LIGHTER CHICKEN POT PIE

Steps:

• Preheat the oven to 400°F.
• Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F.
• When the chicken is done, pull it out and set aside.
• Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.
• Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
• Gradually add the milk and stir, heating it until it is simmering and slightly thick.
• Shred the chicken.
• Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste.
• Pour into a 1.5-quart casserole.
• Lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. Lay two more sheets on top of these, brush with olive oil, and repeat.
• Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil.
• Cook in the 400°F oven for 20 minutes, or until browned and bubbly.
• Cool 15 minutes before serving.