(Healthier) Chicken Pot Pie

I really didn't have chicken pot pie (or any pot pies) growing up.  I remember having the microwavable kind (yuck), but that was it.  When I started watching Ina Garten, she made a chicken pot pie that looked incredibly easy and delicious.  I made it just like she said and was sick sick sick!  It was absolutely amazing, but the filling had a whole stick of butter in it, cream, and a crust made with shortening and butter.  Even though my Crohn's disease flared up, but I didn't want to stop making it.  So, like with most recipes, I made it healthier by ditching the butter and cream, including more veggies, and made a thin puff pastry top.  It's easy, really yummy, and quite healthy.  Enjoy!

Chicken Pot Pie (makes 2-3- can be easily doubled)
(please note that I really don't measure very well in this recipe.  I eyeball how many veggies I want- sometimes I want more carrots and less onion and other days, I want more herbs, etc.  So, this is hardly an exact recipe, but that's what's great- you can't mess it up!  Make it your own!  I also included other add ins and variations at the end)

2 large boneless, skinless chicken breasts
Kosher salt and pepper
1 medium onion, chopped
2 tablespoons olive oil
2-3 tablespoons flour
2-3 cups chicken stock
Splash milk
1-2 cups carrots (I use frozen, but you can use fresh- just blanch them first)
1/2-3/4 cup frozen peas
1/2-3/4 cup frozen small whole onions
1/4 cup fresh minced parsley
1 tablespoon fresh minced thyme
Crushed red pepper
1 whole sheet puff pastry (dethawed, but keep cold in refrigerator until ready to use)

Preheat oven to 400
Season chicken breasts with salt and pepper and place on baking sheet
Bake for 18-20 minutes, until done
Cool enough to handle then shred into bite sized pieces

Meanwhile, heat a large pot or Dutch oven over medium high heat
Add onion and cook until translucent
Add olive oil and flour
Stir and cook over low heat for a few minutes until flour is dissolved and sauce thickened
Add chicken stock and simmer for a few minutes, stirring, until thick (add more stock if you like yours soupier)
Add milk, 1-2 teaspoons salt and 1 teaspoon pepper
Add shredded chicken, carrots, peas, onions, parsley, thyme, and crushed red pepper
Stir until combined and mixture is warmed through (taste for seasoning!!)

For the puff pastry:  Place sheet on a floured board or counter
Roll out until you have enough pastry to cover your bowls and it can hang over the edges (it will be on the thin side)
Using your bowl as a guide, cut a circle of pastry with a knife and leave about 1/2 inch overhang over the bowl's edge
Brush the edges of the bowls with egg wash (an egg beat with a drop of water)
Divide the filling up among the bowls (about 3/4 full at least)
Place pastry on the top of each bowl and press down on the edges slightly
Make 2 slits on the top of each with a knife
Brush the tops with the egg wash and sprinkle with salt and pepper
Bake for 30-45 minutes (at 375 on a sheet pan) until the top is browned and filling is hot
Let cool before you dive in

Variations/Add ins
Shrimp
Lobster
Cooked, chopped broccoli
Chopped fennel
Vegetable stock
Saffron
Celery
Biscuit tops
Make pot pie filling in a 9x13 pan and place puff pastry over the whole top (easy for a crowd)
Rosemary
Tarragon
Mushrooms
Pizza pot pie- make with tomato sauce, onion, mushrooms, pepperoni, cheese, with a pizza crust top)
Use your imagination!