest part of breasts (avoiding bone) registers 165F, 25 to 30 minutes.
-
4
Let cool slightly; remove skin and bones, and shred meat.
-
5
While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium.
-
6
Add carrots, onion, and thyme; season with salt and pepper.
-
7
Cook until carrots are tender, stirring occasionally, 8 to 10 minutes.
-
8
Add flour; cook, stirring, 1 minute.
-
9
Gradually add milk, whisking until smooth.
-
10
Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 6 minutes.
-
11
Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper.
-
12
Pour filling into a 9-inch round baking dish or deep-dish pie plate.
-
13
Stack phyllo on a work surface.
-
14
Using a plate or pot lid as a guide, cut an 11-inch round from the stack with a paring knife; discard trimmings.
-
15
Stack two rounds on work surface, and brush gently with 1 teaspoon oil; top with another two rounds, and brush with 1 teaspoon oil.
-
16
Repeat with remaining two rounds and 1 teaspoon oil.
-
17
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.
-
18
Bake until crust is lightly golden and filing is bubbling, 20 to 25 minutes.
-
19
Let cool 15 minutes before cutting and serving.
-
20
Phyllo dough is usually sold in 1-pound packages, which each contain about 20 sheets of dough.
-
21
Thaw in original box in the refrigerator (check the label for instructions), and do not unwrap until ready to use.
-
22
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.
