This Dutch Oven Chicken Pot Pie is a quick and easy one-pot meal loaded with tender chicken breast, fresh vegetables, and a rich, creamy gravy. Topped with a single pie crust, this lightened-up version of the comfort food classic is sure to be a crowd-pleaser. It's a warm, savory pot pie recipe that's perfect for a cozy weeknight dinner.
There’s nothing quite like a warm and comforting slice of chicken pot pie during the chilly winter months. It’s one of my all-time favorite meals to make from scratch. And this recipe is hands-down the best Dutch oven chicken pot pie recipe out there!
I love using a Dutch oven to make this dish because it’s quick, easy, and cleanup is a breeze. Just prepare the filling, add a rolled-out pie dough on top, and bake for 30 minutes. It’s that simple!
To make this recipe a bit healthier, I use only chicken stock to make the gravy. And by using just a single pie crust on top, we reduce the calories and fat even more.
So, if you’re looking for the easiest and tastiest homemade chicken pot pie ever, you’ve come to the right place. Keep reading to learn everything you need to know to recreate this easy Dutch oven chicken pot pie recipe. I hope you enjoy it as much as my family does!
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Why You'll Love This Recipe
- Quick & Easy- Making chicken pot pie in a Dutch oven is a quick and easy way to prepare this comforting dish. It requires minimal preparation and clean-up, making it a great option for busy weeknights or lazy weekends.
- One-Pot Meal- The only thing better than homemade chicken pot pie is homemade chicken pot pie without a bunch of messy pots and pans. Everything comes together right inside your Dutch oven, which makes for easy clean-up.
- Single Crust- Using just one pie crust not only means this dish is easier to make, but it also lightens it up a bit!
- Healthier- Speaking of lightened up, the filling of this chicken pot pie recipe is made with all chicken stock. It’s creamy without the richness of dairy.
- Flavorful- Cooking the pot pie entirely inside of a Dutch oven allows the flavors to build upon one another. The result is a savory and delicious dinner the whole family is sure to love.
- Perfect for a Crowd- Making this Dutch oven chicken pot pie for a crowd is the perfect way to impress your guests.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Pie Dough- If you're putting in the effort to make chicken pot pie from scratch, you must go the extra mile and make your own pie dough. Homemade pie dough is easier to make from scratch than you might think and is so much better than store-bought.
- Shredded Chicken- I like to use leftover roasted chicken breast meat in this recipe. But a store-bought rotisserie chicken or any leftover cooked chicken you have will work.
- Vegetables- A mix of carrots, celery, onion, peas, and garlic is the perfect combination for a classic chicken pot pie. I like to use fresh vegetables that I chop myself. However, I will often use frozen peas throughout the winter when they're not in season.
- Fresh Thyme- Thyme brings a wonderful earthy note to the chicken pot pie filling that makes me think of fall.
- Chicken Stock- If you really want to go the extra mile, use homemade chicken stock. Otherwise, a good quality store-bought chicken stock works just as well.
- Flour- A little all-purpose flour is used to make a roux, which thickens the filling.
- Butter- Sautéing the vegetables in butter gives them a wonderful flavor that pairs well with the delicious pie dough.
- Egg- Brushing the pie dough with egg wash gives it a beautiful, golden brown sheen.
Substitutions and Variations
Here are a few ways you can customize this Dutch oven chicken pot pie recipe to fit your diet and taste preferences.
- Pie Dough- Swap the pie dough for biscuits or puff pastry for a twist on this one-pot chicken pot pie.
- Shredded Chicken- This recipe can easily be made using shredded turkey, which is a fantastic way to use up leftover Thanksgiving turkey. For a meatless option, replace the chicken with chickpeas.
- Chicken Stock- Use chicken broth, vegetable broth, milk, or cream in place of the chicken stock. You can also mix broth and milk for an extra creamy chicken pot pie filling.
- Vegetables- Get creative by adding or swapping in potatoes, parsnips, turnips, butternut squash, sweet potatoes, corn, Brussels sprouts, green beans, broccoli, asparagus, kale, or spinach.
- Garlic- Use 1 teaspoon of garlic powder in place of the fresh garlic cloves.
- Thyme- Substitute the fresh thyme for ½ teaspoon of dried thyme. Poultry seasoning can also be used, which often includes thyme, rosemary, and sage.
- Butter- Swap the butter for olive oil, bacon fat, lard, or margarine.
- Flour- If you need a gluten-free alternative for thickening this Dutch oven pot pie, skip the flour altogether and use 2 tablespoons of cornstarch in its place. However, instead of sprinkling the cornstarch over the vegetables, make a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) and whisk it into the filling after you add the chicken stock.
- Egg- Out of eggs? Brush the top of the pie crust with milk, cream, non-dairy milk, or a neutral-flavored oil to help with browning.
- Dairy-Free- For a dairy-free chicken pot pie, use a butter-free homemade or store-bought pie crust and replace butter with olive oil when sautéing the vegetables.
- Gluten-Free- For a gluten-free version, use a gluten-free pie crust and replace the flour used for thickening with gluten-free flour or a cornstarch slurry.
