The Best Dutch Oven Chicken Pot Pie with Biscuits Recipe Ever

Comfort arrives with this dutch oven chicken pot pie that promises warmth and satisfaction in every delightful bite.

Hearty ingredients mingle beneath a golden, flaky biscuit crust that whispers of home-cooked memories.

Tender chicken pieces nestle among creamy vegetables, creating a symphony of flavors that dance across your palate.

Rustic and inviting, this one-pot wonder simplifies meal preparation without compromising on taste or texture.

Layers of rich, velvety sauce embrace each ingredient, ensuring maximum flavor in every spoonful.

Weeknight dinners transform into special occasions when you serve this soul-warming classic that feels like a culinary hug.

Let this recipe become your new go-to comfort meal that sparks joy around the dinner table.

Chicken Pot Pie In Dutch Oven That Feels Rustic And Warm

• Conquer Weeknight Dinners: This comforting pot pie delivers maximum flavor with minimal effort.
• Quick Comfort Meal: Transforms basic ingredients into a hearty, satisfying dinner in under an hour, perfect for busy families craving home-cooked goodness.
• One-Pot Wonder: Simplifies cooking by preparing everything in a single Dutch oven, reducing cleanup time and kitchen mess while maximizing deliciousness.
• Customizable Crowd-Pleaser: Easily adapts to seasonal vegetables, leftover proteins, and personal taste preferences, making it a versatile recipe for various dietary needs.

Chicken Pot Pie Filling in Dutch Oven Style

Main Ingredients:

Flour and Baking Ingredients: .

• All-Purpose Flour: Foundational dry ingredient for tender and fluffy biscuit topping.
• Baking Powder: Essential for helping biscuits rise and become light.
• Salt: Enhances overall flavor of biscuit dough.
• Fresh Thyme: Adds subtle herbal note to biscuit topping.

• Chicken: Hearty protein that makes the pot pie filling satisfying and substantial, use boneless skinless chicken breasts or thighs.
• Greek Yogurt: Adds richness and tanginess to biscuit dough, helps create tender texture.
• Butter: Provides rich flavor and creates flaky layers in biscuits, use cold unsalted butter.
• Shredded Cheese: Adds extra flavor and creaminess to biscuit dough.

• Onion: Provides sweet aromatic base for pot pie filling.
• Garlic: Adds depth of flavor to filling.
• Chicken Broth: Creates smooth, flavorful liquid base for pot pie.
• Milk: Helps create creamy sauce and adds richness to filling.
• Olive Oil: Used for sautéing vegetables and creating base for pot pie.
• Frozen Mixed Vegetables: Quick and easy way to add nutrition and color to filling.

Steps for Dutch Oven Chicken Pot Pie with Biscuits

Step 1: Warm Up the Oven

Set your oven to a toasty 425°F and slide the rack right into the middle position.

This ensures even cooking and perfect golden-brown goodness.

Step 2: Create Fluffy Biscuit Dough

• Flour
• Baking powder
• Salt
• Thyme

Slice cold butter into the dry ingredients, using your fingers or a pastry cutter to create crumbly texture.

• Milk
• Greek yogurt
• Cheese

Pour wet ingredients into dry, stirring gently.

Pop the dough into the refrigerator while preparing the filling.

Step 3: Craft Creamy Chicken Filling

Heat olive oil in your Dutch oven over medium-high heat.

• Onions
• Salt
• Pepper

Sauté for 3-4 minutes until soft.

Add garlic and cook for another minute.

Sprinkle flour and stir.

Slowly pour in broth and milk, stirring constantly.

Let the mixture simmer and thicken for 5-8 minutes.

Remove from heat and fold in chicken and vegetables.

Step 4: Assemble and Bake

Divide biscuit dough into 8 pieces, shaping into discs about ¼”–½” thick.

Arrange biscuits on top of the filling, leaving a little space between each.

Slide into the oven and bake uncovered for 15-18 minutes until biscuits turn golden brown.

Allow to cool for 5 minutes before serving up this comforting meal.

Chicken Pot Pie Baking Notes With Biscuits

• Cut cold butter into flour using a pastry cutter or fingertips for flakier, more tender biscuits that melt in your mouth.
• Ensure biscuit dough stays chilled before topping the filling to maintain its structure and achieve a crisp, golden crust.
• Swap frozen mixed vegetables with seasonal fresh produce like carrots, peas, or bell peppers for a personalized touch and added nutrition.
• Whisk broth and milk slowly while simmering to create a smooth, thick sauce without lumps, guaranteeing a creamy pot pie filling.
• Prepare biscuit dough and filling separately up to a day in advance, storing them refrigerated to save time and enhance flavor development.

Chicken Pot Pie Bake That Keeps Its Layers Together

• Transfer pot pie to an airtight container and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Preheat oven to 350°F. Cover the pot pie with aluminum foil to prevent biscuits from burning. Warm for 15-20 minutes until heated through, maintaining crispy biscuit topping.
• For quick reheating, use microwave in 30-second intervals, stirring between each interval. Note that biscuits might lose some crispness compared to oven method.
• Wrap pot pie tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating using oven method.

