Dutch Oven Chicken Pot Pie

A Dutch Oven is the best way to make this rich and creamy chicken pot pie topped off with flaky biscuits. An absolute classic that everyone will love. You can make this from-scratch or go for the frozen veggies and pre-made biscuit dough for a quick and easy one-pot Chicken Pot Pie. We will be showing you a mix with some fresh veggies but with pre-made biscuit dough. Feel free to substitute in your favorite biscuit recipe.

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GRAB YOUR COPY Yield: 6

Dutch Oven Chicken Pot Pie

Dutch Oven Chicken pot pie

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A Dutch Oven is the best way to make this rich and creamy chicken pot pie topped off with flaky biscuits. An absolute classic that everyone will love. You can make this from-scratch or go for the frozen veggies and pre-made biscuit dough for a quick and easy one-pot Chicken Pot Pie. We will be showing you a mix with some fresh veggies but with pre-made biscuit dough. Feel free to substitute in your favorite biscuit recipe.

Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes

Ingredients

• 4 tablespoons butter
• 1 cup EACH: chopped onions, carrots AND sliced celery
• ¼ cup all-purpose flour
• A few sprigs of fresh thyme + bay leaf
• 1 teaspoon garlic powder
• 2 teaspoons all-purpose seasoning (salt-free)
• 1 ½ cups EACH: chicken broth AND half and half (or whole milk)
• 3 ½ cups cooked shredded chicken
• 1 ¼ cups frozen peas
• Pre-made biscuit dough

Instructions

1. Prepare about two dozen coals or fire and pre-heat Dutch Oven.
2. Melt the butter in a 4-quart pot over about 6-8 coals, aiming for a gentle simmer
3. Add the onions, celery, and carrots and let it cook for 5-7 minutes or until slightly softened.
4. Sprinkle the flour over the veggies and stir to coat evenly. You’ll notice it starts getting dry and crumbly, let cook for 1 minute, stirring as needed.
5. Season with all the herbs and seasonings.
6. Slowly stream the milk while you use a whisk to work out the lumps.
7. Add the chicken stock and allow it to reach a simmer, and thicken; this will take 6-10 minutes.
8. When pot pie is simmering, stir in the shredded chicken and frozen peas. Let it heat through, then remove from heat.
9. Add biscuits on top, cover with 12 coals on lid and 6 underneath. Cook until biscuits are golden brown, about 15 minutes

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Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 299Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 82mgSodium 985mgCarbohydrates 19gFiber 3gSugar 4gProtein 24g

© August Category: Dutch Oven

Dutch Oven Chicken pot pie

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