I absolutely agree with roasting the chicken breasts at a high temperature for a short amount of time @ 400 for 10 minutes, let the chicken sit for 8-10 before slicing ( the chicken will finish cooking while it's sitting do not cut into it right away). If you want the chicken even juicier than I would highly recommend brining the the chicken breasts at least 6 hours prior, overnight is best.
I usually roast b/s chicken breasts by lightly coating it with a little oil, sprinkle on some salt and pepper. Then roast at 400F for 10-12 minutes. Take out of the oven, cover and let it rest for 10 minutes.
I use boneless skinless chicken breasts when I make pot pie, I oven poach the breasts whole, placing in a roasting pan with some stock, onion and carrot, I cover the roasting pan with foil and bake for 20-30 minutes at 350 degree's depending on size and thickness of the chicken breasts. The stock keeps the breasts moist and I use the stock to make the sauce that I use in the pot pie, I discard the onion but use the carrots. I remove the breasts and cover in foil, and add at the very end cutting into bite size pieces when I have made the sauce.
If I were to start a pot pie with BS chicken breasts, I would add the meat, raw, to the rest of the filling ingredients. Although I'm usually a big fan of roasting to develop complex flavors, without the skin and bones I don't think it would be worth the effort considering the risk of drying out the chicken in the process. The chicken will cook before the sauce thickens and the crusts browns. (But of course always check with a digital thermometer to be safe.) Alternatively, you could brown the breasts in a skillet in butter which would add some flavor (just be careful to just brown, not cook the meat through).
This is my favorite pot pie recipe: http://food52.com/recipes/6697_harvest_chicken_pot_pie She cuts the chicken breast into small dice and sautes it. I've also used this recipe for leftover chicken, so you could roast the breasts at 300-325 until just cooked through--around 160 degrees (~20 minutes? depends on the size). Remember that you'll be cooking the chicken again, so don't let it get too dry.
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If I were to start a pot pie with BS chicken breasts, I would add the meat, raw, to the rest of the filling ingredients. Although I'm usually a big fan of roasting to develop complex flavors, without the skin and bones I don't think it would be worth the effort considering the risk of drying out the chicken in the process. The chicken will cook before the sauce thickens and the crusts browns. (But of course always check with a digital thermometer to be safe.) Alternatively, you could brown the breasts in a skillet in butter which would add some flavor (just be careful to just brown, not cook the meat through).