I found a recipe from Half Baked Harvest that makes a homemade chicken sauce with veggies and crust, all the components of a classic pot pie, but no peas to pick out! The recipe calls for phyllo dough on top, but I went a step easier and use puff pastry with delicious results. You could use pre-cooked chicken to make this a quick weeknight dinner.
Modern Chicken Pot Pie
2 T olive oil
1/2 c butter
2 shallots (or one onion), thinly sliced
2T chopped fresh thyme (or 2t dried)
1 T chopped fresh sage (plus 8 full sage leaves)
1/2 c flour
1/2 c dry white wine (I use Pinot Grigio)
4c low sodium chicken broth
2 boneless chicken breasts, cut in half
salt & pepper
2 celery ribs, chopped
3-4 carrots, chopped
1 1/2 c broccoli, chopped
2-3 cloves garlic, minced
1 T fresh rosemary, chopped (or 1t dried)
1 puff pastry
Preheat oven 375°. Remove the puff pastry from the refrigerator but keep in packaging until ready for use.
Heat oil and 1/4c butter in medium skillet, I use an iron skillet. Add shallots and 1 T of thyme and sage and cook on medium heat until fragrant, about five minutes. Add the flour and cook until a paste forms and turns golden, 2-3 minutes. Whisk in the wine and chicken broth and add chicken breasts and season with salt and pepper. Bring mixture to a light boil.
Turn down to medium-low and cover the dish and allow to cook for 10 minutes. Stir in chopped veggies and cook five minutes more, until chicken is cooked through. Remove from the heat and shred the chicken in the skillet.
In a small bowl combine the rest of the butter and thyme, the garlic and rosemary and set aside.
Unroll the puff pastry and place it over the top of the skillet. Spread the butter mixture over the top, cut four slits in the pastry and place the sage leaves on top. Bake 20-25 minutes, until pastry is puffed and golden. Cool for a few minutes before serving.