Dutch Oven Chicken Pot Pie
If you’re craving a comforting dinner, you’ll want to try this yummy Dutch Oven Chicken Pot Pie! Crafted with bacon, herbs, and homemade cheddar biscuits instead of pie crust, you’ll never make chicken pot pie any other way. Serve with your favorite dessert for an even cozier meal.
Servings: 8
Ingredients
Filling
- 4 slices bacon, diced
- 4 Tablespoons unsalted butter
- 1 1/2 cups EACH sliced carrots & celery
- 1 medium yellow onion, diced
- 1 shallot, diced
- 8-10 cloves garlic, minced
- 1 teaspoon Morton kosher salt*
- 1 teaspoon EACH dried thyme, rosemary, & sage
- 1/4 teaspoon turmeric
- fresh cracked black pepper
- 1/2 cup dry white wine
- 1/2 scant cup all purpose flour
- 2 1/2 cups chicken stock or broth
- 1 cup milk
- 3 1/2 cups shredded rotisserie chicken breast*
- 1 heaping cup frozen peas
Cheddar Biscuits
- 2 cups (260 g) all purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Morton kosher salt*
- 1 stick (113 g or 8 Tablespoons) cold unsalted butter, cubed
- 1 cup (237 ml) whole milk or buttermilk
- 6 ounces (1 1/2 cups) extra sharp cheddar cheese, shredded
- flaky salt, for topping
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, onion powder, and salt until combined.2 cups (260 g) all purpose flour, 1 Tablespoon baking powder, 1 Tablespoon sugar, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon Morton kosher salt*
- Using a pastry cutter, cut the butter into the dry ingredients until it is in pea-sized pieces.1 stick (113 g or 8 Tablespoons) cold unsalted butter, cubed
- Stir in the milk and cheese until the dough comes together, and all of the flour is absorbed. Place the bowl of dough in the fridge while you prepare the filling.1 cup (237 ml) whole milk or buttermilk, 6 ounces (1 1/2 cups) extra sharp cheddar cheese, shredded
- Preheat the oven to 400 degrees. In a 3.5 quart shallow dutch oven or extra-large oven-safe skillet, sauté the bacon over medium low heat, until most of the fat has rendered and the bacon is brown. Do not drain the grease or wipe out the pan.4 slices bacon, diced
- Add the butter and stir until melted. Add the carrots, celery, and onion. Increase the heat to medium and sauté for about 10-15 minutes or until the vegetables have softened.4 Tablespoons unsalted butter, 1 1/2 cups EACH sliced carrots & celery, 1 medium yellow onion, diced
- Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant.1 shallot, diced, 8-10 cloves garlic, minced
- Add the salt, thyme, rosemary, sage, pepper, and turmeric. Sauté for 2 minutes.1 teaspoon EACH dried thyme, rosemary, & sage, 1/4 teaspoon turmeric, fresh cracked black pepper, 1 teaspoon Morton kosher salt*
- Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until the wine has evaporated.1/2 cup dry white wine
- Add the flour and cook for 2-3 minutes. The mixture will clump and turn into a paste. Reduce the heat to medium low.1/2 scant cup all purpose flour
- While stirring continuously, pour in the chicken broth slowly until completely combined.2 1/2 cups chicken stock or broth
- Repeat this process with the milk until it is completely combined as well.1 cup milk
- Stir in the frozen peas and the shredded chicken. Bring to a light boil and then immediately turn off the heat.1 heaping cup frozen peas, 3 1/2 cups shredded rotisserie chicken breast*
- Smooth the mixture into an even layer. (If the pan is not oven-safe, transfer to a large 9 x 13 inch baking dish.) Place the skillet/dish on a baking sheet if it is filled to the top, as it can bubble over while baking.
- Using a 4 Tablespoon cookie scoop or measuring cup, drop about 15 biscuits evenly across the surface of the filling. They should cover most of the surface. Sprinkle each biscuit with flaky salt.flaky salt, for topping
- Bake for 15-20 minutes, or until the biscuits are golden. Let the pot pie rest for about 10 minutes before serving.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chicken Breast: You can also use leftover cooked chicken or fresh chicken instead of rotisserie chicken. If using fresh chicken, you will need about 1.5 pounds of raw, boneless, skinless chicken breast or thighs. Season with 1 1/2 teaspoons Morton kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon of EACH granulated garlic, onion powder, & pepper. Then, bake the chicken for 30-35 minutes at 425 degrees. You can cook the fresh chicken while the filling is made. Shred the cooked chicken using 2 forks. You can even use leftover shredded turkey for this Dutch oven chicken pot pie.
- Grate fresh cheese. Always use freshly grated cheese when making this Dutch oven chicken pot pie. Pre-shredded cheese has an anti-stick coating that prevents it from properly melting.
- Prepare the filling one day in advance if needed. Follow the steps noted above to create the chicken pot pie filling. Allow it to cool, then keep it in an airtight container in the fridge. When you're ready to make the Dutch oven pot pie, layer the filling in a Dutch oven, make biscuit dough, and top the filling with the dough. It may take a few extra minutes for the pot pie to cook since the filling is cold.
- Allow the pie to cool before serving. This step is essential, as it allows the filling to thicken. Additionally, letting the homemade chicken pot pie cool before digging in means you won't have to worry about burning your tongue/roof of your mouth as you eat.
Nutrition
Calories: 570kcal | Carbohydrates: 38g | Protein: 43g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 1457mg | Fiber: 2g | Sugar: 8g