Description
This Dutch Oven Chicken Pot Pie is a comforting and hearty one-pot meal featuring tender shredded chicken, a medley of sautéed vegetables, and a creamy herb sauce, all topped with a golden, flaky crust. Perfect for chilly evenings, it combines stovetop cooking and oven baking to deliver classic homestyle flavor and warmth.
Ingredients
Filling:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk or half & half
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp salt (to taste)
- ¼ tsp black pepper
- 1 tbsp parsley (optional)
Crust:
- 1 sheet refrigerated pie crust or puff pastry
- 1 egg (for egg wash, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the pot pie later.
- Sauté Vegetables: In a Dutch oven, heat the butter and olive oil over medium heat. Add diced onion, sliced carrots, and celery; cook for 5–7 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Create Roux: Sprinkle the flour evenly over the cooked vegetables, stirring constantly for 1–2 minutes to cook the flour and form a roux that will thicken the sauce.
- Make Sauce: Gradually whisk in chicken broth and milk until the mixture is smooth and thickened to a creamy consistency.
- Add Chicken and Seasoning: Stir in the shredded chicken, frozen peas, dried thyme, salt, pepper, and optional parsley. Mix well and then remove the Dutch oven from heat.
- Top with Crust: Lay the refrigerated pie crust or puff pastry over the filling, tucking or crimping the edges inside the Dutch oven to seal.
- Prepare Crust for Baking: Cut a few small slits in the crust to allow steam to escape during baking. Brush the crust with the beaten egg wash for a glossy, golden finish if desired.
- Bake: Place the Dutch oven uncovered in the preheated oven and bake for 25–30 minutes until the crust is puffed, golden, and cooked through.
- Cool and Serve: Allow the pot pie to cool for 5 minutes before serving to let the filling set slightly and avoid burns.
Notes
- Make the filling extra rich by replacing half the milk with heavy cream for a creamier texture.
- Use leftover turkey instead of chicken as a delicious post-holiday alternative.
- To avoid soggy crust edges, keep the dough only on top of the filling—not submerged in the sauce.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour and use gluten-free puff pastry.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Comfort Food
- Method: Stovetop, Baking
- Cuisine: American
