Chicken Pot Pie
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