Dutch Oven Chicken Pot Pie and Biscuits is a hearty and satisfying one pot meal. All the comfort food flavors in a fraction of the time!
Our best loved recipes are the ones that have big flavors and don’t take a lot of time to make. With easy ingredients like rotisserie chicken and frozen vegetables, this is an easy family favorite!
What You’ll Need to Make Dutch Oven Chicken Pot Pie and Biscuits
- Flour – We prefer to use all purpose flour for best results.
- Shredded Cheese – Any variety may be used. We prefer Sharp Cheddar or Cheddar Jack.
- Heavy Cream – If you don’t have heavy cream, substitutions include half and half or evaporated milk in equal amounts.
- Olive Oil – We use extra virgin olive oil but any olive oil, avocado oil, vegetable oil or canola oil may be used for this recipe.
- Onion – We use yellow onion, but white onions, sweet onions, red onions, or even shallots may be used instead.
- Fresh Garlic – We use 2 cloves, minced. You can substitute garlic paste, chopped garlic, or in a pinch, use 1/2 teaspoon of garlic powder.
- Chicken Broth – Chicken stock or vegetable stock may be substituted.
- Milk – We use whole milk but skim milk or 2% milk may be used instead.
- Cooked Chicken – We typically use leftover rotisserie chicken but it can be cubed or shredded if that is what you have on hand.
- Frozen Peas & Carrots – we use a 10 – 12 oz bag and we leave the vegetables frozen. Mixed vegetables may be used instead.
- Celery – 2 pieces, chopped, about 1/2 cup.
- Pantry Staples & Spices – Thyme leaves, baking powder, kosher salt.black pepper.
How to Make Dutch Oven Chicken Pot Pie and Biscuits
When there’s a chill in the air, we all want cozy comfort foods like soups, stews and chicken pot pie.
This recipe uses leftover chicken and household staples to create chicken pot pie and biscuits in a dutch oven. One pot, no crust, but with all the flavor of this timeless favorite.
Preheat oven to 425 degrees F. Place the rack so that the dutch oven will be in the top third of the oven.
In a medium bowl, create the biscuit dough by whisking together the flour, cheese, thyme, baking powder and kosher salt.
Stir the cream into the flour mixture with a wooden spoon until combined and dough like.
Rest the dough in the refrigerator while you assemble the chicken pot pie.
Heat olive oil in a large dutch oven over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant.
Sprinkle flour over the mixture and stir to combine.
Add the chicken broth and the milk to the pot and stir to combine. Allow the mixture to come to a bubble and then simmer for 5-8 minutes, stirring occasionally. Mixture will visibly thicken.
Remove from the heat and stir in the chicken, frozen peas & carrots, celery, and salt and pepper.
Stir to combine.
Retrieve the biscuit dough from the refrigerator and using your hands, form the dough into at least six portions.
Form into patties of no more than 1/2 inch thick (or they won’t cook all the way through!) and place on top of the chicken mixture.
Bake uncovered in the preheated oven for 15 minutes until heated through and bubbling.
Turn on the broiler and broil for an additional 3-5 minutes longer to brown up the biscuits.
Allow to stand about 5 minutes before serving. Enjoy!
Other Easy Weeknight Meals You May Like
Weeknight Moo Shu Pork – A delicious, veggie packed weeknight meal the whole family will love!
Easy Weeknight White Chicken Chili – a simple and creamy slow cooker family favorite!
Weeknight Pineapple Shrimp and Rice Bake – Flavorful pineapple chunks and tender shrimp on a bed of fluffy rice, drizzled with a quick and easy sweet island sauce.
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Spinach and Sausage Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Dutch Oven Chicken Pot Pie and Biscuits
Equipment
- large dutch oven or heavy oven safe pot with lid
Ingredients
For the Biscuits:
- 1 1/4 cups flour
- 1/2 cup shredded cheddar cheese
- 1 tsp dried thyme leaves
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup heavy cream
For the Pot Pie:
- 2 tbsp olive oil
- 1 cup chopped onion
- 2 tsp minced garlic about 2 cloves
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked chicken cubed, rotisserie, or shredded
- 1 pkg frozen peas & carrots around 10 oz
- 2 pieces celery chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425 degrees F. Place the rack so that the dutch oven will be in the top third of the oven.
- In a medium bowl, create the biscuit dough by whisking together the flour, cheese, thyme, baking powder and kosher salt. Stir the cream into the flour mixture with a wooden spoon until combined and dough like. Rest the dough in the refrigerator while you assemble the chicken pot pie.
- Heat olive oil in a large dutch oven over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant.
- Sprinkle flour over the mixture and stir to combine.
- Add the chicken broth and the milk to the pot and stir to combine. Allow the mixture to come to a bubble and then simmer for 5-8 minutes, stirring occasionally. Mixture will visibly thicken.
- Remove from the heat and stir in the chicken, frozen peas & carrots, celery, and salt and pepper.
- Retrieve the biscuit dough from the refrigerator and using your hands, form the dough into at least six portions. Form into patties of no more than 1/2 inch thick (or they won’t cook all the way through!) and place on top of the chicken mixture.
- Bake uncovered in the preheated oven for 15 minutes until heated through and bubbling.
- Turn on the broiler and broil for an additional 3-5 minutes longer to brown up the biscuits. Allow to stand about 5 minutes before serving. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Cindy says
I recommend sautéing the celery at the same time as you sauté the onion. I followed the recipe as stated, and the celery was crunchy when I served it. (Yuck!) I was disappointed how the pot pie turned out, but I will try making it again because I think it has potential. The savory cheese biscuits are good.
I made a few alterations: I added 1 cup of sliced mushrooms and 1 cup of cubed, parboiled potatoes. In the future, I will reduce the amounts to 3/4 cup because they sopped up too much of the sauce. I also will not put in a whole bag of frozen peas and carrots; 1-1/2 cups is probably sufficient.
I followed the bake time of 15 minutes + 4 minutes, and I wish I had left it in longer. Maybe another 5-8 minutes would have cooked the celery better?
Eve Hunt says
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Hannah Flack says
“Have used this method a couple of times, and it really is fool proof.
This is my go to recipe for grilling chicken for one.”
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Hannah Flack says
oh man, made this tonight and it is amazing!! Love the sauce so so much!
Rose Martine says
Thank you so much for information about this technique! My first time using my indoor grill and the chicken turned out fantastic!! Your instructions were easy to follow and yielded results even better than what I had hoped for. I look forward to delving deeper into your blog and learning even more. Thanks again:)
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