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Dutch Oven Chicken Potpie

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  • Ready in: Prep: 15 M, Cook: 45 M, Total: 1 H
  • Serves: 8
  • Complexity: easy
Dutch Oven Chicken Potpie

Made this for dinner, and such a hit! I added 1.5 garlic cloves and paprika to give it some great flavor, and so happy I did. Keeper!


  • 1/2 c light butter
  • 1/3 c all-purpose flour
  • 1/3 c. chopped onions
  • salt and pepper to taste
  • 1 3/4 c chicken broth
  • 2/3 c. 1% milk
  • 16 oz frozen vegetables (any combo of corn, green beans, carrots and peas)
  • 2 cups cut up cooked chicken (preferably left overs)
  • already-made pie crust for a 2-pie crust
  • Step by Step Directions

    1. Preheat oven to 425 degrees

      Over low heat, melt the butter in a saucepan. add the flour, onion, and salt and pepper. cook until the mixture is smooth and bubbly (is very thick), for about 3-5 minutes. remove from heat.
      slowly add broth and milk to the flour mixture, stirring constantly to avoid lumps.

      Return to the burner, turn the heat to medium high, and heat to boiling, stirring constantly until the mixture begins to thicken and fat bubbles roll to the surface. Boil and stir for a couple minutes more.

      Remove from heat and mix in frozen vegetables and chicken.

    2. Line the bottom of a 10 inch Dutch oven or chicken fryer with one pie crust. Sprinkle flour on the crust to cover lightly. Pour the chicken mixture into the crust. Top with the second pie crust, dust with flour, and crimp edges. Cut slits in the top.

      Place the pie in the center of the oven and back for 45 minutes or until the crust is golden and the insides bubbling (If you are not making this in a Dutch oven or deep skillet, you may want to put an oven liner on the bottom rack to catch any drips.

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