A golden, flaky top hiding a creamy, savory filling — that’s the appeal of this Dutch oven chicken pot pie. It’s a one-vessel comfort meal that turns leftover or rotisserie chicken into weeknight magic, with simple pantry staples and minimal fuss. Ready in under an hour, it’s ideal when you want something homey without a long ingredient list; and if you prefer a slow-cooker take on pot pie, check out this Crock-Pot chicken pot pie version for an alternate hands-off approach.
Why you’ll love this dish
This recipe delivers a rich, saucy filling tucked beneath two buttery pie crusts — but with less cleanup because everything bakes in the Dutch oven. It’s family-friendly, forgiving (use leftover or store-bought rotisserie chicken), and scales easily for a crowd. The mix of cream and broth keeps the filling saucy without becoming soupy, and the thyme adds a gentle savory lift that pairs well with the sweet peas and carrots.
“This pot pie tastes like Sunday dinner in under an hour — flaky crust, creamy filling, and no juggling pans.” — a regular weeknight favorite
Why make it now: perfect for chilly evenings, potluck dinners, or any time you want a cozy, make-ahead centerpiece that reheats well.
Step-by-step overview
Before you start, here’s what to expect: preheat the oven, assemble the filling in the Dutch oven and simmer briefly to marry flavors, line the bottom with a crust, add the filling, top with the second crust, egg wash, then bake until golden. Total hands-on time is short; most of the time is baking, so you can prep a salad or set the table while it cooks.
What you’ll need
- 1 lb cooked, shredded chicken (rotisserie or poached and shredded) — substitute: shredded turkey works great
- 2 cups mixed vegetables (frozen or fresh carrots, peas, corn) — frozen is fine and saves time
- 1 cup chicken broth (use low-sodium if preferred)
- 1 cup heavy cream (or half-and-half for a lighter finish)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 tsp garlic powder (or 1–2 cloves fresh garlic, minced)
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts) — you can use a single sheet of puff pastry for a flakier top
- 1 egg, beaten (for egg wash)
Notes: If your filling seems thin after simmering, a tablespoon of flour or cornstarch mixed into a little cold water and stirred in will thicken it quickly.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Place a rack in the center.
- In a Dutch oven over medium heat, combine the shredded chicken, mixed vegetables, chicken broth, heavy cream, thyme, garlic powder, and a pinch of salt and pepper. Stir to combine.
- Bring the mixture to a gentle simmer, then cook 5–7 minutes, stirring occasionally, until hot and the flavors are blended. If using fresh veg, simmer until they’re just tender. Taste and adjust seasoning.
- Lightly flour a surface and roll out one pie crust if needed. Place the first crust into the bottom of the Dutch oven, pressing so it hugs the sides and creates an even base. Trim any large overhang if necessary.
- Pour the chicken and vegetable mixture evenly over the bottom crust. Smooth with a spatula so the filling sits level.
- Drape the second pie crust over the filling. Press edges to seal (crimp or flute if you like), and cut slits in the top to allow steam to escape. If the edge is uneven, fold and pinch the two crusts together to form a good seal.
- Brush the top crust with the beaten egg to promote deep golden color and shine.
- Bake for 25–30 minutes, or until the crust is evenly golden brown and bubbling at the slits. If the crust is browning too quickly, tent with foil for the last 10 minutes.
- Remove from oven and allow the pot pie to rest 10–15 minutes before slicing — this helps the filling set so it doesn’t run.
Best ways to enjoy it
Serve wedges straight from the Dutch oven onto warm plates. A crisp green salad with a bright vinaigrette or simple steamed green beans counterbalance the richness nicely. For a smoky contrast at a casual dinner, serve alongside pulled or saucy chicken — try our take on the best crockpot BBQ chicken for a completely different flavor profile at the next cookout.
Garnish ideas: sprinkle chopped parsley or chives for color, or add a few grinds of fresh black pepper before serving.
Storage and reheating tips
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate within two hours. Keeps 3–4 days.
