Mini Dutch Oven Chicken Pot Pies

Introduction

Imagine the comforting, creamy filling of a classic chicken pot pie, but with a golden, flaky crust on all sides. These individual pot pies baked in mini Dutch ovens or cocottes create the ultimate personal meal. You get a perfect crust-to-filling ratio in every single serving, making it a show-stopping dinner that’s surprisingly simple to put together.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour 25 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

1. Preheat your oven to 375°F (190°C). Lightly grease six individual mini Dutch ovens, cocottes, or oven-safe bowls.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened.
3. Stir in the flour and salt. Cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
5. Remove the pot from the heat. Stir in the Creole seasoning, cooked chicken, frozen hash browns, chopped carrots, and frozen peas.
6. Divide the filling evenly among the six prepared dishes.
7. Unroll the pie crusts on a lightly floured surface. Using a bowl or cutter slightly larger than the top of your dishes, cut out 6 circles of dough. Drape the dough circles over the filling in each dish. Crimp or fold the edges to seal against the rim. Cut 2-3 small slits in the top of each crust to vent steam.
8. In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash gently over the top of each pie crust.
9. Place the mini pot pies on a baking sheet (to catch any drips) and bake for 45-55 minutes, or until the filling is bubbly and the crust is a deep golden brown.
10. Let the pot pies cool for 10 minutes before serving carefully, as the dishes will be very hot.

Variations

• Biscuit Topping: Skip the pie crust and top each pot pie with a split, canned biscuit for a faster, fluffy alternative.
• Sheet Pan Method: Instead of individual dishes, pour the filling into a greased 9×13-inch baking dish and cover with both pie crusts for a family-style casserole.
• Extra Flaky Crust: For a decorative top, use a small cookie cutter to cut shapes from the second pie crust and layer them on top before brushing with egg wash.
• Crustless Option: Bake the creamy filling alone for a hearty, low-carb chicken and vegetable stew.

Tips for Success

• Ensure your pie crusts are fully thawed and at room temperature for easy rolling and shaping without cracking.
• Par-cook fresh, chopped carrots for 3-4 minutes in boiling water before adding to the filling to ensure they are tender after baking.
• Place the filled dishes on a baking sheet before putting them in the oven. This makes them much easier to handle and catches any potential bubble-overs.
• For the deepest golden crust, don’t skip the egg wash. For a softer, shiny crust, use heavy cream or milk instead.

Storage & Reheating

Store any cooled leftovers, covered, in the refrigerator for up to 3 days. To reheat, cover loosely with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through. The microwave can be used for a quicker reheat, but the crust will soften.

FAQ

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can substitute with about 1 1/2 cups of peeled, small-diced russet potatoes. Parboil them for 5-7 minutes until just tender before adding to the filling.

What can I use instead of Creole seasoning?

A good substitute is a mix of 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon dried oregano, and a pinch of cayenne or black pepper.

Can I make these ahead of time?

My sauce seems too thick before baking. Is that okay?

Yes, the filling should be quite thick. The frozen vegetables (hash browns and peas) will release some moisture during baking, thinning it slightly to the perfect consistency.

Can I freeze these pot pies?

You can freeze them before or after baking. For best results, freeze unbaked pies. Wrap tightly and freeze for up to 2 months. Bake from frozen, adding 15-20 minutes to the baking time, and cover the crust with foil if it browns too quickly.

What type of cooked chicken works best?

Rotisserie chicken is a fantastic time-saver. You can also use leftover roasted or grilled chicken, or poach 2 large chicken breasts.