Dutch Oven Chicken Pot Pie Recipe
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.
- 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.
Keywords: Dutch oven chicken pot pie, comfort food, savory pie, chicken dinner, easy pot pie recipe, one pot meal
Find it online: https://kitchenwithkai.com/dutch-oven-chicken-pot-pie-recipe/
