I got this one from Rachael Ray's show that aired March 13, 2009. It is SUPER tasty and makes a large amount. It says it serves 4 but I think more like 6-8 normal servings. Give it a try and let me know what you think!!
4 bone-in, skin-on chicken breasts or you could use a cooked rotisserie chicken
3 small onions, 2 cut in half, 1 chopped, divided
2 bay leaves
2 Tbsp Extra virgin olive oil (EVOO)
1/4 lb button mushrooms chopped
2 carrots, chopped
3 ribs celery, chopped
2 parsnips, peeled and chopped
Salt & pepper
3 Tbsp butter
3 Tbsp flour
1/2 cup white wine or liquid reserved from chicken
1 cup milk
1 cup chicken stock
5-6 sprigs fresh tarragon, leaves picked and chopped
3 Tbsp Dijon mustard
1 cup frozen peas
*1 cup frozen corn (not on original recipe but I like corn)
1 sheet puff pastry or pie dough, defrosted if frozen (I just made my own pie crust)
1 egg, lightly beaten with a splash of water
Preheat oven to 375 degrees (When chicken is cooked)
Place chicken, whole onion halves and bay leaves in a large pot and cover with cold water. Place pot over medium-high heat and bring up to a simmer. Reduce heat to medium and simmer until chicken has cooked through, about 20 minutes. Remove chicken from pot and let cool. Reserve about 1 cup (a mug full) of the cooking liquid and then discard the remaining.
While chicken cools, place a large Dutch oven over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add chopped onion, mushrooms, carrots, celery and parsnips to the pan, season with salt and pepper, and cover. Cook, stirring occasionally, until softened, 7-8 minutes. While the veggies are cooking, remove the chicken breast meat from the bones and shred.
When the veggies are tender, scoot them over to the side of the pan and add the butter to the center of the pot. Once butter has melted, add the flour and cook for about a minute. Whisk in white wine, milk, chicken stock and reserved poaching liquid. Bring up to a simmer then add the tarragon, Dijon, peas (and corn) and shredded chicken. Bring back up to a simmer, season with salt and pepper, and cook until the sauce has thickened, 2-3 minutes.
Transfer to a casserole dish and cover with the pastry dough, trimming it as needed to cover the entire surface. Make a few slits in the dough to allow steam to escape, then brush the top with the beaten egg.
Bake the pot pie until the filling is bubbling and the crust is golden brown, about 30 minutes. Serve.