Dutch Oven Chicken Pot Pie

If you’re on the lookout for a healthy dinner that is the textbook definition of comfort food, look no further than my Dutch Oven Chicken Pot Pie. Tender chicken and al dente veggies are bathed in a rich and creamy white sauce, covered in a buttery, flaky pastry crust, and baked to perfection for a meal the whole family is sure to love.

While the first signs of spring are starting to show during the day, nights here in Oregon are still quite chilly. As much as I’m looking forward to warmer weather, I also want to make the most of what’s left of oven season with all the soups, stews, and sheet pan meals I can think of.

This deliciously cozy Dutch oven pot pie does a beautiful job of balancing my desire for lighter fare with my need for warming comfort. It’s brimming with springtime favorites like green peas, carrots, and green beans, juicy roasted chicken, and a lovely (lighter) white gravy to tie everything together, all nestled under a flaky pie crust, just like traditional pot pie.

Aside from having the exact right balance of rich and creamy flavors with nutritious and satisfying ingredients, this homemade chicken pot pie in Dutch oven goodness is also super simple. All you need are 12 easy-to-find ingredients and only 15 minutes of active prep time to get it in the oven. Now that’s what I’d call a weeknight wonder!

Jump to:

• What does it taste like?
• Why this Dutch oven chicken pot pie recipe works:
• Ingredients
• Substitutions
• Chicken pot pie time-saving shortcuts:
• How to Make Chicken Pot Pie in the Dutch Oven:
• Expert Tips & FAQ
• Storage, Freezing, & Reheating Instructions
• What to serve with Dutch oven pot pie:
• Nutritional Info
• Pricing Info
• Other Dutch Oven Recipes
• Recipe

What does it taste like?

Chicken pot pie is the gastronomic equivalent of curling up under a soft afghan knitted by your beloved grandmother while cuddling with your fur baby, sipping a mug of tea, and reading your favorite book. In other words, it tastes like a hug in a bowl. It’s just as delicious as classic chicken pot pie!

If you’re more literal, imagine sweet carrots, corn & pimientos, starchy peas, earthy mushrooms, and tender chicken swimming in a sage-laced white sauce all baked under a built-in carby lid of flaky pastry. YUM.

Why this Dutch oven chicken pot pie recipe works:

Aside from packing all the fantastic flavors you remember from this childhood favorite, my health-ified recipe for chicken pot pie is also:

• Quick & Easy – This delicious chicken stew in a pastry crust requires just 15 minutes of active time in the kitchen thanks to a few store-bought shortcuts. Once you’re done with the assembly, the oven does all the heavy lifting!
• Made With Simple Ingredients – Aside from the pie crust, all of the ingredients can be considered whole foods. Don’t you just love it when you can identify (and pronounce!) everything you’re eating?!? Me too. 🤓
• Wholesome & Nutritious – Despite tasting rich and creamy, this lightened-up pot pie is made with zero butter and uses 2% milk to save you some major calories. It’s also loaded with lean, white meat chicken and lots of veggies, making it a balanced meal you can feel good about.

Ingredients

As promised, you only need a handful of ingredients plus a few pantry staples to make this comfort food classic:

• Avocado Oil – Aside from olive oil, you can’t find a healthier option for cooking.
• Yellow Onion – When sautéed, they become caramelized and sweet, imbuing the pot pie gravy with allium complexity.
• Mushrooms – For added umami flavor plus bulk and “meatiness” while keeping your grocery budget in check. I used regular white button mushrooms, but feel free to use cremini, portobello (cut into bite-sized pieces), shiitake, or any mix of wild mushrooms you prefer.
• All-Purpose Flour – For thickening the sauce to a perfectly viscous consistency.
• Garlic Powder – Dried garlic is sweeter and milder than fresh, adding flavor without any bite.
• Dried Sage – For earthy, peppery flavor that helps to cut through the richness of the sauce.
• Salt & Black Pepper – For seasoning. If possible, reach for freshly cracked black pepper for the most potent flavor.
• Low-Sodium Chicken Broth – I prefer using low-sodium broths and stocks to ensure I have greater control over my sodium intake. Feel free to use store-bought or homemade here.
• 2% Milk – For a spoon-coating cream sauce, sans extra calories and fat.
• Frozen Mixed Vegetables – A bag of frozen mixed veggies is one of my favorite hacks for making this fuss-free pot pie. I used a traditional blend of carrots, green beans, green peas, and corn, but feel free to use any variety you prefer.
• Jarred Pimentos – For an added touch of sweetness and warmth.
• Cooked Chicken  – Feel free to use rotisserie chicken, drained canned chicken, or any leftover cooked chicken you happen to have on hand.
• Store-Bought Pie Crust – This is the second store-bought hack for making this chicken pot pie tasty without needing to dirty a bunch of dishes. If you happen to have a leftover disc of homemade pie crust in the freezer from the holidays, this is a great opportunity to put it to use.
• Egg – This is an optional ingredient for adding a golden sheen to the pastry crust.

