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Cozy Dutch Oven Chicken Pot Pie Recipe with Flaky Puff Pastry Crust

Dutch Oven Chicken Pot Pie - featured image
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A comforting and easy chicken pot pie made in a Dutch oven with a flaky puff pastry crust, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works great for a shortcut)
  • 1 cup diced carrots (fresh or frozen)
  • 1 cup frozen peas
  • 1 cup diced celery
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour (can substitute with gluten-free flour blend)
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half (or dairy-free milk like oat milk)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • Pinch of garlic powder
  • 1 sheet frozen puff pastry, thawed
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In your Dutch oven, melt 4 tablespoons of unsalted butter over medium heat (about 3 minutes). Add the chopped onion, diced carrots, and celery. Cook, stirring occasionally, until the veggies begin to soften and the onions turn translucent, about 5-7 minutes.
  3. Sprinkle 1/3 cup all-purpose flour evenly over the softened vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a light paste.
  4. Slowly pour in 2 cups of chicken broth while stirring to avoid lumps. Then add 1 cup of milk or half-and-half. Continue stirring and cook until the mixture thickens and bubbles gently, about 5 minutes.
  5. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and a pinch of garlic powder. Adjust seasoning to your taste.
  6. Fold in the shredded chicken and 1 cup frozen peas. Cook for another 2 minutes until peas are warmed through.
  7. On a lightly floured surface, roll out the thawed puff pastry sheet just enough to cover the top of your Dutch oven with a slight overhang. Trim edges if necessary.
  8. Remove the Dutch oven from heat. Carefully lay the puff pastry over the filling, tucking the edges down around the sides inside the Dutch oven. Use a sharp knife to cut a few small slits in the pastry to allow steam to escape.
  9. Brush the top of the puff pastry with the beaten egg and water mixture.
  10. Place the Dutch oven (on a baking sheet if desired) in the preheated oven. Bake for 25-30 minutes or until the puff pastry is puffed and golden brown.
  11. Let the pot pie sit for 5-10 minutes before serving.

Notes

Cook the flour long enough with butter and veggies to avoid raw flour taste but do not brown it. Keep puff pastry cold until just before baking to maintain flakiness. Use rotisserie chicken for a shortcut. Tent puff pastry with foil if browning too quickly. Leftovers reheat best in oven to keep crust crisp.

Nutrition

Keywords: chicken pot pie, Dutch oven, puff pastry, comfort food, easy dinner, flaky crust, creamy filling

Find it online: https://emmaoven.com/cozy-dutch-oven-chicken-pot-pie-recipe-with-flaky-puff-pastry-crust/