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.
Nutrition Information:
Yield: 6 servings Serving 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!