Substitutions

As much as I love this tasty chicken pot pie just as written, there’s always room for you to make nearly any substitutions needed. Here are a few simple swaps you can make:

• Avocado Oil – Any neutral-flavored cooking oil (e.g. sunflower seed oil, grapeseed oil, peanut oil) can be used instead.
• Yellow Onion – Feel free to swap in red, white, or sweet onions, or use shallots instead. If onions are a no-no, try caramelizing chopped fennel bulb instead.
• Mushrooms – I love the earthy flavor and meaty texture of mushrooms, but you’re welcome to omit them if you prefer.
• All-Purpose Flour – You can also use a measure-for-measure GF all-purpose flour blend instead. Alternatively, thickening agents like cornstarch or arrowroot powder can be added later in the cooking process.
• Garlic Powder – If alliums are a no-no, try swapping in a pinch of asafoetida (a.k.a. hing) to replace some of the flavor. You can also use fresh garlic or minced jarred garlic instead.
• Dried Sage – A good cooking hack to keep in mind is: you can always multiply whatever measurement for dried herbs by 3 to swap in fresh. You’re also welcome to use an herb blend that contains sage (e.g. poultry seasoning) if you prefer.
• Low-Sodium Chicken Broth – You’re welcome to use vegetable broth instead.
• 2% Milk – Whole milk will work, but it will increase the calories and fat content of the original recipe. If you only have skim or 1% milk on hand, consider adding a pad of butter to the mix to increase the milk-fat content for the right consistency in your sauce. You can also swap in a higher-fat plant-based alternative like unsweetened, unflavored oat or soy milk.
• Frozen Mixed Vegetables – If you have fresh veggies on hand, by all means — feel free to use them! I just like using frozen veggies because they’re already prepped and ready to go.
• Jarred Pimentos – Jarred roasted bell peppers can also be used, but you’ll need to chop them a bit if you do.
• Store-Bought Pie Crust – You can also make this Dutch oven chicken pot pie with refrigerated biscuit dough as your carby topping, though the calorie count is likely to rise if you do. Puff pastry chicken pot pie is another option if you’re looking for a richer alternative to pie crust.
• Egg – Heavy cream, melted butter, or even mayonnaise can also be used as an egg wash substitute.

Optional Variations & Dietary Adaptations

• Dairy-Free – Use either lactose-free milk products (e.g. Lactaid, FairLife) or swap in a creamy unsweetened, unflavored vegan milk option like oat milk. Also, make sure your store-bought crust is dairy-free!
• Gluten-Free – Use your favorite GF flour blend and swap in a gluten-free store-bought crust.

Chicken pot pie time-saving shortcuts:

While this easy pot pie is already pretty speedy, you can save extra time by using some store-bought shortcuts. Consider this me giving you full permission to make your life easier by grabbing:

• Store-Bought Pie Crust – It’s already rolled out and everything! All you need to do is nestle it on top of the chicken pot pie filling.
• Frozen Mixed Veggies – Or prepped chopped veggies from the refrigerated part of the produce aisle. No chopping = happy mama. 😉
• Pre-Sliced Mushrooms – When I’m feeling tired, paying the extra $0.30 for mushrooms that are ready to go makes a lot of sense.

How to Make Chicken Pot Pie in the Dutch Oven:

This super simple chicken pot pie dutch oven recipe comes together in a flash. Here’s how:

Prep. Preheat oven to 350° and pull the pie crust from the refrigerator to soften.

Step 2: Sauté. Heat the oil in your Dutch oven over medium heat. Add the diced onion and mushrooms and cook until tender, about 3-4 minutes.

Step 3: Season. Add the flour, garlic powder, salt, sage, and pepper and stir continuously for about 30 seconds.

Step 4: Liquid Ingredients. Add the broth and milk, and whisk until no clumps of flour remain. Cook over medium heat until thickened, about 5 minutes.

