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Dutch Oven Chicken Pot Pie

Dutch Oven Chicken Pot Pie

With a rich, creamy filling and delightfully fluffy biscuit topping, this is the kind of dish that seems like it takes all day to make. Our method is ready in under an hour, so you can enjoy even more

Total Servings

8 servings

Preperation Time

5 Minutes

Cook Time

33 Minutes

Dutch Oven Chicken Pot Pie

ingredients

2 tablespoons Food Club Olive Oil
2 ct 12.5-ounce cans Food Club Canned Chicken Breast, drained
1 ct 10-ounce package Food Club Steamin’ Easy Mixed Vegetables, cooked and drained
1/4 cup Food Club All-Purpose Flour
1 teaspoon Food Club Salt
1/2 teaspoon Food Club Black Pepper
1 cup Food Club Chicken Broth
1/2 cup Food Club Half & Half
1/2 cup Food Club Whole Milk
1 ct 7.5-ounce can Food Club Homestyle Jumbo Biscuits
1 cup Food Club Shredded Mild Cheddar Cheese
1 ct Chopped fresh parsley, for garnish

Directions

Preheat oven to 375°F. Heat oil in a Dutch oven over medium heat. Add chicken breast

and mixed vegetables, and cook until warmed, about 2-3 minutes.

Sprinkle with flour, salt and pepper, and cook until lightly toasted, about 1 minute. Slowly

pour in chicken broth, half & half, stirring constantly until smooth.

Bring mixture to a simmer and cook until slightly thickened, about 5 minutes. Remove

from heat. Top chicken mixture evenly with biscuits and sprinkle with cheese. 4. Cover

and bake until biscuits are golden-brown and cheese is melted, about 20-25 minutes.

Garnish with parsley and serve.