I think I understand what he meant. It's nice to have warm pastry crust covering a bowl of savoury, creamy chicken with chunky vegetables. As long as the vegetables are not cooked to death, I can see myself enjoying it too, despite feeling barely lukewarm for chicken pot pie.
My assignment: read up chicken pot pie recipes by the usual suspects, then see if I could come up with my own version. Not too fatty and more importantly not time-consuming. Flipping back and forth between cookbooks and websites, I compared, in particular, the roux, combination of ingredients, sequence, choice of pastry and the oven settings.