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Dutch Oven Chicken Pot Pie Recipe

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★★★★★

4.8 from 143 reviews

This Dutch Oven Chicken Pot Pie is a comforting and flavorful one-pot meal featuring tender chicken thighs, a medley of vegetables, and a creamy sauce topped with golden, flaky puff pastry. Perfect for family dinners or meal prep, this hearty dish combines classic pot pie flavors made effortlessly in a Dutch oven and finished with oven-baking for the perfect crust.

Ingredients

Scale

For the Filling:

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 2 teaspoons fresh thyme
  • 1 teaspoon dried sage
  • Salt and pepper to taste

For the Topping:

  • 1 sheet puff pastry (thawed)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Brown the Chicken: Heat your Dutch oven over medium-high heat and add olive oil. Season chicken pieces with salt and pepper, then brown them in the Dutch oven, about 5 minutes per side, until golden. Remove chicken and set aside on a plate.
  2. Sauté Vegetables: Add diced onion, carrots, and celery to the same pot and cook until softened, around 6-8 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Make the Roux and Sauce Base: Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste without browning it too much. Gradually whisk in chicken broth and heavy cream carefully to avoid lumps, creating a creamy sauce.
  4. Combine Filling: Return the browned chicken to the pot along with frozen peas, fresh thyme, and dried sage. Season with salt and pepper as needed. Simmer for 15 minutes, stirring occasionally, until the sauce thickens and chicken is cooked through.
  5. Prepare for Baking: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry and place it over the filling in the Dutch oven. Trim excess pastry and crimp the edges to seal.
  6. Apply Egg Wash and Vent: Brush the puff pastry with beaten egg to help it achieve a golden, shiny finish after baking. Cut several small slits in the pastry to allow steam to escape while baking.
  7. Bake the Pot Pie: Place the Dutch oven in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and flaky. Carefully remove from oven and let rest briefly before serving.

Notes

  • Use a 5-6 quart Dutch oven for this recipe; a smaller 3-quart Dutch oven would require halving the recipe.
  • For a lighter version, substitute the heavy cream with milk and add an extra tablespoon of flour to maintain the creamy consistency.
  • You can customize the filling by swapping peas for corn, adding mushrooms, or incorporating leftover roasted vegetables.
  • Browning the chicken thoroughly adds depth of flavor by caramelizing the meat’s surface.
  • Maintain medium heat on the stovetop to avoid burning the vegetables or sauce base.
  • Leftovers reheat well and flavors improve after a day in the fridge.

Keywords: Dutch oven chicken pot pie, comfort food, one pot meal, chicken pot pie recipe, easy chicken dinner, puff pastry pot pie, creamy chicken stew, homemade chicken pot pie

Find it online: https://deliciousdishspot.com/dutch-oven-chicken-pot-pie-recipe/