- Vegetarian- Try making chickpea pot pie by swapping the shredded chicken for a can of chickpeas and the chicken broth for vegetable broth.
Here are some notes on any special equipment I used to make this recipe.
- Dutch Oven- As someone who loves making chicken pot pie, I’ve found that using a Dutch oven makes it so simple. With a Dutch oven, I can easily sauté the veggies and make the filling before adding the pie crust and transferring the dish to the oven. Trust me, once you start using a Dutch oven for chicken pot pie, you'll never want to go back!
- Rolling Pin- Using a rolling pin is essential when making Dutch oven chicken pot pie as it helps to create a perfectly sized and evenly distributed pie crust. Roll out the dough to the size of the Dutch oven and gently place it on top of the filling.
Love camping? You can also use a Dutch oven to make this chicken pot pie over a campfire in the summer.
What is the Best Size Dutch Oven for Chicken Pot Pie?
When it comes to making chicken pot pie, a 5-6 quart Dutch oven with approximately a 10-inch diameter is the perfect size. This allows enough space for the filling to cook and bubble without overflowing. Additionally, a 10-inch Dutch oven can easily accommodate a standard pie crust, resulting in a perfectly cooked and delicious chicken pot pie.
If your Dutch oven is much larger than 6 quarts, you may want to transfer the filling to a casserole dish to bake so that the pie crust isn't sitting too low in the pot. Just be careful your Dutch oven isn't too full, which could result in the filling bubbling over the edge.
How to Make Chicken Pot Pie in a Dutch Oven
Here is how to make this Dutch oven chicken pot pie recipe.
Step 1: Sauté the vegetables. Preheat the oven to 425°F. Melt butter in a large Dutch oven over medium heat. Add the carrots, celery, onion, kosher salt, and black pepper to the melted butter and sauté for 5-7 minutes or until the vegetables are softened and beginning to brown. Add the garlic and thyme and cook for an additional 1-2 minutes.
Step 2: Make the roux. Reduce the heat to low and sprinkle the flour over the softened vegetables. Stir well to ensure all of the flour has been mixed with the butter and cook for approximately 5 minutes. You want the flour to begin to brown a bit.
Step 3: Finish making the filling. Slowly pour in the chicken stock, whisking continuously to help prevent lumps from forming in the sauce. Simmer for 5 minutes or until the sauce begins to thicken up. Add the shredded chicken and peas and cook for an additional 5 minutes. Taste for seasoning and adjust as needed. Remove the Dutch oven from the heat.
Step 4: Prepare the pie dough. While the filling is cooling off a bit, roll out your pie dough on a lightly floured surface. You want to roll it out to fit the diameter of your Dutch oven. The easiest way to do this is to use the lid of the Dutch oven as a guide (see image below). Roll the pie dough out, place the lid on top, and cut around the edge of the lid. Now is a good time to cut out any decorative shapes or ventilation holes as well. Carefully lift the rolled-out pie dough and place it on top of the filling inside the Dutch oven. Brush the top of the pie crust with the egg wash.
Step 5: Bake the chicken pot pie. Bake the chicken pot pie with the lid off for 30 minutes or until the top crust is golden brown and the filling is bubbling. Allow the pie to rest for approximately 20 minutes before slicing and serving directly out of the Dutch oven. If your Dutch oven has an enamel coating, take care not to scratch it with the knife.
Tips for Success
- Cut vegetables into similar sizes. Cut all of the vegetables into small, bite-sized pieces to ensure they cook quickly and evenly.
- Make sure the pie crust is the right size. If you're using a store-bought pie crust, make sure it fits the size of your Dutch oven. You can also make your own pie crust and roll it out to fit the size of the Dutch oven.
- Cook the roux. Cooking flour in butter for a few minutes enhances the flavor of the filling by creating a richer, nuttier taste.
- Cut vents. Don’t forget to cut vents in the pie crust to prevent the steam from making your pie crust soggy.
- Work quickly. To prevent the butter in the pie dough from melting before baking, quickly brush it with egg wash after placing it on top of the filling, then get it into the oven as soon as possible.
- Let the pie cool. Allow the chicken pot pie to cool for a few minutes before serving to ensure that the filling sets up and doesn't spill out of the crust.
- Don't scratch your Dutch oven. Be careful when using a knife to serve from an enamel-coated Dutch oven to avoid scratching the coating.
Want to make this chicken pie recipe using a double crust? Transfer the filling to a crust-lined pie dish or casserole dish, then top with a second pie crust.
What to Serve with Dutch Oven Chicken Pot Pie
This chicken pot pie can be considered a complete meal in and of itself. However, I know that many, like myself, enjoy eating chicken pot pie with a little something extra.
One classic side dish to serve with chicken pot pie is a leafy green salad, like Caesar salad. The fresh greens can provide a nice contrast to the rich, creamy filling of the pot pie.
Another great option is to serve some sautéed or roasted vegetables alongside the pot pie. Carrots and green beans, broccoli, asparagus, Brussels sprouts, butternut squash, and sweet potatoes are all great choices that can add some extra flavor and texture to the meal.
