Classic Dutch Oven Chicken Pot Pie
A comforting dish that brings warmth with tender chicken and colorful vegetables encased in a flaky pie crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 lbs chicken, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup flour
- 2 tsp thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- Sauté the chopped onion and minced garlic in a Dutch oven over medium heat until translucent, about 3-4 minutes.
- Stir in the diced carrots, peas, and corn; cook for an additional 5 minutes.
- Sprinkle the flour over the vegetable mixture and stir, cooking for about 1 minute.
- Gradually add the chicken broth and heavy cream, stirring constantly; cook until thickened, about 3-5 minutes.
- Add the shredded chicken, thyme, salt, and pepper, stirring to combine.
- Roll out one pie crust and place it in the bottom of the Dutch oven.
- Pour the chicken filling over the crust, then place the second rolled-out pie crust on top.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown and filling is bubbling.
- Let the pot pie cool for about 10 minutes before slicing and serving.
Notes
For a quicker option, use leftover rotisserie chicken. If edges brown too quickly, cover with aluminum foil.