A Dutch oven chicken pot pie is the ultimate one-pot comfort meal: a creamy, savory filling studded with shredded chicken, tender carrots, peas and potatoes, all tucked under a golden pie crust or flaky puff pastry. It’s the kind of dish that works for weeknight dinners, cozy Sunday meals, or when you want to turn leftover rotisserie chicken into something impressive with almost no fuss. If you enjoy easy, hands-off comfort food, you might also like this crockpot cheddar chicken pot pie tortellini for another twist on pot-pie flavors.
Why you’ll love this dish
This recipe balances convenience and classic comfort. You get the silky, lightly thickened sauce that makes pot pie so satisfying, the convenience of shredded cooked chicken (rotisserie is a time-saver), and the rustic, homey look of a pie baked in—or transferred from—a Dutch oven. It’s family-friendly, forgiving on timing, and scales easily for guests.
"A weeknight hero: quick to assemble, forgiving to tweak, and always a crowd-pleaser." — home cook review
Perfect occasions:
- Weeknight dinners when you want minimal prep and maximum comfort.
- Potluck or family gatherings where warm, sliceable comfort food is welcome.
- Using up leftover chicken or vegetables in the fridge.
Preparing Dutch Oven Chicken Pot Pie
Here’s what to expect before you begin: you’ll cook aromatics and a roux in the Dutch oven, whisk in broth and milk to make a creamy sauce, stir in the pre-cooked chicken and vegetables until heated, then top with a single pie crust or sheet of puff pastry and bake until golden. The whole active prep time is short; most of the work is letting the filling thicken and the oven do its job.
Timing overview:
- Prep: 10–15 minutes (if chicken is already cooked)
- Cook on stovetop: ~10 minutes to make filling
- Bake: 30–35 minutes
- Total: about 55–60 minutes
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced (Yukon Gold or russet)
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1 cup milk (whole or 2% recommended)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 refrigerated pie crust or puff pastry
Ingredient notes/substitutions:
- Potatoes: Yukon Gold hold shape nicely; russet will break down more and thicken the filling slightly.
- Milk: whole milk gives a richer sauce; use 2% for a lighter option.
- Vegetables: swap in corn instead of peas, or add celery for extra flavor.
- Gluten-free: use a 1:1 gluten-free flour for the roux and a store-bought gluten-free crust.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Melt 3 tablespoons butter in a Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
- Stir in the flour, salt, pepper, thyme, and garlic powder. Cook 1 minute to remove the raw flour taste—this makes a light roux that thickens the sauce.
- Gradually whisk in the chicken broth and then the milk. Bring to a gentle simmer and let the sauce thicken slightly, about 3–5 minutes. Scrape the bottom as you stir so nothing sticks.
- Add the shredded cooked chicken, diced carrots, peas, and potatoes. Stir until everything is evenly coated and heated through; taste and adjust seasoning.
- Transfer the filling to a pie dish, or leave it in the Dutch oven if it’s oven-safe and you want fewer dishes.
- Cover with the pie crust or puff pastry, sealing the edges by pressing with a fork or pinching. Cut a few slits in the top to vent steam. For a deeper golden top, brush lightly with milk or a beaten egg.
- Bake 30–35 minutes, until the crust is golden and the filling bubbles at the edges.
- Let the pie rest 5–10 minutes before slicing so the filling sets and you get clean slices.
Quick safety tip: make sure the filling is bubbling before removing from the oven so the interior reaches a safe temperature.
Best ways to enjoy it
Serve slices straight from the oven while the crust is flaky and the filling is hot but settled. Complement the rich, creamy pot pie with:
- A crisp, simple green salad dressed with lemon vinaigrette to cut the richness.
- Light roasted Brussels sprouts or green beans for texture contrast.
- A slab of crusty bread if you want extra soak-up power.
For a hearty dinner party menu, pair it with a slow-roasted beef like a Dutch oven pot roast served earlier or on the same night to keep the cozy, oven-baked theme. Finish with a tart apple crisp to balance the savory meal.
