Chicken Pot Pie

I am a big fan of chicken pot pie. Except for all the fat & calories that come with this wonderful dish. I figured if I could make it at home I would be able to control what goes in it. So here was my attempt. I got the recipe from NMB's blog Puttin' on the G.R.I.T.S. It wasn't an exact recipe, more of a put in what you like recipe. So here's what I did...

I boiled a white chicken breast in enough chicken broth to cover it up. For flavor I added 1/4 white onion, a few shakes of poultry seasoning, black pepper, and oregano. Once the chicken was fully cooked (about 10 min) I removed the chicken from the broth. Since I don't like to eat onions I strained the broth to remove them. I placed the broth back in the pot. To that I added 1/2 cup of chopped potatoes & 1/2 cup chopped carrots. I needed more broth to cover up the vegetables, so I added more (I used a quart of chicken broth total). I cooked the vegetables till they were almost tender and then added 1/2 cup of frozen peas & 1/2 cup of frozen corn. I then shredded the chicken and added that too. In a cup I added about 5-6 oz. of evaporated milk (GRITS says this is the secret to the recipe) and 2 tbs. of corn starch. I slowly added the milk mixture the the pot till it was thickened to my liking. I added a bit more black pepper and poultry seasoning to taste.  At this point I guess you could add the mixture to a casserole dish and cover with a pie crust or croissant rolls and bake in the oven. I decided to make the croissant rolls separate  so that I could warm up the chicken pot pie mixture tomorrow and make fresh rolls again. 

Thank you GRITS for this recipe. It was exactly what I was looking for!