Light Chicken Pot Pie

Place chicken breasts into a cooking vessel and fill it with just enough liquid to cover the chicken, then sprinkle in garlic powder, salt, and pepper. Bring the mixture to a rolling boil, then take it off the heat source, cover it with a lid, and let it sit for a while until it cools down.

In the meantime, place potatoes into another large cooking vessel and cover them with salted water; bring the mixture to a boil. Reduce the heat to a lower temperature and let it simmer until the potatoes are almost tender enough to be pierced with a fork, which should take about 15 minutes. Drain the potatoes and set them aside.

Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Heat oil in a large, heavy skillet over medium heat; add onion and celery and sauté for 5 to 8 minutes. Add frozen vegetables and cook for another 5 minutes. Stir in flour and cook for about 30 seconds. Add chicken broth and bring the mixture to a boil. Cook until the broth has thickened, then add potatoes.

Once the chicken has cooled down, remove it from its original container. Discard any bones that were in the pot and cut the chicken meat into small, bite-sized pieces. Add these pieces to the vegetable mixture and season with salt and pepper.

Press one pie pastry into a pie dish. Pour in the chicken and vegetable mixture, then cover it with the remaining pie pastry. Crimp the edges of the pie pastry together so that no juices spill out during baking.

Bake the pie in the preheated oven until the pie shell is cooked and golden brown, which should take about 45 minutes.