Best Dutch Oven Chicken Pot Pie Recipes

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE

Dutch Oven Southwestern Chicken Pot Pie image

This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.

Provided by jennbnsf

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, diced
2 medium carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 bunch scallions, diced
1 (15 ounce) can diced tomatoes with green chiles, undrained
2 (15 ounce) cans black beans, drained and rinsed
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
¼ teaspoon hot smoked paprika, or more to taste
salt and ground black pepper to taste
1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
While mixture simmers, combine cornbread mix with milk and egg in a bowl.
Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g

DUTCH OVEN CHICKEN POT PIE

Dutch Oven Chicken Pot Pie image

You'll love this Dutch Oven Chicken Pot Pie for an easy dinner that feeds a crowd! Uses puff pastry, rotisserie chicken, and frozen veggies as shortcuts.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 Tablespoon, olive oil
1 clove garlic, minced
1/2 onion, chopped (I use frozen for convenience)
2 1/4 cups, milk
1/4 cup, flour
2 cans, cream of chicken soup (condensed, no liquid added)
1 potato, chopped*
12 oz, frozen vegetables (corn and carrots variety)
1 tsp, salt
1 tsp, pepper
2-3 cups, rotisserie chicken, shredded**
1 sheet of frozen puff pastry dough

Steps:

Preheat oven to 350 degrees. Heat a dutch oven to medium, add olive oil.
Remove puff pastry from freezer, allow to thaw to room temperature. (this makes it easier to handle)
Add onions and garlic to the pot, stirring frequently, for about 5 minutes, or until softened.
Whisk together milk and flour, and add to pot. I am loving these silicone whisks so I don't have to fret about scraping my pans.
Add all other ingredients, except chicken and pastry dough.
Simmer until potatoes are just cooked through. Note: Mixture will be thick, like traditional pot pie. For a thinner, more soup-like consistency, stir in an additional cup of water or milk.
Add chicken to pot, stir to combine.
Remove dutch oven from heat.
Unfold puff pastry and using the dutch oven lid as a guide, trim the corners of the rectangular dough to fit the inside of the dutch oven. A rough cut is fine.
Place puff pastry on top of soup mixture in dutch oven and bake pot pie for 35-40 minutes or until top is golden brown and soup bubbles up around the edges.
Rest for 5 minutes and serve!