Chicken pot pie may not be considered a fancy, Michelin-starred restaurant kind of dish. Still, with a homemade flaky crust and a decadent filling, it can be a gourmet experience.

One of the best tips to make chicken pot pie better comes from an actual Michelin-starred chef, Paul Leonard. He says the best pot pie starts with a whole roasted chicken.

Using all the meat from a whole bird gives your pot pie a full range of flavors and textures, and whole chickens always have extra flavor and are more tender than separate pieces.

Leonard also uses the liquid left over in the roasting pan as a base for his pot pie filling. If you don't have enough, the roast drippings can be supplemented with chicken stock.