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
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!
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