Fortunately, I just saw this recipe from the N.Y. Times.
It is a more streamlined version of chicken pot pie. Instead of the traditional pie-style pastry crust (at left), the Times recipe calls for using a biscuit topping. That might be worth a try. However, I have another challenge to solve.When you live with someone who hates carrots, that throws a curve at a dish like this. Maybe I could substitute diced sweet potatoes. They will add a bit of color, but not offend my spouse's taste buds. Hmmmm.