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chicken pot pie on a plate with fork
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Dutch Oven Chicken Pot Pie

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.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 490kcal


  • 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


Calories: 490kcal | Carbohydrates: 43g | Protein: 26g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 74mg | Sodium: 837mg | Potassium: 741mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3946IU | Vitamin C: 17mg | Calcium: 256mg | Iron: 4mg