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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.

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

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

Find it online: https://thefamilycooking.com/dutch-oven-chicken-pot-pie/