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.

4.41 from 5 votes

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: Servings

Calories: 470kcal

Author: Mason Woodruff

Ingredients

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

Instructions

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.

Notes

*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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