What’s on Your Plate
A deep dish chicken pot pie made easily with rotisserie chicken, frozen vegetables, a creamy classic French sauce, and a premade pie crust developed for Pi Day but excellent for any cold day.
Every March 14, I make something with a crust and a purpose. This year it is a deep dish chicken pot pie built on a classic supreme-style sauce. The structure is French; the practicality is American. Start with a roux, build it into a velouté with chicken base, enrich it with cream, and finish with white wine so the brightness carries through the bake. A sautéed jalapeño adds gentle warmth on a cold day. You can use rotisserie chicken and frozen vegetables, because good cooking is about smart choices, not unnecessary labor. The Pi symbol cut into the crust is not just festive; it allows steam to escape so the sauce sets properly.
Why Deep Dish Chicken Pot Pie with Sauce Supreme works
Using rotisserie chicken saves time while adding depth from already roasted meat. Frozen vegetables are picked and processed at peak freshness, and when fully heated before assembly, they perform just as well as fresh in a baked dish. Use our Shallots in Oil to sauté the mushrooms. The sautéed jalapeño distributes warmth through the fat phase of the sauce, giving subtle background heat without making the pie spicy.
The filling follows classical sauce order. A roux creates structure before liquid is added. Chicken base hydrates the starch and forms a velouté. Cream enriches after the structure exists so the sauce stays smooth instead of heavy. The wine goes in last so its acidity remains present after baking, lifting the richness.
History of the Sauce
The sauce in this pie traces back to the classical French system formalized by Auguste Escoffier. In that system, a velouté begins with a roux and light stock. When that velouté is enriched with cream, it becomes a daughter sauce known as supreme. The order matters. Structure develops from roux and stock first; richness is added second. This hierarchy of mother and daughter sauces formed the backbone of classical French cuisine and still influences professional kitchens today.
Why This Dish Is Still American
Chicken pot pie is firmly American comfort food. It is practical, hearty, and designed for family tables rather than plated service. Using rotisserie chicken and frozen vegetables reflects that practicality. The deep dish format, single crust, and generous filling all reinforce its farmhouse roots. While the sauce follows French structure, the dish itself remains American in spirit. It borrows technique but keeps its identity.
Nutritional Value
Rely on chicken for protein and vegetables for fiber and micronutrients. Using rotisserie chicken reduces prep time without reducing nutritional value. Frozen vegetables retain nutrients because they are processed quickly after harvest. The sauce relies on controlled thickening rather than excess cream, keeping richness in balance.
Common Mistakes and Gotchas
A list of common mistakes and Gotchas
- Mushrooms must not be sweaty. If mushrooms release water into the filling, your carefully built supreme structure thins out. Sauté them until they give up their moisture and begin to brown. Browning concentrates flavor and prevents dilution.
- Frozen vegetables must be fully heated before assembly. If they go into the pie icy, they will release water during baking. That creates a loose filling and can undercook the center. Cook them until just tender and let excess steam escape before combining.
- The crust must be properly vented. That Pi symbol is not decorative. It allows steam to escape so the filling can thicken instead of boiling under pressure. No venting equals soggy crust and watery filling.
Serving and Storage
Serving
Serve with a crisp green salad dressed in vinaigrette to balance the cream. The Chardonnay you used for the pie or Sauvignon Blanc complements the wine in the sauce. Sparkling water with lemon works well if you prefer non-alcoholic options.
Storing
Cool completely before covering and refrigerating. Store up to 3 days. Reheat uncovered at 175°C (350°F) until warmed through to preserve crust texture. The filling may be frozen separately for up to 2 months; bake with fresh crust for best results.
