If you’ve held off making a homemade chicken pot pie because it seemed too complicated, this recipe will let you finally enjoy this delicious dinner! Use your dutch oven to make the classic comfort food all in one pot. And as a bonus, there are gluten-free and dairy-free options without giving up any delicious flavor.
What is Pot Pie?
Pot Pie is a meat pie that contains gravy and veggies along with some type of animal protein. Some say that Pot Pie originated in ancient Greece. Some say its origin was in ancient Rome. Archaeologists have found evidence suggesting that pot pies were cooked and served as far back as 9500 B. C.! Regardless of where it came from, Pot PIe made its way to the U. S. in the 19th century and was typically made will robin meat. Well… I don’t know about you, but I’d just as soon see robins flitting around my bird feeder than eat them! Fortunately, this recipe uses a yummy mixture of chicken and veggies to create the epitome of comfort food: Chicken Pot Pie!
Chicken Pot Pie can be found on restaurant menus across the United States. It’s a very popular dish. However, when you make your Chicken Pot Pie at home, you can control the ingredients. You can even make substitutions to account for special dietary concerns such as gluten or dairy intolerance.
How do I cook the chicken? Simple! Just use my Instant Pot Shredded Chicken Thighs recipe or grab a rotisserie chicken from the grocery store.
Can I use different veggies in Chicken Pot Pie? Sure! If you have any leftover potatoes, you could chop them up and add them in place of some of the veggies.
How do I make substitutions for special diets? You can use gluten-free flour or regular flour depending on what your needs are. If using regular flour, leave out the xanthan gum in the biscuit topping. Regular or dairy-free milk can be used in Chicken Pot Pie. My favorite dairy-free milk is Not Milk. My favorite dairy-free butter is Miyokos.
Please note: If your herb and garlic seasoning does not contain salt, add 1/2 teaspoon table salt.
Can I prep any of the ingredients before I start? Yes! In fact, it’s very important that you do. Make sure to have all of your filling ingredients prepared before you start cooking. (Fortunately, meal prep for this recipe goes quickly.) If you don’t prep before, you’ll run the risk of burning your Chicken Pot Pie.
Can I double this recipe? Aboslutely! You’ll just need to make a few adjustments. If doubling, use a 6-quart dutch oven instead of the 3-quart version listed on the recipe card. You’ll also need to make the biscuits 1 to 1 1/2 inches thick instead.
What do I serve with Chicken Pot Pie? Chicken Pot Pie has a robust flavor, so you’ll want to serve sides that don’t take anything away from that. Garden salads and fresh veggies are mild and pair nicely with Chicken Pot Pie without overpowering it.
Dutch Oven Chicken Pot Pie
- For Filling:
- 2 tablespoons butter or dairy free butter
- 1/4 cup diced yellow onions
- 1 teaspoons jarred minced garlic
- 2 tablespoons gluten-free flour
- 2 cups shredded chicken
- 10 oz frozen mixed veggies I used peas, carrots and corn
- 2 teaspoons herb and garlic seasoning
- 2 cups chicken broth
- 1/2 cup milk dairy-free is fine
- For Topping:
- 1 cup gluten-free flour
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons very cold dairy-free salted butter
- 1/2 cup milk dairy-free is fine
- Preheat oven to 425 degrees F
- Heat butter in dutch oven over medium high heat
- Add onion and saute for 3-4 minutes
- Add garlic and continue sautéing while stirring 2-3 additional minutes
- Stir in 1/4 cup of flour until combined well
- Add chicken, veggies, seasoning, broth and dairy and bring to a simmer until sauce thickens
- Remove from heat and set aside
- Mix together dry ingredients for biscuits
- Cut 3 tablespoons of the butter into tiny pieces and then work into dry ingredients using fork until evenly combined
- Add milk and combine into a dough
- Place dough on a floured surface and roll out to about 3/4 inches thick
- Use a biscuit cutter, glass or knife to cut dough into individual biscuits (I used a small juice glass)
- Place on top of filling in dutch oven
- Place in oven for 10 minutes
- Melt remaining 1 tablespoon of butter
- Brush over top of biscuits
- Return to oven and bake 5 more minutes until biscuits are lightly browned
Use Instant Pot Shredded Chicken Thighs or rotisserie chicken for easy prep
Prepare all filling ingredients prepared before you start so it doesn’t burn
Use 6 quart dutch oven if doubling
If doubling, make the biscuits 1 to 1 1/2 inches thick instead