Roast to Perfection. Roast the chicken in a preheated oven for 15 minutes uncovered. Continue cooking for approximately 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C ...

Allow your Dutch oven chicken pot pie to cool for at least 5 minutes. This will help the filling thicken up a bit and prevent it from spilling out.

Let cool, and then cut into bite-size pieces. Meanwhile, sauté onions and celery in Dutch oven or stockpot until tender. Add chicken and all other ingredients, stir well, and simmer 20 to 30 minutes.