Recipe courtesy of Harrison Bader

Chicken Pot Pie in a Dutch Oven

  • Level: Easy
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

1 tablespoon unsalted butter, plus more for the pan

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 carrot, diced 

1 stalk celery, diced

1 onion, diced 

1 clove garlic, minced 

1 bay leaf 

Kosher salt and ground black pepper 

1 pound ground chicken 

2 tablespoons poultry seasoning 

2 tablespoons all-purpose flour, plus more for the pan

1/4 cup heavy cream 

1/4 cup chicken stock 

1 tablespoon chopped parsley 

1 tablespoon chopped rosemary 

1 tablespoon chopped sage 

1 sheet puff pastry, cut in fourths 

1 large egg

1/2 teaspoon water

Directions

  1. Preheat the oven to 400 degrees F.
  2. Heat the butter and oil in a large Dutch oven over medium-high heat. Once the butter has melted, add the carrot, celery, onion, garlic and bay leaf. Sprinkle with salt and pepper. Cook until the vegetables begin to soften, 5 to 8 minutes. Push the vegetables to the outer edges of the pot making a "hot spot" for the ground chicken. Add a drizzle of oil to the center of the pan and then the ground chicken. Sprinkle with salt, pepper and the poultry seasoning. Cook until the chicken is brown, 7 to 10 minutes. Sprinkle in the flour and cook for 2 minutes. Add the heavy cream and chicken stock. Cook over medium heat, stirring, until the sauce begins to thicken. Season with salt and pepper and add the parsley, rosemary and sage. Stir and set aside.
  3. To cook the puff pastry, butter and flour the lid of the Dutch oven (you want to use the underbelly of the lid). Whisk the egg and water together and brush the puff pastry pieces. Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes.
  4. To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top. Serve and enjoy!
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