Introduction

This Dutch Oven Chicken Pot Pie offers a comforting blend of tender chicken, savory vegetables, and a flaky pie crust baked to golden perfection. It’s a hearty, easy-to-make meal ideal for family dinners or cozy weekends.

A white round dish filled with a golden brown crust on top, flaky and smooth with a slight shine, covering a creamy filling underneath that includes visible bits of green and orange vegetables and chunks of chicken. A wooden spoon is scooping out a serving, showing the thick, creamy, and chunky inside. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp avocado oil
½ yellow onion, diced
8 oz mushrooms, sliced
½ cup all-purpose flour
2 tsp garlic powder
1 tsp salt
1 tsp dried sage
½ tsp black pepper
2 cups low-sodium chicken broth
1 cup 2% milk
12 oz frozen mixed vegetables, thawed
4 oz jar pimentos, drained
3 cups cooked chicken, diced or shredded
1 storebought pie crust
1 egg (optional for egg wash)

Instructions

Step 1: Preheat oven to 350°F and pull the pie crust from the refrigerator to soften.
Step 2: Heat the avocado oil in your Dutch oven over medium heat. Add diced onion and sliced mushrooms, cooking until tender, about 3-4 minutes.
Step 3: Stir in the flour, garlic powder, salt, dried sage, and black pepper continuously for about 30 seconds.
Step 4: Gradually add chicken broth and milk while whisking to avoid lumps. Cook over medium heat until the mixture thickens, about 5 minutes.
Step 5: Stir in the thawed mixed vegetables, drained pimentos, and cooked chicken until well combined. Remove the Dutch oven from heat.
Step 6: Unroll the pie crust and cut 4 slits to allow steam to escape. Carefully place the crust over the filling in the hot Dutch oven, pressing edges against the pot to seal.
Step 7: (Optional) Whisk an egg with 1 tablespoon cold water and brush the egg wash over the crust for a golden finish.
Step 8: Bake uncovered in the oven for 40-45 minutes, or until the crust is golden brown.
Step 9: Remove from oven and let cool for 10 minutes before serving.

Tips & Variations

For a dairy-free version, use lactose-free milk or a creamy unsweetened vegan milk like oat milk, and choose a dairy-free store-bought crust.
To make this gluten-free, substitute all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust.
Consider making individual pot pies using smaller ramekins or cocottes to bake and enjoy throughout the week.

Storage

Store leftovers in a covered container in the refrigerator for up to 5 days or freeze for up to a month. Let the pot pie cool completely before storing, and keep the pastry on top to avoid sogginess. Reheat in an oven or toaster oven at 250-300°F until warmed through for best texture.

How to Serve

The image shows a white round baking dish filled with a golden-brown pie with a smooth, baked crust on top. One slice has been cut and a wooden spoon is scooping out a portion of the pie, revealing a creamy inside with visible pieces of chicken and small bits of orange and green vegetables. The crust is slightly flaky, covering the creamy filling, and the dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can make the pot pie gravy filling up to 5 days in advance and store it in an airtight container in the fridge or freeze it for up to 3 months. When ready, thaw if needed, reheat while stirring for consistency, then top with pie crust and bake as directed.

Is it possible to freeze the assembled pot pie before baking?

Absolutely. You can assemble the pot pie through step 6, then cover and freeze it for up to a month. When ready to bake, thaw in the refrigerator and bake as usual for a fresh-tasting meal.

Dutch Oven Chicken Pot Pie Recipe

Print Recipe

★★★★★

4.9 from 111 reviews

This Dutch Oven Chicken Pot Pie recipe combines tender chicken, savory mushrooms and onions, and vibrant mixed vegetables in a creamy, flavorful gravy, all encased in a flaky, golden pie crust. Cooked in a Dutch oven, this comforting classic is perfect for a hearty family meal and offers options for dietary adaptations.

Author: Kai
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables & Aromatics

3 tbsp avocado oil
½ yellow onion, diced
8 oz mushrooms, sliced
12 oz frozen mixed vegetables, thawed
4 oz jar pimentos, drained

Seasonings & Flour

½ cup all-purpose flour
2 tsp garlic powder
1 tsp salt
1 tsp dried sage
½ tsp black pepper

Liquids

2 cups low-sodium chicken broth
1 cup 2% milk

Protein

3 cups cooked chicken, diced or shredded

Pie Crust & Finishing

1 storebought pie crust
1 egg (optional for egg wash)

Instructions

Preheat and prepare crust: Preheat your oven to 350°F (175°C) and allow the storebought pie crust to soften at room temperature.
Sauté aromatics: Heat the avocado oil in a Dutch oven over medium heat. Add the diced yellow onion and sliced mushrooms and cook, stirring occasionally, until tender and fragrant, about 3-4 minutes.
Add flour and seasonings: Sprinkle in the all-purpose flour, garlic powder, salt, dried sage, and black pepper. Stir continuously for about 30 seconds to cook out the raw flour taste and incorporate the spices.
Make the gravy: Gradually whisk in the low-sodium chicken broth and 2% milk, ensuring no clumps form. Continue cooking over medium heat, stirring often, until the mixture thickens into a creamy gravy, about 5 minutes.
Combine filling ingredients: Stir in the thawed mixed vegetables, drained pimentos, and cooked chicken until everything is evenly mixed. Remove the Dutch oven from the heat.
Prepare the crust topping: Unroll the softened pie crust and cut 4 slits in the top to allow steam to escape during baking. Carefully place the pie crust over the filling in the hot Dutch oven, pressing it gently against the edges to seal.
Apply egg wash: In a small bowl, whisk together an egg and 1 tablespoon cold water. Brush this egg wash over the surface of the pie crust for a glossy, golden finish.
Bake: Place the Dutch oven uncovered in the preheated oven and bake for 40-45 minutes, or until the crust is puffed and golden brown.
Rest and serve: Remove from the oven and allow the pot pie to cool for 10 minutes before serving to let the filling set.

Notes

Dairy-Free Option: Use lactose-free milk or a creamy unsweetened, unflavored vegan milk such as oat milk. Ensure the pie crust is dairy-free.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and use a gluten-free store-bought crust.
Storage: Store leftovers in a covered container in the refrigerator for up to 5 days or freeze for up to 1 month.
Reheating: Reheat in an oven or toaster oven at 250-300°F until warmed through to keep crust crisp.
Make Ahead: Prepare the gravy filling ahead and refrigerate or freeze; assemble and bake when ready. You can also assemble fully, then refrigerate or freeze before baking.
Individual Portions: For meal prep, divide the filling into smaller ramekins or cocottes and bake individually as needed.