Dutch Oven Chicken Pot Pie

Why You’ll Love This Recipe

You’ll love this Dutch Oven Chicken Pot Pie because it delivers all the traditional flavor and heartiness of a classic pot pie with less fuss. The Dutch oven allows for easy stovetop-to-oven cooking, which means fewer dishes and maximum flavor. With its creamy filling, perfectly baked crust, and tender chunks of chicken, it’s a comfort food favorite that feels both homey and impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Carrots, diced
• Celery, chopped
• Onion, diced
• Peas
• Butter
• All-purpose flour
• Chicken broth
• Milk or heavy cream
• Salt and pepper to taste
• Fresh thyme or parsley
• Refrigerated pie crust or puff pastry

Directions

1. Preheat your oven to 400°F (200°C).
2. Heat your Dutch oven over medium heat and add butter. Once melted, sauté the onions, carrots, and celery until softened, about 5–7 minutes.
3. Add the diced chicken and cook until lightly browned and no longer pink.
4. Stir in the flour and cook for 1–2 minutes to remove the raw taste.
5. Gradually whisk in chicken broth, followed by milk or cream, stirring until the mixture thickens into a creamy sauce.
6. Season with salt, pepper, and fresh herbs. Stir in peas and remove from heat.
7. Roll out your pie crust or puff pastry and place it over the filling, trimming any excess around the edges of the Dutch oven.
8. Cut a few slits in the crust to allow steam to escape.
9. Transfer the Dutch oven to the preheated oven and bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let it rest for 10 minutes before serving.

Servings and timing

This recipe serves about 6 people. Preparation time is around 20 minutes, and total cooking time is about 50 minutes, including baking.

Variations

• Turkey Pot Pie: Replace chicken with leftover turkey for an easy holiday-inspired meal.
• Vegetable Pot Pie: Skip the meat and add mushrooms, potatoes, or green beans for a hearty vegetarian version.
• Cheesy Filling: Stir in a cup of shredded cheddar or parmesan cheese for extra richness.
• Herb Crust: Brush the crust with melted butter and sprinkle with dried herbs before baking.
• Mini Pot Pies: Divide the filling into smaller oven-safe bowls and top each with pastry for individual servings.

Storage/Reheating

Store leftover Dutch Oven Chicken Pot Pie covered in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for about 20 minutes, or until warmed through and the crust has crisped back up. You can also microwave individual portions, though the crust will be softer. To freeze, let the pie cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is perfect for this recipe and saves time on cooking the meat.

Can I use frozen vegetables?

Absolutely! Frozen mixed vegetables work great and make prep even faster.

Can I make the filling ahead of time?

Yes, prepare the filling up to a day ahead and refrigerate it. Add the crust just before baking.

Do I need to grease the Dutch oven?

No, the butter and filling prevent sticking, but you can lightly grease it if you prefer.

What type of crust works best?

Both pie crust and puff pastry work beautifully—puff pastry gives a flakier finish.

Can I use whole milk instead of cream?

Yes, whole milk works fine; the sauce will just be slightly lighter.

How do I know when it’s done baking?

The crust should be golden brown and the filling bubbling around the edges.

Can I make this recipe dairy-free?

Use plant-based butter and milk alternatives; the texture will still be creamy.

What should I serve with Chicken Pot Pie?

It pairs well with a green salad, roasted vegetables, or a light fruit salad.

Can I bake it without a top crust?

Yes, you can skip the crust entirely and bake the filling as a creamy chicken stew topped with biscuits instead.

Conclusion

Dutch Oven Chicken Pot Pie is a comforting, one-pot classic that combines rich flavors and homestyle goodness in every bite. The creamy filling, flaky crust, and tender chicken make it a dish that never fails to satisfy. Whether you’re cooking for family or guests, this hearty meal is sure to warm both hearts and appetites.

Dutch Oven Chicken Pot Pie

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A hearty, creamy Dutch Oven Chicken Pot Pie featuring tender chicken, vegetables, and a golden, flaky crust. Cooked entirely in one pot, it’s the perfect cozy comfort food for family dinners or chilly nights.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Dish, Comfort Food
• Method: Dutch Oven, Baked
• Cuisine: American
• Diet: Low Lactose

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 1 cup peas (fresh or frozen)
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or heavy cream
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme or parsley, chopped
• 1 refrigerated pie crust or puff pastry sheet

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Instructions

1. Preheat oven to 400°F (200°C).
2. Heat butter in a Dutch oven over medium heat. Sauté onions, carrots, and celery for 5–7 minutes until softened.
3. Add diced chicken and cook until lightly browned and no longer pink.
4. Stir in flour and cook for 1–2 minutes to remove the raw taste.
5. Gradually whisk in chicken broth, then milk or cream, stirring until mixture thickens into a creamy sauce.
6. Season with salt, pepper, and herbs. Stir in peas and remove from heat.
7. Roll out the pie crust or puff pastry and lay it over the filling, trimming excess around the edges.
8. Cut small slits in the crust to allow steam to escape.
9. Transfer Dutch oven to the oven and bake for 25–30 minutes, or until crust is golden brown and filling is bubbling.
10. Let rest for 10 minutes before serving.

Notes

• Use rotisserie chicken to save time.
• Frozen vegetables can be substituted for fresh ones.
• Brush crust with butter and herbs for added flavor.
• Filling can be made a day in advance and stored in the refrigerator.
• Cool completely before freezing for long-term storage.

Nutrition

• Serving Size: 1 portion
• Calories: 480
• Sugar: 6g
• Sodium: 720mg
• Fat: 26g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 110mg