Step 5: Add All The Goodies. Add the vegetables, drained pimentos, and cooked chicken and stir until combined. Remove the Dutch oven from heat.

Step 6: Top. Unroll the pie crust and cut 4 slits in it to allow air to escape during baking. Carefully place the pie dough over the filling in your Dutch oven (careful, your Dutch oven will be hot!). Press the dough against the sides of the pot, forming a seal around the edge of the pot.

Step 7: Egg Wash & Bake. In a small bowl, whisk together an egg with 1 tbsp cold water. Brush the egg wash over the top crust. Place the Dutch oven uncovered in the oven for 40-45 minutes, until the top of the pie crust is golden brown.

Step 8: Cool & Serve! Remove and allow to cool for a few minutes, then dig in!

Expert Tips & FAQ

• Make sure to cook the flour. When you add the flour to the pot in step 3, make sure you’re cooking and stirring it for the whole 30 seconds. This will help to remove any raw flour flavor, replacing it with a delicious nuttiness.
• Don’t jump the gun. Make sure to let your pot pie cool for a minimum of 10 minutes before serving — this will not only save the roof of your mouth from certain destruction, but it’ll also give the “gravy” time to thicken up a bit.
• Seal the edges of the pie crust to the sides of the Dutch oven. This prevents the creamy gravy from bubbling up over the top and leaving you with soggy pastry.
• Don’t forget to cut vents in the pie crust, otherwise, you’ll likely end up with a weird bubble in the middle.

Storage, Freezing, & Reheating Instructions

Because of the flaky pastry crust, baked chicken pot pie is best served fresh from the oven. That said, any leftovers will keep in a covered container in the fridge for up to 5 days. You can also freeze the leftovers for up to a month.

Make sure to let the leftovers cool down before transferring to any lidded containers and do your best to keep the pastry on the very top so it doesn’t get soggy.

To reheat, use an oven or toaster oven set to 250-300F and bake until warmed through.

Making this recipe ahead of time:

Feel free to make the chicken pot pie gravy ahead of time and store it in a clean, lidded, airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. To serve, allow to defrost overnight in the fridge, then whisk vigorously in a dutch oven over medium heat to get the proper consistency. Top with the pie crust, add an egg wash, and bake as directed.

You are also welcome to assemble the pot pie through step 6, then cover and refrigerate for up to 5 days or freeze for up to a month before baking.

Alternatively, consider making smaller, individual-sized pot pies by divvying up the gravy mixture between smaller cocottes or large-format ramekins and bake them off throughout the week as needed.

What to serve with Dutch oven pot pie:

While my family and I will hungrily scarf down this well-balanced Dutch chicken pot pie on its own, you’re welcome to add any sides that you desire. Here are some of our favorites:

• Boursin Mashed Potatoes
• Dutch Oven Potatoes
• Bacon Green Bean Casserole
• Easy Vegetable Side Dishes
• Garlic Bread
• Simple Side Salad

Nutritional Info

Despite tasting lusciously full-bodied and creamy, my chicken pot pie Dutch oven recipe is actually pretty virtuous. With just 403 calories and 19 grams of fat per serving, it can easily fit into pretty much any diet around.

With each serving, you’re also getting a whopping 27 grams of protein, which is roughly half of your daily recommended value. So long as you’re sticking with low-sodium broth or chicken stock, one serving will only set you back for about 1/3 of your daily allotment.

Total nutritional content per serving is:

• Calories: 403 calories
• Total Fat: 19 grams
• Protein: 27 grams
• Sodium: 732 mg
• Carbohydrates: 35 grams
• Fiber: 3 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 3 tbsp avocado oil: $0.93
• ½ yellow onion: $0.15
• 8 oz mushrooms sliced: $1.98
• ½ cup all-purpose flour: $0.05
• 2 tsp garlic powder: $0.10
• 1 tsp salt: $0.01
• 1 tsp dried sage: $0.08
• ½ tsp black pepper: $0.01
• 2 cups low-sodium chicken broth: $1.99
• 1 cup 2% milk: $0.24
• 12 oz frozen mixed vegetables: $1.79
• 4 oz jar pimentos: $1.57
• 3 cups cooked chicken: $1.99
• 1 pie crust: $2.40
• 1 egg: $0.29

The total for this recipe comes out to be about $13.58, or roughly $2.26 per serving!

Other Dutch Oven Recipes

Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!

Recipe

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xoxo Megan