Lighter Chicken Potpie

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, 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
• 1 package (10 ounces) frozen peas, thawed
• 2 tablespoons fresh lemon juice
• 6 phyllo sheets (each 12 by 17 inches), thawed