Storage and reheating tips
- Refrigerator: Store leftover pot pie in an airtight container for up to 3–4 days. If left in the pie dish, cover tightly with foil or plastic wrap.
- Freezing: Freeze baked slices wrapped tightly in plastic and foil (or freezer-safe containers) for up to 2 months. You can also freeze the unbaked assembled pie (using a sturdy freezer-safe dish) for up to 1 month—thaw overnight in the fridge before baking.
- Reheating: For best texture, reheat individual portions in a 350°F (175°C) oven for 15–20 minutes until warmed through and crust is crisp. Microwaving is faster but will soften the crust; microwave then crisp for a few minutes in a toaster oven if available.
- Food safety: Reheat leftovers to an internal temperature of 165°F (74°C).
Helpful cooking tips
- If potatoes are large-dice, par-cook them (steam or microwave 3–4 minutes) so they finish tender in the filling. This avoids an undercooked potato surprise.
- Use leftover rotisserie chicken for the best time/effort ratio. If using raw chicken, cook and shred before adding to the sauce.
- If your sauce seems too thin, simmer a little longer until it thickens; if too thick, whisk in a splash of broth or milk.
- For extra flaky puff pastry, chill the assembled pie for 10–15 minutes before baking so the butter layers stay cold.
- To prevent a soggy bottom, blind-bake the bottom crust for 5–7 minutes or place the filled pie on a heated baking sheet.
Creative twists
- Cheesy version: Stir in 1/2 cup shredded sharp cheddar to the filling for a richer flavor.
- Biscuit-topped pot pie: Skip the crust and drop biscuit dough over the bubbling filling before baking.
- Vegetarian swap: Replace chicken with extra mushrooms, cauliflower, and white beans; use vegetable broth.
- Herb-forward: Fresh thyme, rosemary or a splash of sherry added to the filling brightens flavor.
- Spicy twist: Add a pinch of cayenne or a few dashes of hot sauce to the filling for heat.
Common questions
Q: Can I use frozen vegetables?
A: Yes—frozen peas and mixed veggies are fine. Add frozen items directly to the hot filling and give a few extra minutes to heat through.
Q: Can I assemble and bake everything in the Dutch oven?
A: If your Dutch oven is oven-safe (most cast-iron versions are), you can bake directly in it—fewer dishes and a classic rustic presentation.
Q: Is this recipe freezer-friendly?
A: Yes. Baked slices freeze well for up to 2 months. An unbaked assembled pie can be frozen for about 1 month; thaw in the refrigerator overnight before baking.
Q: What’s the best crust to use—pie crust or puff pastry?
A: Puff pastry gives a flakier, lighter top; refrigerated pie crust is more traditional and sturdier. Both work—choose based on texture preference.
Q: How can I make the filling thicker without overcooking?
A: Let the sauce simmer a few extra minutes after adding broth and milk; the roux will thicken it. You can also whisk a teaspoon of cornstarch with cold water and stir it in if needed.
If you want more Dutch oven dinner ideas, try exploring other oven-friendly comfort recipes in the same style for simple, crowd-pleasing meals.
Dutch Oven Chicken Pot Pie
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Rotisserie chicken works great
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced (Yukon Gold or russet) Yukon Gold holds shape, russet will break down
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1 cup milk (whole or 2% recommended) Whole gives a richer sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 piece refrigerated pie crust or puff pastry
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Melt 3 tablespoons butter in a Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
- Stir in the flour, salt, pepper, thyme, and garlic powder. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth and then the milk. Bring to a gentle simmer and let the sauce thicken slightly, about 3–5 minutes.
- Add the shredded cooked chicken, diced carrots, peas, and potatoes. Stir until evenly coated and heated through.
- Transfer the filling to a pie dish, or leave it in the Dutch oven if it’s oven-safe.
- Cover with the pie crust or puff pastry, sealing the edges and cutting a few slits in the top to vent steam.
Baking
- Bake for 30–35 minutes until the crust is golden and the filling bubbles at the edges.
- Let the pie rest for 5–10 minutes before slicing.