Supreme Sauce! What a great idea. Another option is to make an Aurora Sauce. This is done by adding tomato puree to your Supreme Sauce, Chicken Veloute, or Bechemel Sauce.
Add mushrooms, parsley, and a touch of lemon juice to make a Sauce Poulte.
There are so many sauces that will work in you chicken pot pie. To me, the classic is made with chicken veloute, or Supreme Sauce, to which diced, cooked potato baby green peas, diced, cooked carrot, and either rustic chopped, or pearl onion is added, along with chicken meat.
Actually, using cornish rock game hens will give you better texture and flavor. And I prefer a pie crust for the lid, and also like a bottom crust. But that's just me. Use whatever assembly technique you prefer.
Also, since veloute, bechamel, etc. start with a flour roux, the pot pie filling remains creamy and thick, and doesn't break down as cornstarch thickened sauce does. I hope you reach your pot pie Nirvana.
Seeeeya; Chief Longwind of the North
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