Step by Step Photos
Deep Dish Chicken Pot with Sauce Supreme Recipe
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Chicken Pot Pie with Sauce Supreme
Equipment
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Ingredients
~~ — Mushrooms — ~~
- 1 teaspoon Butter
- 1 teaspoon Shallots in Oil
- 12 large Mushroom, sliced
- 2 tablespoon Chardonnay
~~ — Filling — ~~
- 1 teaspoon Butter
- 1 medium Onion, chopped
- 1 Jalapeno peppers, sliced
- 2 cups Mixed vegetables, frozen
- ½ teaspoon Northwoods Seasoning
- ½ teaspoon *Poultry Seasoning
- ½ teaspoon Sunny Paris
- 12 ounce Chicken, cooked and chopped
~~ — Sauce — ~~
- 2 tablespoon Butter
- ½ teaspoon *Chicken base
- ½ teaspoon *Vegetable base
- 2 tablespoon *Flour
- 1 cup Cream
- ¼ teaspoon *Dry Mustard
- 2 tablespoon Chardonnay
~~ — Assembly — ~~
- 1 Pie crust, single
Instructions
Mushrooms
- 1 teaspoon Butter, 1 teaspoon Shallots in Oil, 12 large Mushroom, 2 tablespoon ChardonnayMelt the butter and add the shallots in oil. Let the shallots cook for a few seconds then add the mushrooms. Saute the mushrooms until they are starting brown and have released their liquid. Add the wine and saute until the wine has been absorbed. Set aside.
Filling
- 1 teaspoon Butter, 1 medium Onion, 1 Jalapeno peppersIn a large pan, melt butter and add chopped onion and jalapeno. Saute until the onion is translucent and the jalapeno has softened.
- 2 cups Mixed vegetables, 1/2 teaspoon Northwoods Seasoning, 1/2 teaspoon Poultry Seasoning, 1/2 teaspoon Sunny ParisAdd the mixed vegetables and saute until they are cooked through and no water is in the pan. Add the seasonings and saute.
- 12 ounce ChickenAdd the chicken and remove from the heat.
- Stir in the mushrooms you made earlier.
- Toss everything well then put in a deep dish pie pan .
Sauce
- 2 tablespoon Butter, 1/2 teaspoon Chicken base, 1/2 teaspoon Vegetable baseWipe out the pan and melt butter in the pan. Add the chicken base and the vegetable base and swirl it around until it is well incorporated.
- 2 tablespoon FlourAdd flour. Mix the butter and flour together and make a roux.
- 1 cup Cream, 1/4 teaspoon Dry MustardAdd the cream and whisk constantly until the sauce is thickened.
- Add the mustard,
- 2 tablespoon ChardonnayAdd the wine and stir until the sauce is thickened and creamy .
Assembly
- 1 Pie crustPour the sauce over the filling mixture. Put the top crust on top of the mixture. Seal the edges. Make a Pi symbol in the middle of the crust.
- Bake the pie at 350 for 45 to 60 minutes or until the crust has browned.
- Let the pie rest for about 15 minutes before serving .
Video
Nutrition
Transcript of Deep Dish Chicken Pot Pie
Transcript
Good afternoon and welcome to the good Plate’s kitchen.
Today we are making deep dish chicken pot pie with sauce supreme for Pi day.
First we are going to melt butter and hot pan at the shallots and oil and saute
until they are fragrant at the mushrooms and cook until they reduce their moisture.
Add wine to the mushrooms and let it cook off.
Then set the pan aside.
In a larger pan saute the onions and jalapeno.
Until the onions are translucent, then add frozen vegetables and cook them
thoroughly, letting all the excess moisture evaporate.
Then add the rotisserie chicken and put everything together.
Then put the mushrooms that you already cooked into the pan and combine.
Then transfer the pan to deep dish baking dish.
That’s time to make the sauce.
First we are going to melt butter and then you are
going to add the chicken base and the vegetable base.
Mix that together.
Then you are going to add flour and cook that into a roux.
Once that is done, you are going to add cream and you are going to stir that well.
Once it starts to thicken a little bit, stir in the mustard.
Then you add a little bit more wine and let
the sauce reduce until it’s thick and glossy.
You are going to take that sauce and pour it over the filling.
Top it with the crust.
So the edges and cut in a little pi symbol and bake it until it’s golden and bubbly.
And that is your deep dish chicken pot pie with sauce supreme for Pi day.
Or actually any day, any day that it’s cold, it’s great.
Thank you for watching.
We’ll see you next time on the Good Plate.
And remember, forever forward, forever flavorful. Yum yum!
