Dutch Oven Chicken Pot Pie with Biscuits - Bites with Bri (2024)

If you’re craving a comforting dinner, you’ll want to try this yummy Dutch Oven Chicken Pot Pie! Crafted with bacon, herbs, and homemade cheddar biscuits instead of pie crust, you’ll never make chicken pot pie any other way. Serve with your favorite dessert for an even cozier meal.

This Dutch oven chicken pot pie includes my twist on classic chicken pot pie: homemade cheddar biscuits as a topping instead of pie crust. This yummy Dutch oven chicken pot pie with biscuits includes a creamy chicken filling and flakey biscuit topping. With this topping, the recipe feels even more decadent.

Here are a few other savory pies to add to your weekly repertoire: Beef Pot Pie with Puff Pastry and Dutch Oven Shepherd’s Pie.

Why You’ll Love This Recipe

• Made with biscuits – Adding homemade cheesy biscuits helps create the best Dutch oven chicken pot pie, as it gives a more comforting feel.
• Comforting – With bacon, a creamy filling, and cheesy biscuit topping, this is the ultimate cozy meal.
• Herby – Fresh herbs help provide a punch of flavor in this Dutch oven chicken pot pie.
• Rotisserie chicken – Save time using rotisserie chicken pieces instead of cooking fresh chicken.
• Rich – The creamy filling helps create a deliciously rich feel to this dish.
• Feeds a crowd – This baked chicken pot pie makes eight servings, so it's great for larger groups.
• Labor of love – This recipe takes a while to prep, especially since you’re making homemade biscuits. However, the end result is more than worth it!
• Easy to freeze – If you have leftovers, you can freeze them for up to three months. Or, double/triple the recipe and freeze the extra pies for a quick meal later.

Ingredients & Substitutions

Filling

Cheddar Biscuits

• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• Chicken Breast: You can also use leftover cooked chicken or fresh chicken instead of rotisserie chicken. If using fresh chicken, you will need about 1.5 pounds of raw, boneless, skinless chicken breast or thighs. Season with 1 ½ teaspoons Morton kosher salt, 1 teaspoon smoked paprika, ½ teaspoon of EACH granulated garlic, onion powder, & pepper. Then, bake the chicken for 30-35 minutes at 425 degrees. You can cook the fresh chicken while the filling is made. Shred the cooked chicken using 2 forks. You can even use leftover shredded turkey for this Dutch oven chicken pot pie.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Dutch Oven Chicken Pot Pie

Quick Overview

• Create dough.
• Make filling.
• Layer.
• Bake.

Step by Step Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, onion powder, and salt until combined.

Step 2: Using a pastry cutter, cut the butter into the dry ingredients until it is in pea-sized pieces.

Step 3: Stir in the milk and cheese until the dough comes together, and all of the flour is absorbed. Place the bowl of dough in the fridge while you prepare the filling.

Step 4: Preheat the oven to 400 degrees. In a 3.5 quart shallow dutch oven or extra-large oven-safe skillet, sauté the bacon over medium low heat, until most of the fat has rendered and the bacon is brown. Do not drain the grease or wipe out the pan.

Step 5: Add the butter and stir until melted. Add the carrots, celery, and onion. Increase the heat to medium and sauté for about 10-15 minutes or until the vegetables have softened.

Step 6: Add the shallot and garlic. Sauté for 2-3 minutes or until fragrant.

Step 7: Add the salt, thyme, rosemary, sage, pepper, and turmeric. Sauté for 2 minutes.

Step 8: Deglaze the pan with the wine, scraping any brown bits off the bottom of the pan. Reduce until the wine has evaporated.

Step 9: Add the flour and cook for 2-3 minutes. The mixture will clump and turn into a paste. Reduce the heat to medium low.

Step 10: While stirring continuously, pour in the chicken broth slowly until completely combined.

Step 11: Repeat this process with the milk until it is completely combined as well.

Step 12: Stir in the frozen peas and the shredded chicken. Bring to a light boil and then immediately turn off the heat.

Step 13: Smooth the mixture into an even layer. (If the pan is not oven-safe, transfer to a large 9 x 13 inch baking dish.) Place the skillet/dish on a baking sheet if it is filled to the top, as it can bubble over while baking.

Step 14: Using a 4 Tablespoon cookie scoop or measuring cup, drop about 15 biscuits evenly across the surface of the filling. They should cover most of the surface. Sprinkle each biscuit with flaky salt.

Step 15: Bake for 15-20 minutes, or until the biscuits are golden. Let the pot pie rest for about 10 minutes before serving.

Recipe Serving Suggestions

Garnish this Dutch oven chicken pot pie with fresh parsley, flakey salt (before baking), or crispy chicken skin.

I love serving this easy Dutch oven chicken pot pie with warm veggie sides. Here are a few ideas:

• Smoked Sausage and Fried Cabbage
• Green Beans and Potatoes
• Easy Glazed Stovetop Carrots

Expert Tips

• Grate fresh cheese. Always use freshly grated cheese when making this Dutch oven chicken pot pie. Pre-shredded cheese has an anti-stick coating that prevents it from properly melting.
• Prepare the filling one day in advance if needed. Follow the steps noted above to create the chicken pot pie filling. Allow it to cool, then keep it in an airtight container in the fridge. When you're ready to make the Dutch oven pot pie, layer the filling in a Dutch oven, make biscuit dough, and top the filling with the dough. It may take a few extra minutes for the pot pie to cook since the filling is cold.
• Allow the pie to cool before serving. This step is essential, as it allows the filling to thicken. Additionally, letting the homemade chicken pot pie cool before digging in means you won't have to worry about burning your tongue/roof of your mouth as you eat.

Additions & Variations

• Use pie crust: For a more traditional version of this recipe, use pie crust as a topping. Ensure you cut vents into the pie crust and seal the edges to prevent the pot pie from bubbling over. The chicken pot pie is done when the crust is golden brown (should be about 15-20 minutes).
• Make puff pastry: Instead of using biscuits as a topper, try this Chicken Pot Pie with Puff Pastry recipe.
• Create individual pot pies: Using ramekins, you can easily turn this recipe into individual pot pies. Split the filling into eight ramekins and top each with biscuit dough. They will need to bake for about 15 minutes or until the biscuits are golden-brown and flakey.
• Try pre-made biscuits: If you're in a time crunch and still want to make this Dutch oven chicken pot pie, you can use pre-made cheesy biscuits instead. Use about two cans (ensuring no overlap) as a topping for the pot pie.

Recipe FAQs

Shop my Amazon Storefront!