You’ll love this Dutch Oven Chicken Pot Pie for an easy dinner that feeds a crowd! Use puff pastry, rotisserie chicken, and frozen vegetables as recipe shortcuts to a delicious, home-cooked meal.
Dutch Oven Pot Pie
Love chicken pot pie but think it’s too much of a hassle? I’m right there with you! This recipe comes together in minutes and bakes up quickly enough to serve on a weeknight. Awesome, right? Use shredded rotisserie chicken, frozen vegetables, and soup for the base, then top it off with puff pastry.
INGREDIENTS
- 1 Tablespoon, olive oil
- 1 clove garlic, minced
- ½ onion, chopped (I use frozen for convenience)
- 2 ¼ cups, milk
- ¼ cup, flour
- 2 cans, cream of chicken soup (condensed, no liquid added)
- 1 potato, chopped*
- 12 oz, frozen vegetables (corn and carrots variety)
- 1 tsp, salt
- 1 tsp, pepper
- 2-3 cups, rotisserie chicken, shredded**
- 1 sheet of frozen puff pastry dough
HOW DO I MAKE A PUFF PASTRY TOPPED CHICKEN POT PIE?
- Preheat oven to 350 degrees.
- Heat a dutch oven to medium, add olive oil.
- Remove puff pastry from freezer, allow to thaw to room temperature. (this makes it easier to handle)
- Add onions and garlic to the pot, stirring frequently, for about 5 minutes, or until softened.
- Whisk together milk and flour, and add to pot.
- Add all other ingredients, except chicken and pastry dough.
- Simmer until potatoes are just cooked through. Note: Mixture will be thick, like traditional pot pie. For a thinner, more soup-like consistency, stir in an additional cup of water or milk.
- Add chicken to pot, stir to combine.
- Remove dutch oven from heat.
- Unfold puff pastry and using the dutch oven lid as a guide, trim the corners of the rectangular dough to fit the inside of the dutch oven. A rough cut is fine.
- Place puff pastry on top of soup mixture in dutch oven and bake pot pie for 35-40 minutes or until top is golden brown and soup bubbles up around the edges.
- Rest for 5 minutes and serve!
Recipe Notes:
*If you’re short on time, eliminate the potatoes. Just heat up the other ingredients- which takes about 5 minutes- then bake in oven as usual.
**You can also used uncooked, diced chicken breast. Just cook through with onions and garlic, then add rest of ingredients to dutch oven.
With a couple short cuts, this recipe comes together in no time at all. Prepare the filling, top with the puff pastry and then bake it. This is a dish that can be served to impress guests or prepared as an easy weeknight meal. Use one of these beautiful, colored dutch ovens and you will even impress with your serving dish.
Yep, this gorgeously golden chicken pot pie can be on your family’s table in about 40 minutes, with only 10 minutes of hands-on time. Check it out!
FAQ
- What are the best things to serve with a dutch oven chicken pot pie?
- I really like to let this dish shine on its own, so I serve it with a simple garden salad and a great french bread. With your meat and potatoes all in one dish, this is literally all you need. You don’t really need to serve with bread, because of the pastry topping, but carbs really are great (aren’t they)?!?
- What other dutch oven chicken recipes should you be trying?
- You can make many things in a dutch oven, including soups, stews, rice dishes, and even risotto. This site has 18 delicious dutch oven chicken dishes recipes that will all impress! I cannot wait to try the Creamy Chicken Risotto and the Lemon Butter Chicken.
Dutch Oven Chicken Pot Pie
You'll love this Dutch Oven Chicken Pot Pie for an easy dinner that feeds a crowd! Use puff pastry, rotisserie chicken, and frozen vegetables as recipe shortcuts to a delicious, home-cooked meal.
Ingredients
- 1 Tablespoon, olive oil
- 1 clove garlic, minced
- ½ onion, chopped (I use frozen for convenience)
- 2 ¼ cups, milk
- ¼ cup, flour
- 2 cans, cream of chicken soup (condensed, no liquid added)
- 1 potato, chopped*
- 12 oz, frozen vegetables (corn and carrots variety)
- 1 tsp, salt
- 1 tsp, pepper
- 2-3 cups, rotisserie chicken, shredded**
- 1 sheet of frozen puff pastry dough
Instructions
- Preheat oven to 350 degrees. Heat a dutch oven to medium, add olive oil.
- Remove puff pastry from freezer, allow to thaw to room temperature. (this makes it easier to handle)
- Add onions and garlic to the pot, stirring frequently, for about 5 minutes, or until softened.
- Whisk together milk and flour, and add to pot. I am loving these silicone whisks so I don't have to fret about scraping my pans.
- Add all other ingredients, except chicken and pastry dough.
- Simmer until potatoes are just cooked through. Note: Mixture will be thick, like traditional pot pie. For a thinner, more soup-like consistency, stir in an additional cup of water or milk.
- Add chicken to pot, stir to combine.
- Remove dutch oven from heat.
- Unfold puff pastry and using the dutch oven lid as a guide, trim the corners of the rectangular dough to fit the inside of the dutch oven. A rough cut is fine.
