The original recipe is from Ina Garten of the food network. She loves cream and butter. This isn't the healthiest version of pot pie, but I've made some modifications that makes it a little less caloric and fattening.
Chicken Pot Pie
3 whole chicken breasts
3 T olive oil
salt n pepper
2 chicken bouillon cubes
12 T butter
2 c yellow onion chopped
3/4 c flour
1/4 c heavy cream
2 c med diced carrots
1 10 oz frozen peas
1 1/4 c frozen small onions
1/2 c fresh parsley
1 refridgerated pie crust
1 egg beaten for wash
Place chicken on baking sheet rub w/ oil salt n pepper. Roast 35-40 min at 375. Cool, remove skin and bones, cut into large cubes.
In saucepan heat chicken stock and dissolve bouillon. In Dutch oven or heavy pot melt butter and saute onions over med-low heat for 10-15 min. Add flour and cook for 2 min. Add stock, simmer for 1 min more stirring until thick, then add 2t salt, 1/2 t pepper, and heavy cream. Add chicken, peas, onions, carrots, parsely.
The recipe calls to divide it into 4 separate baking dishes, but I put it into one dish (a big baking dish) roll out dough on top and brush with egg and sprinkle with more salt. Put a cookie sheet under baking dish to catch the boil over. Bake at 375 for 1 hr.
*My family of 2 adults and 3 small children will devour one half of this at one meal, so I only add half of the gravy to a pie pan and the rest goes into the freezer for another meal. If you family eats more than we do, I would use a 9x13 dish and half of the second pie crust to cover all the innards.
*I don't add the frozen onions, I never have them on hand.
*I use whole milk or half and half instead of cream, or omit it altogether.
*I will also add more chicken breasts to the pan, to freeze after cooking for other casseroles, if you're going through the trouble might as well plan ahead for another day.
*To cut more calories, only add one stick of butter and 2 T oil.
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