On the Light side Chicken Pot Pie

Who doesn't like a really good Chicken Pot Pie?!  I know I do, but right now, I'm not crazy about the calories, but oh man the comfort it brings is almost worth it!  I said, almost!  Here is a great recipe that our family really enjoyed.  I did alter it, (sorry Martha!) with a rotisserie chicken, but I'm saving you time and energy!  You are welcome!   ENJOY!

ON THE LIGHT SIDE CHICKEN POT PIE

1 store bought whole rotisserie chicken
Coarse salt and ground pepper

3 tablespoons olive oil

4 carrots, sliced 1/4 inch thick

1 small onion, chopped

1/4 teaspoon dried thyme leaves

1/4 cup all-purpose flour

2 1/2 cups low-fat (1%) milk or you can use almond milk as well

1 package (10 ounces) frozen peas, thawed

2 tablespoons fresh lemon juice

6 phyllo sheets (each 12 by 17 inches), thawed (you can find these at any grocery store)

Preheat oven to 400 degrees. Shred meat off of the rotisserie chicken and set aside.

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.