This recipe for Dutch Oven Chicken Pot Pie is a perfect meal for lunch or dinner while out glamping it up, camping, or at home. Please see our product review of our favorite dutch oven here. This dutch oven is ideal for camping due to its legs, which allow for charcoal to be placed underneath.
Typical home kitchen models don't have the legs as they are designed to be placed in a regular oven while cooking. 
The original recipe calls for placing your dutch oven in your oven to cook. If this isn't an option when out on an adventure, use the Charcoal Temperature Chart below to accomplish the cooking temp needed.
| Prep Time | 20 Minutes |
| Cook Time | 45 Minutes |
| Servings |
Servings
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Ingredients
- 1/2 Cup Butter
- 1/3 Cup All purpose flour
- 1/3 Cup Chopped onion
- 1 3/4 Cups Chicken broth
- 2/3 Cup Milk
- 16 Oz Frozen mixed vegetables green beans, corn, carrots, and peas is our favorite combo
- 2 Cups Cut up cooked chicken You can cook prior to the camping adventure and take with in a cooler or fridge
- 2 Already made pie crusts need enough for the bottom crust and the top crust of the pot pie
- Salt and pepper to taste
Ingredients
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Instructions
- Preheat your oven to 425 degrees. If using the camping method, light the number of charcoal indicated based on the size of your dutch oven. Image courtesy of campingforfoodies.com
- In a separate pan over low heat, melt the butter and then stir in the flour, onion, salt, and pepper. Cook until the sauce thickens, about 3-5 minutes. Remove from heat and slowly add the broth and milk. Stir continuously to avoid lumps.
- Return to the heat and cook at medium-high until boiling. The mixture should be thick and bubbly prior to removing from the heat. Remove the mixture from the heat and stir in the pre-cooked chicken and frozen vegetables.
- Line the bottom of your dutch oven with the first pie crust and dust with flour to lightly cover. Pour in your broth mixture, being careful to leave room on the top of the first pie crust for crimping.
- After pouring in the mixture, top with the second pie crust. Dust with flour, crimp edges and cut a few slits in the top.
- Cook for roughly 45 minutes or until the crust is golden brown.
Recipe Notes
Recipe courtesy of recipes.sparkpeople.com
What do I crimp the top crust to? I would only be making enough for four servings so it wouldn’t be full to the top.
Thank you for your response.
I crimp mine with my fingers….