Name: Dutch Oven Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Ingredients: 4 tablespoons unsalted butter; 1 large yellow onion (diced); 3 large carrots (peeled and diced); 2 stalks celery (diced); 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 cloves garlic (minced); 4 sprigs thyme (leaves removed from stem); ¼ cup all-purpose flour; 2 ½ cups chicken stock; 3 cups shredded chicken breast; 1 cup peas (fresh or frozen); ½ recipe sourdough pie crust (or one regular pie crust (preferably homemade)); 1 egg (whisked)

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This Dutch Oven Chicken Pot Pie is a quick and easy one-pot meal filled with tender chicken, fresh vegetables, and creamy gravy. Topped with a single pie crust, it's a lighter take on a comfort food classic that is perfect for a cozy weeknight dinner.

A slice of dutch oven chicken pot pie on a white plate. There is a fork under the chicken pot pie as if someone is about to take a bite. The dish is garnished with fresh chopped parsley.

There’s nothing like a warm slice of chicken pot pie on a chilly winter day. It’s one of the easiest meals to make from scratch, and this Dutch oven version is hands down my favorite. Plus, if you follow me for my sourdough recipes, this is a great opportunity to use my sourdough discard pie crust!

I love using a Dutch oven for chicken pot pie because it’s quick and easy, with minimal cleanup. Just prepare the filling, top it with rolled-out pie crust, and bake for 30 minutes.

To lighten it up a bit, I use only chicken stock for the gravy and top it with a single pie crust. This naturally lowers the fat and overall calories compared to a classic chicken pot pie with two crusts.

So, if you're looking for a quick, easy, and comforting meal to make for your family, give my Dutch oven chicken pot pie recipe a try!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Pie Crust- This recipe requires a single pie crust. I recommend my sourdough discard pie crust for its tangy flavor that complements the savory filling, but any homemade or store-bought pie crust will work just as well.
Shredded Chicken- I like to use leftover roasted chicken breast for this recipe, but you can also use store-bought rotisserie chicken or any cooked chicken you have on hand.
Vegetables- A mix of carrots, celery, onion, peas, and garlic is classic for chicken pot pie. I prefer using fresh vegetables that I chop myself, but I often use frozen peas in the winter when fresh ones aren’t available.
Thyme- Adds an earthy flavor to the filling. Fresh is preferred, but you can substitute with dried if necessary.
Chicken Stock- For the best taste, use homemade chicken stock. If you don't have any, a good quality store-bought chicken stock will work just fine.
All-Purpose Flour- Thickens the filling.
Egg Wash- Brushing the pie dough with egg wash gives it a lovely golden brown color.

The ingredients to make dutch oven chicken pot pie. There is text over each ingredient stating what it is. The ingredients include celery, carrots, onion, peas, garlic, thyme, flour, shredded chicken, butter, chicken stock, pie dough, and an egg.

Tips for Success

Cut vegetables evenly. Chop all vegetables into small, bite-sized pieces to ensure they cook quickly and evenly.
Use leftover chicken. To save time, consider using leftover roasted chicken or store-bought rotisserie chicken.
Create vents. Remember to cut vents in the pie crust to allow steam to escape and prevent a soggy crust.
Work quickly. To keep the butter in the pie dough from melting before baking, quickly brush the crust with egg wash after placing it over the filling and get it into the oven promptly.
Cool before serving. Let the chicken pot pie cool for at least 20-30 minutes before serving to allow the filling to set properly.

How to Make Dutch Oven Chicken Pot Pie

Here is how to make chicken pot pie in a Dutch oven.

Step 1: Preheat oven. Preheat your oven to 425°F.

Step 2: Sauté the vegetables. In a Dutch oven, melt the butter over medium heat. Add the diced carrots, celery, onion, kosher salt, and black pepper. Sauté for 5-7 minutes until the vegetables are softened and starting to brown. Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes.

Carrots, celery, onion, garlic, and thyme being sautéed in butter in a large dutch oven pot.

Step 3: Make the roux. Reduce the heat to low, then sprinkle the flour over the sautéed vegetables. Stir well to coat and cook for about 5 minutes until the flour begins to brown slightly.

Flour sprinkled on top of the cooked vegetables to create a roux with the butter.

Step 4: Finish making the filling. Slowly pour in the chicken stock while whisking continuously to avoid lumps. Simmer for 5 minutes, or until the sauce thickens. Stir in the shredded chicken and peas, cooking for another 5 minutes. Taste and adjust seasoning if needed. Remove from heat.

Chicken pot pie gravy being simmered in a dutch oven.

The finished chicken pot pie filling inside a dutch oven pot. There is a wooden spoon sticking out of the pot to the left.

Step 5: Prepare the pie dough. On a lightly floured surface, roll out your pie dough into a circle about ⅛-inch thick. Use the lid of your Dutch oven as a guide to trim the edges for a perfect fit. Cut out ventilation holes and any decorative shapes you'd like.

A rolled out pie dough with a purple dutch oven lid placed on top to measure it. There is flour sprinkled around the pie dough and the rolling pin and pizza cutter are off to the side.

The rolled out pie dough placed on top of the filling inside the dutch oven. There are four ventilation holes cut out of the center of the pie dough.

Step 6: Bake. Carefully lift the rolled pie dough and place it over the filling in the Dutch oven. Quickly brush the top with the whisked egg. Bake uncovered for 30 minutes, or until the crust is golden brown and the filling is bubbling.

Step 7: Cool and serve. Let the pot pie rest for about 20 minutes before slicing and serving directly from the Dutch oven. If your Dutch oven has an enamel coating, be careful not to scratch it with the knife.

The finished dutch oven chicken pot pie. The crust is golden brown and the filling is bubbling around the edges.

What to Serve with Chicken Pot Pie

While this chicken pot pie is delicious on its own, it pairs well with leafy green salads, like arugula, spinach, or spring mix salad. Sautéed or roasted vegetables such as Brussels sprouts or green beans also work well.

For a heartier option, serve it alongside mashed potatoes, sourdough stuffing, or garlic bread.

A dutch oven chicken pot pie with a large slice taken out of the pot.

How to Store

Store leftover chicken pot pie in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven or microwave.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Dutch Oven Recipes

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A slice of dutch oven chicken pot pie on a white plate. There is a fork in the slice of chicken pot pie as if someone is about to take a bite. The pie is garnished with fresh chopped parsley.

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5 from 3 votes