Recipe: Dutch Oven Chicken Pot Pie
On my list of favorite comfort foods, chicken pot pie ranks high — tender meat and veggies blanketed in a rich, creamy gravy and finished off with the flakiest, butteriest biscuits is hard to beat. It requires a bit of work to achieve all of those superlatives in one dish, which means it’s something I don’t always have a chance to make.
This version, however, is a dream for busy weeknights. Leaning on already cooked chicken and a bag of frozen veggies ensures the process is speedy. Everything comes together quickly in a Dutch oven before you drop mounds of homemade cream biscuit dough studded with sharp cheddar and thyme on top. Bake until bubbly and the result is a bone-warming dinner that will please the whole family.
A One-Pot Chicken Pot Pie in Under 30 Minutes
The secret to weeknight pot pie is to reach for shortcuts. This recipe calls for a bag of frozen carrots and peas, along with a few cups of shredded chicken, which you can obtain from a rotisserie chicken or you may already have on hand from weekend meal prep (poaching it or tossing it in the slow cooker are our two favorite ways to cook it).
Then, quick and easy drop biscuits take the place of fussy pie crust that needs to be chilled and rolled. The cream-based dough, bolstered with shredded cheddar and fresh thyme, comes together in a matter of minutes and simply has to be patted into rough mounds and placed on top of the simmering, creamy mix of chicken and veggies. The whole thing needs just 15 minutes or so in the oven to allow for the biscuits to bake. Seriously, it couldn’t be simpler — this is weeknight comfort food at its very best.
Shortcut Dutch Oven Chicken Pot Pie
Serves4 to 6
For the biscuits:
- 1 1/2 cups
- 1/2 cup
shredded sharp cheddar cheese
- 1 tablespoon
chopped fresh thyme leaves
- 1 1/2 teaspoons
- 1/2 teaspoon
- 1 cup
plus 3 tablespoons cold heavy cream
For the pot pie:
- 2 tablespoons
medium yellow onion, chopped
- 2 cloves
- 3 tablespoons
- 2 cups
low-sodium chicken broth
- 1 cup
- 3 cups
cooked, shredded chicken (from a rotisserie chicken or prepared from about 1 1/2 pounds boneless chicken breasts)
(10-ounce) package frozen peas and carrots
- 3/4 teaspoon
- 1/4 teaspoon
freshly ground black pepper
Make the biscuits:
Arrange a rack in the middle of the oven and heat to 425°F.
Whisk the flour, cheese, thyme, baking powder, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Refrigerate while you prepare the pot pie.
Make the pot pie:
Heat olive oil in a 3-quart (or large) Dutch oven or ovenproof pot over medium-high heat until shimmering. Add the onion and sauté until tender and lightly browned, 3 to 4 minutes. Add the garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Stir in the chicken broth and milk. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.
Remove from the heat and stir in the chicken, peas and carrots, salt, and pepper. Divide the biscuit dough into 6 portions (about 2 heaping tablespoons each). Use your hands to shape each biscuit into a 1/2-inch-thick patty and place on top of the chicken mixture, spacing them about 1/2-inch apart.
Bake uncovered until heated through and bubbling and the biscuits are golden-brown, 15 to 18 minutes. Let cool about 5 minutes before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.