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Home » Meal Ideas » Dutch Oven Chicken Pot Pie and Biscuits

Dutch Oven Chicken Pot Pie and Biscuits

Meal Ideas

23 Dec

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!

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Ingredients for Dutch Oven Chicken Pot Pie and Biscuits.

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.


Finished Dutch Oven Chicken Pot Pie and Biscuits being served with a spoon.

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.

Dry ingredients for the biscuits being whisked together in a small bowl.

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.

Adding the heavy cream into the biscuit mixture.

Stir the cream into the flour mixture with a wooden spoon until combined and dough like.

Finished uncooked biscuit dough in a bowl.

Rest the dough in the refrigerator while you assemble the chicken pot pie.

Oil and onions in the dutch oven.

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.

Adding the flour into the onion and garlic mixture.

Sprinkle flour over the mixture and stir to combine.

Adding in the chicken broth and the milk. Whisk pictured.

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.

Adding in the chicken, frozen peas & carrots, celery, and salt and pepper.

Remove from the heat and stir in the chicken, frozen peas & carrots, celery, and salt and pepper.

Combined chicken pot pie mixture in the dutch oven, ready for biscuits.

Stir to combine.

Biscuits on top of the chicken pot pie mixture, ready to bake.

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.

Dutch Oven Chicken Pot Pie with biscuits in the oven.

Bake uncovered in the preheated oven for 15 minutes until heated through and bubbling.

Finished Dutch Oven Chicken Pot Pie and Biscuits, ready to eat.

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!

Finished Dutch Oven Chicken Pot Pie and Biscuits, plated and ready to eat.

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

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!
4.88 from 8 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 servings
Calories: 443kcal

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
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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 *

Calories: 443kcal | Carbohydrates: 30g | Protein: 20g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 96mg | Sodium: 909mg | Potassium: 306mg | Fiber: 1g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 3mg | Calcium: 225mg | Iron: 2mg
* The information shown is an estimate provided by an online nutrition calculator.
Have you tried this recipe? Post a pic and mention @TheRecipeBandit or tag #therecipebandit!





  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

7 Comments

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Reader Interactions

Comments

  1. Cindy says

    January 14, 2022 at 4:07 pm

    4 stars
    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?

    Reply
  2. Eve Hunt says

    September 23, 2021 at 9:15 pm

    5 stars
    I really appreciate this post. I have been looking all over for this! Thank goodness I found it on Bing. You have made my day! Thx again!

    Reply
  3. Hannah Flack says

    March 1, 2021 at 8:54 pm

    5 stars
    “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.”

    Reply
  4. Putin says

    December 29, 2020 at 10:57 pm

    5 stars
    “We stumbled over here different web address and thought I might as
    well check things out. I like what I see so i am just following you.”

    Reply
  5. Hannah Flack says

    June 5, 2020 at 8:38 pm

    5 stars
    oh man, made this tonight and it is amazing!! Love the sauce so so much!

    Reply
  6. Rose Martine says

    January 27, 2020 at 1:29 am

    5 stars
    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:)

    Reply
  7. Alisha Ross says

    January 20, 2020 at 4:20 am

    5 stars
    Truly rather great web site. Rather good towards browse and very a great deal interesting content. Certainly period incorporates not nevertheless appear again and greet.

    Reply

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About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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