Dutch Oven Chicken Pot Pie (2024)

For the biscuits:

• 1 1/2 cups

  all-purpose flour

• 1/2 cup

  shredded sharp cheddar cheese

• 1 tablespoon

  chopped fresh thyme leaves

• 1 1/2 teaspoons

  baking powder

• 1/2 teaspoon

  kosher salt

• 1 cup

  plus 3 tablespoons cold heavy cream

For the pot pie:

• 2 tablespoons

  olive oil

• 1

  medium yellow onion, chopped

• 2 cloves

  garlic, minced

• 3 tablespoons

  all-purpose flour

• 2 cups

  low-sodium chicken broth

• 1 cup

  whole milk

• 3 cups

  cooked, shredded chicken (from a rotisserie chicken or prepared from about 1 1/2 pounds boneless chicken breasts)

• 1

  (10-ounce) package frozen peas and carrots

• 3/4 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

Make the biscuits:

1. Arrange a rack in the middle of the oven and heat to 425°F.

2. Whisk the flour, cheese, thyme, baking powder, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Refrigerate while you prepare the pot pie.

Make the pot pie:

1. Heat olive oil in a 3-quart (or large) Dutch oven or ovenproof pot over medium-high heat until shimmering. Add the onion and sauté until tender and lightly browned, 3 to 4 minutes. Add the garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Stir in the chicken broth and milk. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.

2. Remove from the heat and stir in the chicken, peas and carrots, salt, and pepper. Divide the biscuit dough into 6 portions (about 2 heaping tablespoons each). Use your hands to shape each biscuit into a 1/2-inch-thick patty and place on top of the chicken mixture, spacing them about 1/2-inch apart.

3. Bake uncovered until heated through and bubbling and the biscuits are golden-brown, 15 to 18 minutes. Let cool about 5 minutes before serving.