Finally, if you're looking for something a bit heartier, you could serve the pot pie with some mashed potatoes, stuffing, or bread. These sides are perfect for soaking up the savory sauce and complementing the flaky crust of the pot pie.
Storage and Reheating
How to Store
- Refrigerator- Store leftover chicken pot pie in the refrigerator in an airtight container for up to 5 days.
- Freezer- To freeze chicken pot pie, portion it into individual freezer-safe containers and freeze for 4-6 months. Defrost the pie in the refrigerator before reheating for convenience.
How to Reheat
If your chicken pot pie is frozen, plan ahead and defrost it in the refrigerator prior to reheating it.
- Oven- Preheat the oven to 350°F. Place the leftover chicken pot pie in an oven-safe casserole dish or ramekin. Cover the dish with aluminum foil to prevent the crust from burning. Heat for 15-30 minutes or until warmed through. The length of time depends on the size of the pot pie you’re reheating.
- Stovetop- Heat a well-seasoned cast iron skillet or non-stick skillet over medium-low heat. Place the chicken pot pie in the skillet and cover it with a lid. Cook for about 10 minutes or until heated through.
- Microwave- Remove the chicken pot pie from its container and place it on a microwave-safe plate. Cover the pie with a microwave-safe lid or paper towel to prevent splattering. Microwave for 2-3 minutes on high or until heated through.
- Air Fryer- Preheat the air fryer to 350°F. Place a slice of leftover chicken pot pie on a piece of aluminum foil, then cover it with another piece of aluminum foil. Heat for 5-10 minutes or until fully warmed through.
Making chicken pot pie ahead can be a great way to save time. You can either assemble, bake, and refrigerate the entire dish or prepare the filling and crust separately, then assemble before baking.
- Baked Chicken Pot Pie- Store the baked chicken pot pie in the Dutch oven in the refrigerator for up to 5 days. Reheat in a 350°F oven with the lid on for 30-45 minutes or until fully warmed through.
- Pie Dough- If you’re making homemade pie dough in advance, wrap it tightly in plastic wrap or place it in a sealable plastic bag. Then, store it in the refrigerator for up to 3 days.
- Filling- Make the filling ahead of time and store it in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
If you don't have a Dutch oven, you can use a regular skillet or saucepan to make the filling, then transfer the filling to a casserole dish or pie plate prior to topping with the crust and baking.
With Dutch oven chicken pot pie, you don't have to worry about the crust burning because the deep pot protects it.
If your chicken pot pie is watery, it could be because you didn't let it cool long enough before cutting into it or because your filling wasn't thick enough.
To fix it, you can either keep simmering the filling until it gets thicker or mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the filling. This will help to thicken the filling and make it less watery.
Anything containing poultry should be cooked to an internal temperature of 165°F.
Dutch Oven Chicken Pot Pie
- 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
- 1 pie crust
- 1 egg whisked
- Preheat the oven to 425°F. Melt butter in a large Dutch oven over medium heat. Add the carrots, celery, onion, kosher salt, and black pepper to the melted butter and sauté for 5-7 minutes or until the vegetables are softened and beginning to brown. Add the garlic and thyme and cook for an additional 1-2 minutes.4 tablespoons unsalted butter, 1 large yellow onion, 3 large carrots, 2 stalks celery, 1 teaspoon kosher salt, 4 cloves garlic, 4 sprigs thyme, ½ teaspoon black pepper
- Reduce the heat to low and sprinkle the flour over the softened vegetables. Stir well to ensure all of the flour has been mixed with the butter and cook for approximately 5 minutes. You want the flour to begin to brown a bit.¼ cup all-purpose flour
- Slowly pour in the chicken stock, whisking continuously to help prevent lumps from forming in the sauce. Simmer for 5 minutes or until the sauce begins to thicken up. Add the shredded chicken and peas and cook for an additional 5 minutes. Taste for seasoning and adjust as needed. Remove the Dutch oven from the heat.2 ½ cups chicken stock, 1 cup peas, 3 cups shredded chicken breast
- While the filling is cooling off a bit, roll out your pie dough on a lightly floured surface. You want to roll it out to fit the diameter of your Dutch oven. The easiest way to do this is to use the lid of the Dutch oven as a guide (see image in the post above). Roll the pie dough out, place the lid on top, and cut around the edge of the lid. Now is a good time to cut out any decorative shapes or ventilation holes as well. Carefully lift the rolled-out pie dough and place it on top of the filling inside the Dutch oven. Brush the top of the pie crust with the egg wash.1 pie crust, 1 egg
- Bake the chicken pot pie with the lid off for 30 minutes or until the top crust is golden brown and the filling is bubbling. Allow the pie to rest for approximately 20 minutes before slicing and serving directly out of the Dutch oven. If your Dutch oven has an enamel coating, take care not to scratch it with the knife.
- Quick Tip: To prevent the butter in the pie dough from melting before baking, quickly brush it with egg wash after placing it on top of the filling, then get it into the oven as soon as possible.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.
- Make Ahead: The pie dough can be prepared up to 3 days in advance, the filling can be prepared up to 5 days in advance, and the whole pie can be baked up to 5 days in advance.