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Creamy Dutch Oven Chicken & Mushroom Pot Pie

creamy dutch oven chicken mushroom pot pie - featured image
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A creamy, mushroom-studded chicken pot pie made in a Dutch oven, perfect for cozy nights and easy homemade comfort food.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 8 oz cremini or button mushrooms, sliced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (can substitute with gluten-free flour)
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for lighter option)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and pepper to taste
  • 1 sheet store-bought pie crust or homemade
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In your Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and sliced mushrooms, cooking until mushrooms release their juices and soften, about 7-8 minutes.
  4. Sprinkle 1/4 cup flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in 2 cups chicken broth, scraping up any browned bits from the bottom.
  6. Pour in 1 cup heavy cream and add the fresh thyme leaves. Stir and bring to a gentle simmer until sauce thickens, about 3-4 minutes.
  7. Stir in 2 cups cooked shredded chicken. Season with salt and pepper to taste. Cook together for 2 minutes.
  8. Roll out the pie crust slightly if needed and lay it over the filling inside the Dutch oven, tucking edges gently. Cut a few slits in the top for steam to escape.
  9. Brush the crust with the egg wash (1 beaten egg with 1 tablespoon water).
  10. Bake uncovered for 25-30 minutes or until the crust is golden and bubbling.
  11. Let the pot pie rest for 5-10 minutes before serving.

Notes

If crust browns too fast, tent with foil halfway through baking. To thicken filling if thin, simmer on stovetop before adding crust. Use rotisserie chicken for convenience. Wipe mushrooms with a damp cloth instead of washing to avoid sogginess. Let pie rest before serving to prevent runny filling.

Nutrition

Keywords: chicken pot pie, creamy pot pie, Dutch oven recipe, mushroom pot pie, comfort food, easy dinner, homemade pot pie

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