American

Chicken Pot PieClassic

Name: Chicken Pot Pie (Classic)
Cuisine: American
Ingredients: 1 rotisserie chicken, meat diced; bones used for stock; homemade chicken stock; 3 long carrots, finely diced; 3 stalks celery, finely diced; 1 onion, finely diced; 4 cloves garlic, minced; butter; 2 tbsp flour; 0.2 lemon, juiced; more if too rich; ¼ cup heavy cream; ⅓ cup frozen peas; ⅓ cup frozen corn; thyme or other herbs; salt and pepper; 1 pie crust

Rotisserie chicken and vegetables in a creamy, lemon-brightened filling under a pie crust.

Not rated

Ingredients

1rotisserie chicken, meat diced; bones used for stock
homemade chicken stock
3long carrots, finely diced
3 stalkscelery, finely diced
1onion, finely diced
4 clovesgarlic, minced
butter
2 tbspflour
0.2lemon, juiced; more if too rich
¼ cupheavy cream
⅓ cupfrozen peas
⅓ cupfrozen corn
thyme or other herbs
salt and pepper
1pie crust

Method

Step 1: Remove the chicken from the rotisserie and use the bones for stock: sauté vegetables, add herbs, the bones, and water, and simmer 4+ hours.
About 4 hr
Step 2: Melt butter in a Dutch oven and, when foaming, add the carrots, celery, and onion. Season with salt and pepper (add more fat if needed). Cook 7–10 minutes over medium heat.
About 9 min
Step 3: Add the flour, mix, and cook it off for 4 minutes. In the last minute, add the garlic.
About 4 min
Step 4: Deglaze ladle by ladle with stock until it gets a bit soupy.
Step 5: Add the diced chicken, the lemon juice, cream, peas, and corn. Taste; if too rich, add more lemon. Season with salt and pepper.
Step 6: Simmer until thick; you should be able to drag a spoon through and leave a trail. No watery pot pie. Pour into a glass baking dish.
Step 7: Add a bit of thyme on top if you have any, cover with pie crust, and bake at 425°F until the crust is done. Let cool and serve.

Version 1 · updated November 15, 2026