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Classic Dutch Oven Chicken Pot Pie

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A comforting dish that brings warmth with tender chicken and colorful vegetables encased in a flaky pie crust.

Ingredients

  • 2 lbs chicken, cooked and shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup corn
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • ½ cup flour
  • 2 tsp thyme
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Sauté the chopped onion and minced garlic in a Dutch oven over medium heat until translucent, about 3-4 minutes.
  3. Stir in the diced carrots, peas, and corn; cook for an additional 5 minutes.
  4. Sprinkle the flour over the vegetable mixture and stir, cooking for about 1 minute.
  5. Gradually add the chicken broth and heavy cream, stirring constantly; cook until thickened, about 3-5 minutes.
  6. Add the shredded chicken, thyme, salt, and pepper, stirring to combine.
  7. Roll out one pie crust and place it in the bottom of the Dutch oven.
  8. Pour the chicken filling over the crust, then place the second rolled-out pie crust on top.
  9. Cut several slits in the top crust to allow steam to escape.
  10. Bake for 30-35 minutes or until the crust is golden brown and filling is bubbling.
  11. Let the pot pie cool for about 10 minutes before slicing and serving.

Notes

For a quicker option, use leftover rotisserie chicken. If edges brown too quickly, cover with aluminum foil.

Find it online: https://dishvela.com/classic-dutch-oven-chicken-pot-pie/