- Place puff pastry on top of soup mixture in dutch oven and bake pot pie for 35-40 minutes or until top is golden brown and soup bubbles up around the edges***
- Rest for 5 minutes and serve!
Notes
*If you're short on time, eliminate the potatoes. Just heat up the other ingredients- which takes about 5 minutes- then bake in oven as usual.
**You can also used uncooked, diced chicken breast. Just cook through with onions and garlic, then add rest of ingredients to dutch oven.
***Be sure to bake in the oven with the lid off
Nutrition Information:
Yield:
6 servingsServing Size:
1Amount Per Serving: Calories: 860Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 233mgSodium: 2127mgCarbohydrates: 52gFiber: 4gSugar: 3gProtein: 72g
If you love the Dutch Oven Chicken Pot Pie, then you must try this Loaded Pizza Pasta Casserole!
Jess says
Do you bake it with the lid on or no?
Alison says
No, lid off
Ingrid says
Can you substitute canned vegetables?
Alison says
Yes, but frozen veggies add moisture as they thaw, so you might want to add a few Tablespoons of water or milk to the mixture to compensate. Enjoy!
Julie says
Do place the lid on while cooking?
Alison says
You can place the lid while cooking on the stove, but not for baking the puff pastry in the oven. Hope that helps!
Kelly B says
Since your recipe calls for the potato, i think you need to adjust your total time on the recipe. I had planned for about 50 minutes and i’ve taken 30 mins to prep and cook the potato on the stove with the ingredients. Then it says another 40 in the oven. Would be helpful! Also, which potato do you recommend? Russet? Yukon Gold? Thanks!
Alison says
Ah good catch-updated! I use Russet. Hope you enjoyed it!
Loni says
My crust fell in and didn’t cook…idk what happened
Alison says
Sometimes the edges can fall in, but generally the puff pastry should rest on top of the soup mixture. Try cutting back on the liquids by Tablespoons until you get the desired thickness. Hope that helps!
Chris Bell says
Just found the recipe. Before I was making it in a skillet (different recipe) can’t wait to sink my fork into this.
Alison says
Thanks for sharing! Enjoy!! We’d love to hear your thoughts on the recipe.
Jessy says
Could I make the soup/base part a day ahead and add the puff pastry the day I’m going to serve it, so that everything is fresh (but I don’t have to do food prep in front of guests after a busy day)?
Alison says
Absolutely. I would let the soup come to room temperature for about 20 minutes before baking, to ensure puff pastry bakes evenly on top and bottom. Enjoy!
Kimberly G. says
I did an egg wash and put a little slit in top…came out delish…thank u for aharing
Alison says
Awesome! Glad you enjoyed!
Nigel says
To get a flakey pastry , don’t you need to have the pie filling come within an inch of the top? I don’t have a pie dish so looking for an easy left over thanks giving recipe for a Dutch oven. 🤔
Alison says
Good point! With this recipe, it will be flakey on top. For flakey texture throughout, you can lay the pastry dough across the top rim of the dutch oven and press it to the edge, just like with a pie dish. Hope that helps.
Allie says
This was super easy and a great idea. I put the whole thing in the oven for 45 minutes and the potatoes were still too firm (chopped to approximately the size of a thumbnail). I wish I’d started the potatoes before tossing them in the pot. It took an extra half hour in the oven as a result.
Alison says
The potatoes are cooked in the dutch oven on a stove top before the whole dish is topped with puff pastry and baked in the oven. Hope that helps!
Campbell says
What size dutch oven do you use for this recipe? I have a 7qt and wondering how much it would be filled based on the amounts of everything you use, hard to tell based on the pic how big yours is. Thanks!
Alison says
I use a 5qt, so the filling will be about 1/3 of a 7qt pot. Hope that helps!
Laurie says
Can you use a premade pie crust?
Alison says
Yes, the recipe suggests Pepperidge Farm puff pasty dough, which is premade. Any premade pie crust would work.
Sarah B says
I made this for dinner last night. The filling consistency is really good but for my families taste buds I knew it would need some more seasonings. I added quite a bit of poultry seasoning, some thyme, more salt and more pepper than the recipe calls for. The flavor was really nice with those added things. I couldn’t find puff pastry at my local grocery store cause it was sold out so i got regular pie crust and it worked out great. I will say, this is not considered a quick meal in my world but it did end up hearty and delicious. I just want more crust haha. The best part about it is the crust! I think next time I will use this filling base and then put it a pan that I can use a bottom crust and a top crust so i can get all my crust needs met.
Alison says
That’s a great idea!
Kerissa says
Absolutely delicious!!!
I added my potatoes when I added the onions and garlic.
Definitely let it cook down some and once I added the liquids I let it simmer and would check until it was a tad soft and let it cook the rest of the way in the own!!!
Husband loved it
Alison says
Love to hear it!
Lauren says
not sure how you’re supposed to get a flakey, firm crust when you’re putting uncooked dough on top of soup. the crust comes out soggy and uncooked every time. next time i am going to cook the pie crust separate and place on top when it’s already cooked.
Alison says
The bottom of the crust (touching the soup) is softer and the top gets flaky and golden brown.