If you’re craving a comforting dinner, try this delicious Dutch Oven Chicken Pot Pie—made with bacon, fresh herbs, and cheddar biscuits instead of a traditional pie crust. The creamy filling and flaky cheese-topped biscuits make this a cozy meal the whole family will love.
This Dutch oven chicken pot pie swaps a bottom crust for homemade cheddar biscuits on top, giving the dish extra warmth and richness. The filling is a savory mix of bacon, tender chicken, vegetables, and a silky gravy that pairs perfectly with the cheesy, flaky biscuit topping. It’s an ideal meal for cool evenings and feeds a crowd.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Dutch Oven Chicken Pot Pie
- Recipe Serving Suggestions
- Expert Tips
- Additions & Variations
- Recipe FAQs
- Related Recipes
- Dutch Oven Chicken Pot Pie Recipe
Why You’ll Love This Recipe
- Biscuits on top — Homemade cheddar biscuits add comforting texture and flavor instead of a traditional crust.
- Comfort food — Bacon, a creamy filling, and cheese make this an indulgent, cozy dish.
- Herby — Fresh and dried herbs bring depth and brightness to the filling.
- Time-saver — Use rotisserie chicken to shorten prep time.
- Feeds a crowd — The recipe yields about eight servings, great for family dinners.
- Make-ahead friendly — The filling can be prepared a day ahead and refrigerated; leftovers freeze well for up to three months.
Ingredients & Substitutions
Filling
Cheddar Biscuits
- Kosher salt: Recipes are tested with Morton kosher salt. If you use table salt, reduce the amount because table salt is finer and saltier by volume.
- Chicken: Rotisserie chicken is convenient, but you can use leftover cooked chicken, shredded turkey, or roast fresh chicken (about 1.5 lb raw boneless, skinless chicken breast or thighs). If roasting fresh, season and bake at 425°F for 30–35 minutes, then shred.
Complete ingredient amounts are in the recipe card below.
How to Make Dutch Oven Chicken Pot Pie
Quick Overview
- Make biscuit dough and chill.
- Cook bacon and vegetables, build the gravy.
- Stir in chicken and peas, smooth the filling in the Dutch oven.
- Top with biscuit dough and bake until golden.
Step by Step Instructions
Step 1: In a large bowl whisk together the flour, baking powder, sugar, garlic powder, onion powder, and salt.
Step 2: Cut cold cubed butter into the dry ingredients with a pastry cutter until the butter is pea-sized.
Step 3: Stir in the milk and shredded cheddar until the dough holds together. Refrigerate the dough while you make the filling.
Step 4: Preheat oven to 400°F. In a 3.5-quart shallow Dutch oven or large oven-safe skillet, sauté diced bacon over medium-low until browned and most fat is rendered. Keep the bacon fat in the pan.
Step 5: Add butter, then the carrots, celery, and onion. Increase heat to medium and sauté 10–15 minutes until softened.
Step 6: Add the shallot and garlic and cook 2–3 minutes until fragrant.
Step 7: Stir in salt, dried thyme, rosemary, sage, pepper, and turmeric; cook 2 minutes.
Step 8: Deglaze the pan with dry white wine, scraping up browned bits. Reduce until the wine evaporates.
Step 9: Sprinkle in the flour and cook 2–3 minutes until it forms a paste; reduce heat to medium-low.
Step 10: While stirring constantly, slowly whisk in chicken stock until smooth.
Step 11: Stir in the milk in the same manner until fully combined and the gravy is smooth.
Step 12: Fold in frozen peas and shredded chicken. Bring to a light boil, then remove from heat.
Step 13: Smooth the filling into an even layer in the Dutch oven (or transfer to a 9×13-inch baking dish if not oven-safe). Place the pan on a baking sheet if it’s filled close to the rim to catch any overflow.
Step 14: Using a 4-tablespoon cookie scoop or spoon, drop about 15 biscuit portions evenly over the filling, covering most of the surface. Sprinkle flaky salt over the biscuits.
Step 15: Bake 15–20 minutes until the biscuits are golden and flaky. Let the pot pie rest about 10 minutes before serving so the filling sets.
Recipe Serving Suggestions
Garnish with chopped fresh parsley and extra flaky salt before serving. For sides, serve with simple roasted or sauteed vegetables to balance the richness. Warm bread or a light green salad also pair well.
Expert Tips
- Freshly grate cheese: Pre-shredded cheese contains anti-caking agents that can affect melt and texture—use freshly grated cheddar for best results.
