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.
Preheat oven to 350° and pull the pie crust from the refrigerator to soften.
Heat the oil in your Dutch oven over medium heat. Add the diced onion and mushrooms and cook until tender, about 3-4 minutes.
Add the flour, garlic powder, salt, sage, and pepper and stir continuously for about 30 seconds.
Add the broth and milk, and whisk until no clumps of flour remain. Cook over medium heat until thickened, about 5 minutes.
Add the vegetables, drained pimentos, and cooked chicken and stir until combined. Remove the Dutch oven from heat.
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.
In a small bowl, whisk together an egg with 1 tbsp cold water. Brush the egg wash over the crust. Place the Dutch oven uncovered in the oven for 40-45 minutes, until the crust is golden brown.
Remove and allow to cool for 10 minutes, then serve!
Notes
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.
Storage & Reheating: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.