Modern twist on an oldie

For two weeks I have been wanting to try this recipe I found from Martha Stewart. Being the busy girl I am, I have not had a free moment. Finally I had an excuse to make this hopefully delicious meal, we had company coming over! I made a lighter version of a chicken Potpie! So here it is for you to try too, don't worry it is super easy, and will work with just veggies for all you vegetarians out there, and you can make it with soy milk for the vegans!
I did change the recipe around a little bit, I added my own seasonings, and I didn't use chicken on the bone (it freaks me out) I used boneless skinless chicken breasts and add what vegetables I wanted, like zucchini and a mix of corn, green beans, and carrots. I probably would have added more, if my husband wasn't so picky!

This serves 4

2 bone-in, skin-on chicken breast halve (12 to 14 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, or soy milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches) thawed

Directions:

1. 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.

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, 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.

3. 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. (I used one of my large glass Tupperware so if I had leftovers it would be supper easy to put away)

4. Remove phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. ( I didn't have to cut my phyllo, I just used the scraps and placed them around) 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.

Prep: 40 Minutes Total: 1 hour 10 minutes