- Make filling ahead: Prepare the filling a day ahead, cool, and refrigerate. Assemble and bake when ready; it may need a few extra minutes if cold.
- Rest before serving: Allowing the pot pie to sit for about 10 minutes helps the filling thicken and makes serving cleaner and safer.
Additions & Variations
- Pie crust: For a classic version, use a top (or top and bottom) pie crust—blind-bake a bottom crust if you include one to prevent sogginess.
- Puff pastry: Use puff pastry sheets for a buttery, flaky topping instead of biscuits.
- Individual pot pies: Divide the filling among ramekins and top each with biscuit dough for personal servings; bake until biscuits are golden.
- Shortcut: Use pre-made cheesy biscuits when short on time—two cans, spaced so they don’t overlap, work well as a topping.
Recipe FAQs
Many recipes omit a bottom crust because it can become soggy during baking. If you prefer a bottom crust, blind-bake it first to help keep it crisp when you add the filling.
The filling thickens best when meat and vegetables are pre-cooked so they don’t release excess liquid while baking. Also ensure you cook the flour paste (roux) a couple of minutes before adding liquids and simmer until it reaches the desired consistency.
If you use a bottom crust, blind-bake it before adding the filling so it has a chance to set and stay firmer under the moist filling.
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Dutch Oven Chicken Pot Pie
Ingredients
Filling
- 4 slices bacon, diced
- 4 tablespoons unsalted butter
- 1 1/2 cups sliced carrots
- 1 1/2 cups sliced celery
- 1 medium yellow onion, diced
- 1 shallot, diced
- 8–10 cloves garlic, minced
- 1 teaspoon Morton kosher salt*
- 1 teaspoon each dried thyme, rosemary, and sage
- 1/4 teaspoon turmeric
- Fresh cracked black pepper, to taste
- 1/2 cup dry white wine
- 1/2 scant cup all-purpose flour
- 2 1/2 cups chicken stock or broth
- 1 cup milk
- 3 1/2 cups shredded rotisserie chicken breast*
- 1 heaping cup frozen peas
Cheddar Biscuits
- 2 cups (260 g) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Morton kosher salt*
- 1 stick (113 g or 8 tablespoons) cold unsalted butter, cubed
- 1 cup (237 ml) whole milk or buttermilk
- 6 ounces (1 1/2 cups) extra sharp cheddar, shredded
- Flaky salt, for topping
Instructions
- Whisk together flour, baking powder, sugar, garlic powder, onion powder, and salt for the biscuits.
- Cut cold butter into the dry ingredients until pea-sized.
- Stir in milk and shredded cheddar until dough forms; refrigerate while preparing the filling.
- Preheat oven to 400°F. Sauté diced bacon in a shallow Dutch oven over medium-low until most fat renders; keep the bacon fat in the pan.
- Add butter, then carrots, celery, and onion; sauté 10–15 minutes until softened.
- Add shallot and garlic; cook 2–3 minutes until fragrant.
- Stir in salt, dried herbs, pepper, and turmeric; cook 2 minutes.
- Deglaze with white wine and reduce until evaporated.
- Add flour and cook 2–3 minutes to form a paste; reduce heat.
- Slowly whisk in chicken stock until smooth, then whisk in the milk.
- Fold in frozen peas and shredded chicken. Bring to a light boil, then remove from heat.
- Smooth the filling in the Dutch oven or transfer to a 9×13-inch baking dish. Place on a baking sheet if needed.
- Portion biscuit dough with a 4-tablespoon scoop (about 15 biscuits) across the filling and sprinkle with flaky salt.
- Bake 15–20 minutes until biscuits are golden. Let rest 10 minutes before serving.
Notes
- Kosher Salt: Recipes are tested with Morton kosher salt. Reduce if using table salt.
- Chicken: Swap rotisserie chicken with leftover or freshly roasted chicken; 1.5 lb raw will yield about the needed shredded amount.
- Grate fresh cheese: For best melt and texture, use freshly grated cheddar.
- Make ahead: The filling can be prepared a day in advance and refrigerated until assembly.
- Rest before serving: Let the pot pie sit about 10 minutes so the filling thickens and slices cleanly.
Nutrition
Calories: 570 kcal | Carbohydrates: 38 g | Protein: 43 g | Fat: 26 g | Saturated Fat: 12 g | Sodium: 1457 mg
Nutrition information is an approximation.