Chicken pot pie is one of my favorite cool weather meals, but the fat and calorie content make it an occasional treat rather than a winter staple. At least that was the case until I made this Dutch oven chicken pot pie.
With pulled rotisserie chicken or leftover grilled chicken, a few veggies, and a single refrigerated pie crust, you can make a kinda healthy pot pie with minimal effort. And don’t worry, you can definitely make this in a big skillet if your kitchen arsenal is missing a Dutch oven.
Ingredients for Dutch Oven Chicken Pot Pie
You’ll find a printable recipe card at the bottom of the post. Between here and there, I’ve included notes about the ingredients for this pot pie with notes for making substitutions and modifications.
Best Chicken for Pot Pie
The recipe calls for pulled rotisserie chicken or chopped grilled chicken breast. While you can cook raw chicken with the vegetables before adding the crust like in a classic pot pie, I think grilled or roasted chicken develops more flavor. It also saves a bit of time and cleanup.
As an aside, if you have uniquely flavored cooked chicken, you might want to play around with the rest of your pot pie ingredients. My Mexican chicken pot pie, for instance, combines Dutch oven Mexican chicken with corn, poblano peppers, Mexican crema, and cotija cheese for a Tex Mex spin.
Pot Pie Vegetables
This recipe keeps it pretty classic with its veggie selection, but you’re welcome to get creative with veggie selection. Potatoes (or a low carb substitute for potatoes) are never a bad idea for pot pie.
And for a little protein boost, you can add frozen shelled edamame like in my ground beef pot pie.
Instead of the classic chicken pot pie thickener all purpose flour, I opted for parmigiano reggiano. This adds a ton of flavor, some extra protein, and thickens the filling all the same. Regular grated parmesan works just fine, by the way.
Related: Is parmigiano reggiano worth the extra money?
The recipe also calls for a bit of milk. If you have the extra fat to spare, heavy cream or half and half definitely makes a creamier pot pie filling.
Secret Weapon: Refrigerated Pie Crust
While you’re welcome to put together a homemade pie crust, I feel the pre-made crusts stand up quite nicely here. If you’re wondering about using a healthy pie crust, I’ve never tried any to recommend. Be sure to let me know if you have a recommendation in the comments below!
As for pie crust alternatives, reduced fat crescent rolls are an option that can reduce the fat by roughly 2-3 grams per serving. You’ll also see biscuits commonly used for a single crust pot pie like this.
I’ve used my low fat Greek yogurt biscuits in recipes like chicken and dumplings, but I’ve not tried them for this recipe. I imagine adding them on top and baking for 25-30 minutes at 400ºF would work well.
I also have a low carb cottage pie that uses mashed cauliflower as the crust.
You get the point, there are tons of ways to make a crust for your Dutch oven pot pie. Have fun!
Final Tips for Making Chicken Pot Pie in a Dutch Oven
I used an enameled 5.5 quart Made In Dutch Oven. You’ll want to make sure you’re using a Dutch oven that’s close in size so the pie crust will fit on top of the pot pie filling.
If you don’t have a Dutch oven handy and are still reading, I’ve also tested this pot pie in an 11″ Staub enameled cast iron skillet. It works fine, but you’ll want to keep a close eye on the pie for leaks around the edges.
Whether you’re using a Dutch oven or skillet, you’ll want to make sure you’re creating a seal around the edges. I like to create a slight crimp in the crust by pressing clockwise to create a bit of twist around the edges.
Still, even with a perfectly sealed crust and vents, you might have some leaks during the bake. Keep an eye on the pot pie and use a paper towel to blot any juices that sneak through edges. You can also foil to partially cover one side of the crust if you have a leak and need to bake one side longer than the other.
Okay, that’s plenty of info to get you to the finish line. If you have a question I forgot to answer, leave it in the comments below. And if you love this guide to making chicken pot pie in a Dutch oven, I always appreciate recipe reviews!
Dutch Oven Chicken Pot Pie
A single golden, buttery crust tops a blend of grilled or rotisserie chicken, vegetables, and a cheesy, slightly creamy pot pie filling.
- 2 Tablespoons Olive Oil
- 1 large White Onion, medium diced
- 8 oz (about 4 hearts) Celery, medium diced
- 8 oz Peeled Carrots, thinly sliced or medium diced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 Tablespoon Garlic Powder
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Dried Thyme (or about 1 tsp of fresh thyme)
- 1 cup Chicken Broth
- 1 pound Cooked Chicken, pulled or chopped*
- 1 cup (170g) Frozen Green Peas
- 1/2 cup Milk
- 3 oz Grated Parmigiano Reggiano or Parmesan Cheese
- 1 Refrigerated Pie Crust
- Preheat an oven to 400ºF and heat a large Dutch oven or skillet over medium heat with the olive oil. Once hot, add the onion, celery, and carrots. Season with salt and pepper and cook, stirring occasionally, for 6-8 minutes until the veggies begin to soften.
- Add the garlic powder, nutmeg, thyme, and chicken broth and cook until very little liquid remains, about another 3-4 minutes.
- Turn off the heat and add the chicken, frozen peas, grated cheese, and milk. Stir everything together and press into the pan in an even layer.
- Add the pie crust on top, brush with a splash of heavy cream or milk, cut small slits in the center of the crust to vent any steam, and bake for 25-35 minutes until golden brown. You can use a paper towel to blot any leaks and foil to cover any parts of the pie browning too quickly.
*I used leftover grilled chicken breast, but you can use any chopped or pulled chicken.
You can make this recipe in a large cast iron skillet if you don't have a Dutch oven. Do everything the same, but you may need to adjust the bake time slightly.
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Nutrition Information:Yield: 6 Serving Size: 1/6th of pie
Amount Per Serving: Calories: 470Total Fat: 19gCarbohydrates: 29gFiber: 3gProtein: 42g