Brush chicken breasts with 2 tblsp. melted butter. Place on baking sheet; broil for 5 minutes on each side. Pare lemon rind with vegetable peeler; reserve. Squeeze lemon juice over breasts. Let cool. Cut chicken into chunks. Set aside.
Sauce: In small saucepan, combine reserved lemon rind and milk; bring to simmer. Remove from heat and let stand for 30 minutes to flavor milk. Strain and reserve milk. In saucepan, melt butter; stir in flour and cook, stirring for 1 minute. Pour in lemon milk, bring to boil, stirring constantly. Add salt, pepper, garlic powder and any juices from chicken. Remove from heat.
Combine chicken, artichokes and sauce. Let cool. Place 1 sheet of phyllo in buttered 8-inch spring-form pan, letting phyllo drape over edges of pan. Brush lightly with some of the melted butter. Make a quarter-turn of the pan, then repeat with second sheet of phyllo. Butter lightly. Continue to line pan with phyllo sheets, brushing each sheet with some of the butter. Use 8 sheets of phyllo in all. Spoon in chicken mixture. Fold extended phyllo sheets over top of pie. Cover top with two 8-inch circles of phyllo. Butter top sheet. Wrap well and freeze if desired.
Thaw in refrigerator and place pie in 425F oven; reduce heat to 375F and bake for 40 minutes or until top is golden. Remove sides of pan and place pie on serving plate. Cut into wedges to serve.
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