2boneless chicken breastsshredded (or a large can of shredded chicken)
8phyllo sheetseach 9x14 inches, thawed
Preheat oven to 400 degrees.
Heat 2 tablespoons of olive oil in large saucepan over medium heat. Add carrots, onion and thyme. Season with salt and pepper, and cook until carrots are crisp-tender, 8-10 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 and stir in peas, lemon juice, and chicken and season with salt and pepper, if desired. Pour filling into a 9-inch pie plate.
Stack phyllo sheets on a work surface. Cut into 10-11 inch circles. Using two at a time, brush tops of phyllo with 1 tsp oil and repeat with remaining circles and oil. Place phyllo stack over filling and press down and tuck in on sides.
Bake until golden brown and bubbling, 20-25 minutes. Let cool 15 minutes before serving. Enjoy!