This version is not only healthier because it is homemade, it contains more veggies and all-white meat chicken breast. I finished it off with a crust made of frozen puff-pastry, a real treat. So if you want to cute more calories, then I would top it off with homemade biscuits instead (or bake your biscuits while you make the pot pie filling and just pour the filling on top of the biscuits). Either way, this recipe is so much better for your family than the frozen varieties.
I hope you try this and make it your own - add your favorite veggies, this recipe is just a skeleton. Enjoy!
Easy Chicken Pot Pie
my recipe was inspired by http://www.smells-like-home.com/2012/11/chicken-and-biscuits-pot-pie/
For poaching the chicken and simultaneously creating homemade broth:
2 boneless, skinless chicken breasts (these breasts were HUGE, so you may need 3 if they are on the small side)
2 stalks of celery, each cut in half or thirds
1 medium onion, cut in quarters
1-2 sprigs of fresh oregano
1-2 sprigs of fresh thyme
enough water to come to side of chicken
salt and pepper to taste
For the pot pie filling:
2 T olive oil
3 carrots, sliced
3 stalks of celery, sliced
1 large onion, diced
any other veggies you love (such as frozen peas, green beans, potatoes, greens)
salt and pepper to taste
3 cups of chopped or shredded chicken (from the recipe above)
2 T butter
2 T flour
3-4 cups of chicken broth (the liquid from recipe above - don't waste anything)
more salt and pepper to taste
cooking spray or oil for greasing edges of pan
1 sheet of frozen puff pastry (defrosted - my package said to allow it to rest at room temperature for about 40 minutes before handling)
First we need to poach our chicken breasts. In a large pan, (use an oven safe pan if you have one - it will safe you some cleaning later), place the quartered onion and roughly cut celery. Place the chicken breasts on top. Sprinkle with salt and pepper to taste. Add the water, enough to come to the side of the chicken. Then add the sprigs of fresh herbs, cover, and turn the heat to medium. Allow the water to come to a slow boil and cook covered for 20-30 minutes or until cooked all the way through (this will depend on the size of your breasts. Mine were a little frozen so they took 40 min).
At this point you can transfer your oven-safe pot directly to the oven, or pour your pot pie filling into an oven safe dish. Bake at 400 degrees for 20 minutes. This allows the flavors to meld.
So press the puff pastry dough onto the greased edges of a baking dish (GREASED EDGES so that it removes easily after baking) and bake for an additional 20-25 minutes at 400, or until golden brown.