Dutch Oven Chicken Pot Pie

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!

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Course: Main Dishes

Cuisine: American

Keyword: dutch oven chicken pot pie

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 229kcal

Author: Louisa

Equipment

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.

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