Introduction
These Mini Dutch Oven Chicken Pot Pies bring the classic comfort food experience into perfectly portioned servings. You get all the creamy, savory filling and flaky crust of a traditional pot pie, but the individual servings make them ideal for gatherings or easy weeknight meals. Cooking them in a Dutch oven ensures even heat distribution for a perfectly golden result.
Prep & Cook Time
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: column: 85 minutes
Servings: 6
Ingredients
- 1/3 cup butter
- 1 medium yellow onion, chopped
- 1/3 cup flour
- 1 teaspoon salt
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 1/2 teaspoons Creole seasoning
- 3 cups cooked chicken, chopped or shredded
- 2 cups frozen cubed hash browns
- 1 cup chopped carrots
- 1 cup frozen green peas
- 2 refrigerated pie crusts, at room temperature
- 1 egg
Instructions
- Preheat your Dutch oven over medium heat. Melt the butter inside it.
- Add the chopped onion and cook until softened, about 5 minutes.
- Sprinkle the flour and salt over the onions and butter. Stir constantly for about 1 minute to form a roux.
- Gradually whisk in the chicken broth and milk until the mixture is smooth and begins to thicken.
- Stir in the Creole seasoning.
- Add the cooked chicken, frozen hash browns, chopped carrots, and frozen peas. Stir until all ingredients are well combined and heated through. Remove the Dutch oven from the heat.
- Roll out the pie crusts on a lightly floured surface. Use a bowl or cutter slightly larger than your serving dishes to cut 6 circles from the crusts.
- Divide the hot filling evenly among 6 individual oven-safe bowls or ramekins.
- Place a pie crust circle over each bowl, crimping or folding the edges to seal against the rim.
- Beat the egg in a small bowl and brush it lightly over the top of each crust.
- Place the bowls back into the Dutch oven (if they fit) or on a baking sheet. Bake in a preheated 375°F (190°C) oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Variations
- Herb Crust: Sprinkle the egg-washed crust with dried thyme or rosemary before baking.
- Biscuit Topper: Substitute the pie crust with halved, refrigerated biscuit dough pressed over each bowl.
- Spicy Twist: Add a pinch of cayenne pepper or smoked paprika to the filling with the Creole seasoning.
- Deep-Dish Style: Use larger bowls and a single pie crust rolled out to cover the entire Dutch oven for a family-style pie.
Tips for Success
- Let the pie crusts come fully to room temperature before rolling and cutting to prevent cracking.
- Ensure your filling is quite thick before adding it to the bowls; if it seems too loose, let it simmer a few extra minutes.
- Brush the egg wash generously for the most golden, shiny crust finish.
- If your bowls don’t fit in the Dutch oven, baking them on a sheet pan works perfectly.
Storage & Reheating
Store any leftover pot pies covered in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 15-20 minutes until hot throughout, or microwave individual pies for 2-3 minutes, though the crust may soften.
FAQ
Can I use fresh potatoes instead of hash browns?
Yes, you can substitute with about 1 1/2 cups of diced, peeled russet potatoes. Par-cook them in the filling until tender.
What if I don’t have Creole seasoning?
A good substitute is a mix of 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp black pepper, and a pinch of thyme.
Can I make the filling ahead of time?
Absolutely. Prepare the filling up to 2 days ahead, store it chilled, and reheat it slightly before assembling and baking the pies.
Do I need special bowls?
Any oven-safe bowl, ramekin, or even large ceramic mug will work. Ensure they can withstand 375°F.
Why bake them in the Dutch oven?
The Dutch oven acts as a stable, heat-retaining tray, promoting even baking and preventing spills. If your bowls fit, it also makes transport easier.
Can I use store-bought rotisserie chicken?
Yes, that’s a perfect and time-saving choice for the cooked chicken in this recipe.