Flavor Matches For Chicken Pot Pie

Savor Comfort Flavors: Ideal Pairings for Dutch Oven Chicken Pot Pie

• Crisp Salad Companion: Toss a light mixed green salad with tangy vinaigrette to cut through the pot pie's richness and add fresh, zesty contrast.
• Wine Pairing Perfection: Select a medium-bodied Chardonnay or Pinot Noir to complement the creamy chicken filling and enhance the dish's hearty flavors.
• Refreshing Beverage Match: Serve a crisp apple cider or sparkling water with lemon to cleanse the palate and balance the pot pie's creamy texture.
• Seasonal Side Crunch: Roast seasonal root vegetables like carrots or parsnips with herbs to provide a caramelized, nutritious accompaniment that echoes the pot pie's warm comfort.

Chicken Pot Pie Dutch Oven Changes

• Vegetarian Pot Pie: Replace chicken with firm tofu, tempeh, or a medley of roasted vegetables like mushrooms, cauliflower, and sweet potatoes for a plant-based version.
• Gluten-Free Option: Swap regular flour with gluten-free all-purpose flour blend and use cornstarch instead of wheat flour for thickening the sauce. Ensure all other ingredients are certified gluten-free.
• Low-Carb Adaptation: Substitute biscuit dough with cauliflower crust or almond flour-based topping. Use heavy cream instead of milk to reduce carbohydrate content and maintain creamy texture.
• Dairy-Free Alternative: Use coconut milk or unsweetened almond milk in place of regular milk. Replace Greek yogurt with dairy-free yogurt and use nutritional yeast instead of cheese for a similar flavor profile.

FAQs

• What type of pan works best for this recipe?

A Dutch oven is ideal because it can go from stovetop to oven, allowing you to make the entire dish in one pot and develop rich flavors without transferring ingredients between cookware.

• Can I use pre-cooked chicken for this recipe?

Yes, rotisserie or leftover chicken works perfectly. Just shred or chop the chicken and add it to the filling when instructed, reducing overall cooking time.

• Is this recipe kid-friendly?

Absolutely! The creamy filling and tender biscuit topping are classic comfort food that most children enjoy. The mild seasonings make it appealing to young palates while providing a nutritious meal.

• How can I make this dish more nutritious?

Add extra vegetables like diced carrots, peas, or celery to the filling. You can also use whole wheat flour for the biscuits to increase fiber content and nutritional value.

Dutch Oven Chicken Pot Pie with Biscuits Recipe

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4.6 from 26 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty Dutch oven chicken pot pie with biscuits brings comfort straight from grandma’s kitchen to your dinner table. Creamy filling nestled under golden, flaky biscuits promises a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Chicken and Dairy:

• 4 cups cooked, shredded chicken
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 3 tablespoons plain Greek yogurt (nonfat)

Vegetables and Seasonings:

• 12 ounces (340 grams) bag frozen peas and carrots
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Baking and Liquid Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold salted butter, cubed
• 2 tablespoons olive oil
• 2 cups chicken broth (low sodium or regular)
• 3 tablespoons all-purpose flour

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Instructions

1. Warm the kitchen oven to a robust 425°F, positioning the rack centrally for optimal heat circulation.
2. Craft the biscuit foundation by blending flour, baking powder, salt, and fragrant thyme in a spacious mixing vessel.
3. Incorporate chilled butter into the dry ingredients using fingertips or a pastry cutter until the mixture resembles rustic, uneven crumbs.
4. Create a creamy liquid mixture by whisking milk, tangy Greek yogurt, and grated cheese in a separate container.
5. Gently fold the dairy mixture into the flour blend, maintaining a light touch to preserve the biscuit’s delicate texture.
6. Refrigerate the biscuit dough while preparing the luxurious filling.
7. Select a substantial Dutch oven and warm olive oil over medium-high temperature.
8. Sauté diced onions with a sprinkle of salt and pepper, allowing them to soften and become translucent.
9. Introduce minced garlic, stirring briefly to release its aromatic essence.
10. Dust the vegetables with flour, creating a silky base for the sauce.
11. Gradually pour in broth and milk, whisking continuously to prevent lumps and develop a velvety consistency.
12. Simmer the sauce until it thickens and coats the back of a spoon, approximately 5-8 minutes.
13. Fold tender chicken pieces and colorful vegetables into the creamy sauce.
14. Divide the chilled biscuit dough into eight equal portions, shaping them into rustic, slightly thick discs.
15. Arrange the biscuit rounds atop the bubbling filling, leaving modest spaces between each piece.
16. Transfer the Dutch oven to the preheated oven and bake uncovered until the biscuits transform into golden, crisp crowns.
17. Allow the pot pie to rest for a brief 5 minutes, permitting the filling to settle before serving.

Notes

• Customize biscuit texture by adjusting liquid ratio, using more milk for softer biscuits or less for a crumblier result.
• Swap chicken with plant-based alternatives like tofu or jackfruit for vegetarian version, ensuring similar protein content.
• Enhance flavor profile by incorporating fresh herbs like rosemary or sage directly into biscuit dough for deeper aromatic notes.
• Reduce sodium by using low-sodium broth and controlling salt content during cooking process.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 3 g
• Sodium: 650 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 80 mg