Dutch Oven Pot Pie with Chicken or Turkey and Cheddar Biscuits

For anyone who's new here, my husband and I are full-time travelers living in a 5th wheel RV.

In 2021 we hosted Thanksgiving from our RV, serving a somewhat traditional meal for 30 (!) complete with turkey, stuffing, mashed potatoes and aaaallll the fixings.

I learned a lot from that experience and the biggest takeaway is this: If I am ever inclined to do something like that again, I would ditch the traditional Thanksgiving menu and serve this dutch oven pot pie instead.

This pot pie is simple to prepare, easy to keep warm, and includes turkey or chicken, potatoes, veggies, and biscuits baked together in one pot!

A 👏 complete 👏 meal 👏 in 👏 one 👏 pot 👏!!!

Ingredients Needed to Prepare this Recipe

This easy dutch oven pot pie is topped with simple cream biscuits flavored with cheddar cheese and thyme. Cream biscuits are the easiest kind of biscuit to make, requiring just a handful of ingredients and no rolling or cutting. Here's what you'll need:

• All-purpose flour 
• Shredded sharp cheddar cheese
• Some fresh or dried thyme
• Baking powder and salt
• Heavy cream

The filling for this pot pie can be made with chicken or turkey and any kind of frozen vegetables you like.

• Potatoes. Use any kind of potatoes you like in this pot pie filling, but my favorite are buttery Yukon Gold.
• Salt and pepper, of course.
• Butter. I used salted butter, but if you want more control over the amount of salt in the pot pie filling, use butter that is unsalted.
• Vegetable or canola oil. Adding a tablespoon of oil to the butter keeps it from burning while the mushrooms cook.
• Mushrooms. I used cremini mushrooms, but portobello or white button mushrooms work just as well.
• A yellow onion. A white onion will work too. Yellow onions have a milder flavor that takes on a rich sweetness as they cook. White onions have a sharper and more pungent flavor.
• All-purpose flour. The filling for this pot pie is thickened by cooking a roux - flour and butter cooked together for a few minutes before slowly stirring in chicken broth and milk.
• Chicken broth. Vegetable broth works well too!
• Milk. I usually use whole milk, but 2% is also good.
• Cooked turkey or chicken. This pot pie is one of the best ways to use leftover chicken or turkey!
• Frozen vegetables - any kind or combination. I used a combination of corn and green beans.

See the recipe card below for the precise quantities.

Substitutions and Variations

Like most casseroles and one-pot meals, this dutch oven pot pie comes with an infinite number of variations. Here are a few ideas:

• Chicken or Turkey: Making this pot pie is one of my favorite ways to use up leftover chicken or turkey.
• Beef, pork, or sausage: Instead of poultry, use cooked steak, pot roast, short ribs, pork carnitas, or Italian sausage.
• Make a vegetarian pot pie: Leave the meat out altogether and make a vegetarian pot pie by simply increasing the amount of vegetables.
• Use any kind of vegetables you like: In the pot pie pictured here, I used potatoes, mushrooms, corn, and green beans. But, you really can use any kind of vegetables you like. Frozen vegetable are particularly convenient because all the prep work is done!
• Top your pot pie with puff pastry instead of biscuits: Allow the puff pastry to thaw at room temperature for about an hour, then lay it over the pot pie filling, shaping it to cover the filling completely. Cut a few slits in the puff pastry to allow steam to escape while the pot pie bakes.

Also, I made this pot pie recently with leftover smoked turkey and it was good enough for us to want to plan ahead the next time we make this pot pie to ensure we have some smoked turkey on hand.

How to Make a Dutch Oven Pot Pie

The biscuit topping for this pot pie is super easy...

Simply dump flour, cheese, thyme, baking powder, and salt into a bowl and give it a stir.

Pour in the cream and stir just until a shaggy dough forms.

Cover the bowl and put it in the refrigerator to keep it cold while you prepare the pot pie.

To make the pot pie filling, start by cooking the potatoes.

Fill a dutch oven about ⅓ full with water and add enough salt to make the water taste salty. This will flavor the potatoes from the inside out.

Add the potatoes and bring the water to a boil. Let the potatoes cook until you can stick a fork into them, but still feel enough resistance to know that they are slightly underdone.

Drain the potatoes in a strainer that's set inside your sink and wipe out the pot.

Add some butter and oil to the dutch oven and set it over medium heat.

Add the sliced mushrooms and sprinkle them with a bit of salt and pepper.

Cook the mushrooms until they are soft and tender, about 5 minutes.

Use a slotted spoon to remove the mushrooms from the pan, setting them on a plate that's been lined with a couple of paper towels to absorb any excess fat.

Add more butter to the same pot and set it back over medium heat.

Add the chopped onion and cook for about 4 minutes, until the onion is soft.

Remove the saucepan from the heat. Pour the chicken broth into the pan, pouring slowly and stirring constantly. If you pour the broth in too quickly, you'll end up with lumpy gravy

Pour in the milk and season with a bit of salt and pepper.

Set the saucepan back on the stovetop and turn the heat to medium-high.

Bring the sauce to a boil, stirring constantly. After it begins to boil, turn the heat down slightly and continue cooking for about 5 minutes longer.

The sauce should be the consistency of gravy. Remove from the heat, taste for salt, and add more if you think it needs it.

Add the chicken or turkey, potatoes, mushrooms, and frozen vegetables, and stir to coat everything in the sauce.

Divide the biscuit dough into 8 portions (about 2 heaping tablespoons each).

Use your hands to shape each biscuit into a ½-inch-thick ball and set them on top of the pot pie filling.

Bake the pot pie in the center of the oven, uncovered, until the filling is bubbling and the biscuits are golden-brown.

Let the pot pie cool for about 5 minutes, then dish it up!

Make Ahead and Storage Tips

The biscuit topping and filling for this pot pie can both be prepared ahead of time.

• Store the biscuit dough in a covered container in the refrigerator for up to 3 days.
• Follow the recipe to prepare the pot pie filling in a dutch oven. Allow it to cool then cover the pot and keep it in the refrigerator for up to 3 days.

When you're ready to bake the pot pie, simply follow the recipe to top the pot pie filling with the biscuit dough and bake!

Please note that when both the biscuit topping and filling are cold, the pot pie will take longer to bake.

Leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven or in a microwave.

What Kind of Dutch Oven is Best for This Pot Pie?

A dutch oven is a heavy, wide pot with a tight-fitting lid. The big difference between a dutch oven and a regular saucepan is heft. Dutch ovens are heavy, retain heat well, and will maintain a consistent temperature on the stovetop and in the oven.

My dutch oven is one of the hardest working pans in my kitchen. I use it to cook soups and stews, to bake meatballs and marinara, to make braised dishes like Tuscan Braised Beef, and to make this cheesy stuffed mushroom dip!

There are 4 main kinds of dutch ovens:

1. Stainless steel
2. Bare cast iron
3. Enameled cast iron
4. Ceramic

My 2 favorite kinds of dutch ovens are bare cast iron and enameled cast iron. For years I used a Le Creuset Enameled Cast Iron Dutch Oven and was very happy with it.

After moving into our 5th wheel RV, I traded my enameled cast iron dutch oven for a bare cast iron dutch oven because bare cast iron is better for any kind of outdoor cooking.

Of all 4 options, stainless steel is my least favorite. There is very little difference between a regular saucepan and a stainless steel dutch oven. Stainless steel dutch ovens are not as heavy as those made from cast iron and ceramic and they do not maintain their heat as well.