Dutch Oven Chicken Pot Pie

5 from 3 votes

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.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 30

Rest Time 20

Total Time 1 10

Servings slices

Calories 376kcal

Author Ashley Petrie, RDN, LDN

Equipment

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
1 pie crust
1 egg whisked

Instructions

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.

Notes

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.