- Freeze: For longer storage, wrap cooled individual slices tightly in plastic wrap and foil, or freeze the whole pie (wrapped) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat slices in a 350°F (175°C) oven for 15–20 minutes (longer if frozen) until piping hot and the internal temperature reaches 165°F (74°C). Microwave works for convenience but may soften the crust — crisp back up in a toaster oven or under the broiler for a minute if needed.
Food safety: always reheat to 165°F and discard if left out more than 2 hours (1 hour in hot conditions).
Pro chef tips
- Use cooked chicken with good flavor: rotisserie chicken is a great shortcut because it adds seasoning and moisture.
- Prevent a soggy bottom: roll the bottom crust slightly thinner than the top, and pre-heat the Dutch oven for a minute on the stove if you like an extra-crispy bottom.
- Control thickness: heavy cream gives richness; if you prefer lighter, swap half the cream for additional broth. For a thicker filling, sprinkle 1–2 tablespoons flour into the hot mixture while stirring, or mix a cornstarch slurry and add near the end of simmering.
- Egg wash alternatives: milk or cream will also brown the crust, but egg gives the best shine.
- Make ahead: assemble up to sealing the top crust, cover, and refrigerate for a few hours. Apply egg wash and bake when ready.
Creative twists
- Herb-forward: add chopped rosemary or sage for autumnal depth.
- Cheesy: stir in 1 cup shredded sharp cheddar to the filling before baking for a creamy, melty version.
- Gluten-free: use gluten-free pie crusts and thicken the filling with cornstarch.
- Lighter: replace heavy cream with evaporated milk or whole milk + a tablespoon of butter.
- Vegetarian: swap chicken for shredded, pan-fried oyster mushrooms or chickpeas and use vegetable broth.
Common questions
Q: Can I use raw chicken instead of cooked shredded chicken?
A: You can, but you’ll need to cook it completely before sealing and baking. Poach or sauté raw chicken until it reaches 165°F, shred it, then proceed. Adding raw chicken directly will likely undercook the meat and overcook the crust.
Q: Can I make this ahead and bake later?
A: Yes — assemble through the step of sealing the top crust, then refrigerate up to 24 hours. Brush with egg wash and bake straight from the fridge; add a few extra minutes to the bake time if needed.
Q: My filling was too thin — how do I fix it?
A: Return the filling to the stove and simmer gently to reduce. Alternatively, whisk 1–2 teaspoons cornstarch with cold water and stir into the simmering mixture until thickened. If already assembled, bake until bubbling; resting will help it set.
Q: Is it safe to freeze the assembled pie?
A: Yes. Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before baking, and add 5–10 minutes to the bake time as needed.
Q: Can I swap the pie crust for puff pastry?
A: Absolutely. Puff pastry gives a flakier, lighter top — one sheet will cover the pie nicely. Watch the baking time as puff pastry browns faster.
If you want help scaling the recipe or adapting it for dietary needs, ask and I’ll tailor the ingredient amounts and technique.
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Dutch Oven Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A golden, flaky top hiding a creamy, savory filling, perfect for cozy dinners.
Ingredients
- 1 lb cooked, shredded chicken (rotisserie or poached)
- 2 cups mixed vegetables (frozen or fresh carrots, peas, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C) and place a rack in the center.
- In a Dutch oven over medium heat, combine the shredded chicken, mixed vegetables, chicken broth, heavy cream, thyme, garlic powder, and a pinch of salt and pepper. Stir to combine.
- Bring to a gentle simmer and cook for 5–7 minutes until blended. Adjust seasoning to taste.
- Roll out one pie crust if necessary and place it into the bottom of the Dutch oven.
- Pour the chicken mixture over the bottom crust, smoothing it out with a spatula.
- Drape the second pie crust over the filling, sealing the edges, and cut slits in the top. Brush with beaten egg.
- Bake for 25–30 minutes until the crust is golden brown. Tent with foil if browning too quickly.
- Let rest for 10–15 minutes before slicing and serving.
Notes
If the filling seems thin, mix in flour or cornstarch with cold water to thicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American