Soup or stew? elevate your dutch oven to chicken pot pie heaven

Indulge in the timeless flavors of a classic chicken pot pie, now elevated with the rustic charm of a Dutch oven. This hearty and comforting dish combines tender chicken, savory vegetables, and a velvety gravy, all enveloped in a flaky, golden-brown crust. Whether you’re seeking a cozy meal for a chilly evening or a heartwarming treat for a special occasion, this Dutch oven chicken pot pie recipe is sure to become a family favorite.

Ingredients

For the Crust:

• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

For the Filling:

• 1 whole chicken (about 3 pounds), cut into 8 pieces
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup frozen peas
• 1 cup chopped fresh parsley

Instructions

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter and use your fingers to work it into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling:

1. Season the chicken pieces with salt and pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat.
3. Brown the chicken pieces on all sides, about 5 minutes per side. Remove the chicken and set aside.
4. Add the onion, carrots, and celery to the pot and sauté until softened, about 5 minutes.
5. Stir in the garlic and cook for 1 minute more.
6. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
7. Gradually whisk in the chicken broth until smooth.
8. Return the chicken pieces to the pot and bring to a boil.
9. Reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 45 minutes.
10. Remove the chicken from the pot and let cool slightly. Shred the chicken into bite-sized pieces.
11. Stir in the peas and parsley.

Assembling the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
3. Transfer the dough to the Dutch oven and trim the edges.
4. Spoon the filling into the Dutch oven and top with the chicken pieces.
5. Brush the edges of the dough with water.
6. Roll out the remaining dough to a 10-inch (25 cm) circle.
7. Place the smaller dough circle over the filling and crimp the edges to seal.
8. Cut a few slits in the top of the crust to allow steam to escape.

Baking:

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let cool for 10 minutes before serving.

The Perfect Pairing

This Dutch oven chicken pot pie pairs exceptionally well with a crisp green salad or a warm loaf of crusty bread. For a refreshing touch, serve it with a dollop of sour cream or a sprinkle of fresh herbs.

Variations

• Vegetarian Pot Pie: Omit the chicken and add extra vegetables, such as chopped potatoes, sweet potatoes, or mushrooms.
• Seafood Pot Pie: Replace the chicken with a variety of seafood, such as shrimp, scallops, and clams.
• Creamy Pot Pie: Stir in 1 cup of heavy cream to the filling for a richer, more decadent flavor.
• Cheesy Pot Pie: Sprinkle shredded cheddar cheese over the filling before baking.

Tips for Success

• Use a high-quality Dutch oven for even heat distribution and a crispy crust.
• Don’t overmix the dough, as this will make it tough.
• If the filling is too thick, add more chicken broth.
• If the filling is too thin, sprinkle in more flour.
• Let the pot pie cool slightly before serving to prevent the filling from bubbling out.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can assemble the pot pie up to 24 hours ahead of time. Keep it covered in the refrigerator and bake when ready to serve.

2. Can I freeze this pot pie?
Yes, you can freeze the pot pie before or after baking. To freeze before baking, assemble the pot pie as directed but do not bake. Wrap tightly in plastic wrap and freeze for up to 2 months. To freeze after baking, let the pot pie cool completely and then wrap tightly in plastic wrap and freeze for up to 3 months.

3. How do I reheat the pot pie?
To reheat the pot pie from frozen, thaw in the refrigerator overnight. Then, bake at 350°F (175°C) for 30-45 minutes, or until heated through. To reheat a cooked pot pie, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through.

Key Points

This Dutch oven chicken pot pie recipe is a culinary masterpiece that will delight your taste buds and warm your soul. With its tender chicken, savory vegetables, creamy gravy, and flaky crust, it’s the ultimate comfort food for any occasion. So gather your loved ones, set the table, and savor the timeless flavors of this classic dish.