This Chicken Pot Pie Dutch Oven recipe is one of Richard’s all-time favorites. I make it often, especially on those chilly evenings when we need a comforting meal to warm us up. The rich, creamy filling and golden puff pastry topping are exactly what he loves, and there’s something about the way my Chicken Pot Pie in Dutch Oven fills the kitchen with a cozy smell that always makes him smile. Richard’s never picky, but he always asks for my Chicken Pot Pie when he’s had a long day at work or when we’re looking for a hearty dinner to enjoy together. I hope this easy, comforting Chicken Pot Pie in the Dutch Oven brings as much warmth to your table as it does to ours.
Check out more hearty recipe ideas: Italian Beef, French Onion Soup, Corned Beef
Ingredients for Chicken Pot Pie Dutch Oven
- Raw chicken breasts
- Butter
- Yellow onion
- Carrots
- Celery stalks
- Garlic cloves
- All-purpose flour
- Chicken broth
- Whole milk or half-and-half
- Frozen peas
- Italian seasoning
- Salt and freshly ground black pepper
- Puff pastry
- Egg (for egg wash)
Instructions for Chicken Pot Pie Dutch Oven
- Preheat your oven to 400°F.
- Melt the butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Add the raw chicken pieces. Season with salt, pepper, and Italian seasoning. Cook for about 5 minutes, stirring occasionally, until the chicken is just starting to brown.
- Sprinkle the flour over the chicken and vegetables. Stir well to coat everything and cook for 1–2 minutes.
- Gradually pour in the chicken broth while stirring, scraping up any bits from the bottom. Add the milk and stir to combine.
- Bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring often, until the sauce thickens.
- Stir in the frozen peas. Taste the filling and adjust seasoning with more salt and pepper if needed. Remove from heat.
- Roll out the puff pastry slightly if needed to fit over the Dutch oven. Carefully lay it over the top of the filling. Trim any excess pastry and gently poke a few holes with a knife or fork to allow steam to escape.
- Brush the puff pastry with the beaten egg for a golden finish.
- Bake uncovered for 20–25 minutes, or until the pastry is puffed and golden brown.
- Let the pot pie cool for 5–10 minutes before serving.
Tips & Substitutions for Chicken Pot Pie Dutch Oven
- Use what you have:
You can use chicken thighs or breasts, whichever you prefer or have on hand. Thighs stay a little juicier during cooking. - No puff pastry?
You can substitute with pie crust or even biscuit dough for a more rustic topping. Adjust baking time slightly if needed. - Don’t forget to poke holes:
Poking a few holes in the puff pastry helps release steam and keeps your crust flaky instead of soggy.
Storage & Reheating
- Storing:
Let the tasty Chicken Pot Pie cool completely, then ransfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. The crust will soften slightly, but the flavors get even richer. - Freezing:
For best results, freeze the Chicken Pot Pie Dutch Oven before baking. Assemble the filling, add the puff pastry on top, and freeze the whole Dutch oven (if freezer-safe) or transfer to a freezer-safe dish. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed, adding 5–10 extra minutes if needed. - Reheating:
Reheat leftovers in a 350°F oven, covered with foil, for about 15–20 minutes or until warmed through. For individual portions, microwave until heated through.
Chicken Pot Pie Dutch Oven
Servings: 6
Ingredients
- 1½ pounds raw chicken breasts cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 1 cup frozen peas
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 sheet puff pastry thawed
- 1 egg for egg wash
Instructions
- Preheat your oven to 400°F.
- Melt the butter in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Add the raw chicken pieces to the pot. Season with salt, pepper, and Italian seasoning. Cook for about 5 minutes, stirring occasionally, until the chicken is just starting to brown.
- Sprinkle the flour over the chicken and vegetables. Stir to coat evenly and cook for 1–2 minutes.
- Gradually pour in the chicken broth while stirring, scraping up any bits from the bottom. Add the milk and stir well to combine.
- Bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring often, until the sauce thickens.
- Stir in the frozen peas and adjust seasoning with additional salt and pepper if needed. Remove from heat.
- Roll out the puff pastry slightly if needed to fit over the Dutch oven. Place it carefully over the filling. Trim any excess, and gently poke a few holes in the puff pastry with a knife or fork to let steam escape.
- Brush the puff pastry with the beaten egg.
- Bake uncovered for 20–25 minutes, or until the pastry is puffed and golden brown.
- Let cool for 5–10 minutes before serving.
