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This Dutch oven chicken pot pie is dinner made easy with shortcuts like rotisserie chicken, frozen vegetables, and puff pastry! Comfort food, all in one pot!
Hearty, cozy, and easy enough to make with hot coals while camping, this chicken pot pie Dutch oven recipe gives you no excuse not to try it.
It’s also a great way to use up leftover chicken or that bag of mixed frozen veggies that’s been hanging out in your freezer forever.
And don’t let the shortcuts of this comforting meal fool you!
You’ll still get that mouthwatering flaky crust with a creamy chicken and veggie stew bubbling underneath.
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Nothing says love like homemade comfort. Start Mother’s Day with baked salmon for lunch, this Dutch oven pot pie for dinner, then treat Mom to strawberry brownies to wrap it all up!
Why You’ll Love This Dutch Oven Chicken Pot Pie Recipe
- This homemade chicken pot pie recipe is all done in 1 pot!
- With frozen veggies, puff pastry, and rotisserie chicken, this Dutch oven pot pie comes together effortlessly compared to classic chicken pot pie.
- This Dutch oven chicken pot pie with puff pastry easily feeds and satisfies a crowd.
Ingredients And Substitutions
Olive oil – For cooking the aromatics. You can also use avocado oil.
Onion and garlic – Fresh garlic and yellow onion create a savory base for the chicken pot pie filling.
All-purpose flour and milk – Help thicken and lend richness to the creamy filling. You can also use non-dairy milk, like oat milk. Or, for a more flavorful filling, use Parmigiano Reggiano instead of flour!
Condensed cream of chicken soup – Instead of chicken broth, we’ll use condensed cream of chicken soup. Just make sure it’s condensed, or the pie might get watery!
Potato – Adds bulk for a more satisfying Dutch oven chicken pot pie. Want a heartier pot pie? Add white mushrooms to the chicken mixture.
Frozen mixed vegetables – No need to thaw your frozen veggies. Just add them to the Dutch oven!
Kosher salt and black pepper – To round out the overall flavor profile of the Dutch oven chicken pot pie with puff pastry. Feel free to add other herbs and spices! Fresh parsley, dried sage, rosemary, garlic powder, nutmeg, and turmeric are great for adding complexity!
Rotisserie chicken – To shortcut our way to the delicious comfort food. You can also use canned chicken pieces for convenience.
Frozen puff pastry dough – We’ve only tried this recipe with puff pastry, but biscuit dough might also work. Shape the dough into patties and place them on top of the filling, about half an inch apart.
If you opted for a homemade or store-bought pie crust, cut slits on top to keep your pot pie from getting soggy.
Tips For Making This Recipe
Let Your Dutch Oven Pot Pie Cool
Allow your Dutch oven chicken pot pie to cool for at least 5 minutes. This will help the filling thicken up a bit and prevent it from spilling out.
No Leftover Chicken? No Problem!
If you have no leftover cooked chicken, dice some skinless chicken breasts and cook them with the onion and garlic before adding the other ingredients to the Dutch oven.
Make-Ahead and Leftovers
You can make the filling in advance and keep it in the fridge for up to 5 days. Then, reheat over medium heat and assemble the pie. For leftovers, transfer the chicken pot pie to an airtight container and refrigerate for up to 5 days or freeze for up to 1 month. To serve, thaw overnight and reheat in the oven at 250°F until warmed through.
Chicken Pot Pie Dutch Oven Recipe FAQs
How can I make my chicken pot pie in Dutch oven thicker?
You can extend the cooking time for the filling to allow it to thicken. If it’s still not thickening, combine equal parts cornstarch and cold water to make a slurry and add it to the filling while it’s boiling.
What is the internal temperature of chicken pot pie?
For food safety, make sure your chicken pot pie in the Dutch oven reaches an internal temperature of 165°F.
What do you serve chicken pot pie with?
This chicken pot pie will go well with light, vibrant sides like this cold green bean salad or other classic, equally comforting sides like creamy mashed potatoes.
Do you place the lid on while cooking chicken pot pie in Dutch oven?
Nope! This chicken pot pie with puff pastry is baked uncovered for that beautiful golden brown, flaky crust.
Can I make this chicken pot pie recipe without a Dutch oven?
Sure! Cook the filling in a saucepan and assemble the pot pie in a casserole dish.
More Delicious Dutch Oven and Instant Pot Recipes
- Prime Rib Roast in Dutch Oven
- Dutch Oven Apple Cobbler
- Instant Pot Garlic Butter Steak Bites
- Instant Pot Spaghetti and Meatballs
- Instant Pot Chicken Bites
I found this recipe for Beef Casserole that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Dutch Oven Chicken Pot Pie
Ingredients
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/4 cup flour
- 2 1/4 cups milk
- 2 cans condensed cream of chicken soup
- 1 potato, peeled and cubed
- 12 oz frozen mixed vegetables
- 1 tsp salt
- 1 tsp pepper
- 3 cups rotisserie chicken, shredded
- 1 sheet frozen puff pastry dough
Instructions
- Preheat the oven to 350°F.
- Add the olive oil to the Dutch oven and heat over medium heat. Thaw the frozen puff pastry to room temperature.
- Saute the onions and garlic in the Dutch oven for about 5 minutes or until softened.
- Whisk flour and milk together in a mixing bowl until smooth. Pour the milk mixture into the Dutch oven.
- Add the condensed cream of chicken soup, potatoes, frozen mixed veggies, and seasonings. Simmer until the potatoes are cooked through.
- Stir in the shredded chicken.
- Remove the Dutch oven from the heat.
- Unroll the puff pastry and trim it to fit inside the Dutch oven, using the lid as a guide.
- Put the puff pastry on top of the creamy chicken filling, making sure the edges are sealed. Bake the chicken pot pie uncovered for 35 to 40 minutes or until the top is golden brown and the soup is bubbling around the edges.
- Remove the Dutch oven chicken pot pie from the oven and allow it to cool for 5 minutes before serving. Enjoy!
Notes
- Allow your Dutch oven chicken pot pie to cool for at least 5 minutes. This will help the filling thicken up a bit and prevent it from spilling out.
- If you have no leftover cooked chicken, dice some skinless chicken breasts and cook them with the onion and garlic before adding the other ingredients to the Dutch oven.
- You can make the filling in advance and keep it in the fridge for up to 5 days. Then, reheat over medium heat and assemble the pie. For leftovers, transfer the chicken pot pie to an airtight container and refrigerate for up to 5 days or freeze for up to 1 month. To serve, thaw overnight and reheat in the oven at 250°F until warmed through.
Nutrition
PIN FOR LATER!
