Recipe: Dutch Oven Chicken Pot Pie
This recipe guides you in creating a savory cheddar and thyme biscuit topping for a Dutch oven chicken pot pie. Using flour, cheese, and cold cream, it produces tender, flavorful biscuits that perfectly crown a hearty pot pie filling, baked together for a comforting and complete meal.
Equipment
- 1 Dutch Oven Essential for baking the pot pie and achieving an even crust.
- 1 Large Mixing Bowl For combining the biscuit dough ingredients.
- 1 Whisk To thoroughly combine dry ingredients.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Wooden Spoon or Spatula For gently mixing the biscuit dough to prevent overworking.
Ingredients
Main
- 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
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the all-purpose flour, shredded sharp cheddar cheese, chopped fresh thyme leaves, baking powder, and kosher salt until well combined.
- Gradually pour the cold heavy cream into the dry ingredients. Mix gently with a wooden spoon or spatula until just combined and a shaggy, moist dough forms. Be careful not to overmix.
- Once the dough is formed, gently scoop or spoon portions of the biscuit dough onto your prepared chicken pot pie filling in a Dutch oven (ensure the filling is hot or at least warm for best results).
- Arrange the biscuit dollops evenly over the pot pie filling, leaving a small space between each for expansion.
- Place the Dutch oven, uncovered, into the preheated oven.
- Bake for 20-25 minutes, or until the biscuit topping is deeply golden brown and cooked through, and the pot pie filling is bubbling vigorously.
- Carefully remove the Dutch oven from the oven.
- Let the chicken pot pie rest for 5-10 minutes before serving to allow the filling to set slightly and the biscuits to cool enough to handle.
- Serve hot, directly from the Dutch oven, portioning individual servings of pie and biscuit topping.
Notes
This recipe focuses solely on the savory cheddar and thyme biscuit topping. For a truly exceptional Dutch oven chicken pot pie, ensure your filling is rich, creamy, and well-seasoned, loaded with tender chicken and vegetables. When making the biscuit dough, keep the heavy cream very cold to help create a tender, flaky texture. Avoid overmixing the dough, as this can lead to tough biscuits. The sharp cheddar provides a robust flavor that beautifully complements the thyme. Bake until the biscuits are a deep golden brown and the filling is bubbling, indicating it's heated through.