Dump Chicken Pot Pie Recipes

chicken

A quick, cozy, no-fuss take on classic chicken pot pie that uses pantry staples and store-bought crusts to deliver creamy, comforting flavor with minimal prep. Perfect for weeknights, potlucks, and busy cooks who want homemade taste without the fuss.

Prep time

15 minutes

Cook time

35–40 minutes

Total time

50–55 minutes

Servings

6

Ingredients

  • 3 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans) thawed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk or half-and-half
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon dried rosemary, crushed (optional)
  • Salt and black pepper to taste
  • 1/2 cup frozen pearl onions or small diced potatoes (optional)
  • 1 sheet refrigerated pie crust or 2 sheets puff pastry, thawed
  • 1 egg beaten with 1 tablespoon water for egg wash (optional)
  • 1 tablespoon olive oil or melted butter for brushing

Instructions

1. Preheat oven
Preheat oven to 400°F (200°C). Lightly grease a 9×9-inch baking dish or similar-sized casserole.

2. Sauté aromatics
In a large skillet, melt butter over medium heat. Add chopped onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

3. Make the roux
Sprinkle flour over the onions and garlic, stirring constantly to make a roux; cook 1–2 minutes until bubbly and slightly golden.

4. Build the sauce
Gradually whisk in chicken broth until smooth, then add milk. Simmer gently until sauce thickens, 3–5 minutes.

5. Add chicken and vegetables
Stir in cooked chicken, thawed mixed vegetables, thyme, rosemary (if using), salt, and pepper. If using potatoes or pearl onions, add them now and simmer until warmed through. Adjust seasoning.

6. Assemble
Transfer the filling into the prepared baking dish and smooth the top.

7. Add the crust
Place pie crust or puff pastry over the filling, tucking edges into the dish. Cut a couple of vents in the top to release steam. Brush with beaten egg or melted butter for a golden finish.

8. Bake
Bake 20–25 minutes until crust is golden brown and filling is bubbly. If the crust browns too quickly, tent loosely with foil.

9. Rest
Let rest 10 minutes before serving to set the filling.

Quick Dump Method (sheet-pan variation)

  • Use a rimmed sheet pan.
  • Spread filling across the pan and cover with a sheet of puff pastry.
  • Bake 18–22 minutes at 425°F (220°C) until pastry is puffed and golden.

Tips for Success

  • Use rotisserie chicken or leftover roast chicken to save time.
  • For a richer filling, substitute half-and-half or cream for milk.
  • If you prefer more vegetables, add mushrooms, diced celery, or roasted root vegetables.
  • To thicken a weak filling, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering sauce.
  • Make sure to vent the pastry so steam can escape and the crust stays crisp.

Make-Ahead and Storage

  • Assemble the filling up to 2 days in advance and store covered in the refrigerator. Add the crust and bake when ready.
  • Fully baked pot pie keeps 3–4 days refrigerated in an airtight container. Reheat individual portions in the oven at 350°F (175°C) until warmed through.
  • To freeze, assemble in a freezer-safe dish (unbaked), wrap tightly, and freeze up to 3 months. Bake from frozen, adding extra time and covering with foil if needed.

Variations

  • Creamy White Wine: Replace 1/2 cup chicken broth with white wine and reduce milk slightly.
  • Cheesy Twist: Stir 1 cup shredded sharp cheddar into the filling before topping.
  • Biscuit Topping: Use canned biscuit dough instead of pastry for a rustic topping; reduce oven to 375°F and bake 25–30 minutes.
  • Gluten-Free: Use gluten-free flour blend for the roux and a GF pie crust.

Frequently Asked Questions

What can I use instead of pie crust?
Puff pastry, biscuit topping, or mashed potato make great alternatives.

Can I make this vegetarian?
Omit chicken and use a medley of mushrooms, potatoes, chickpeas, and vegetable broth for a hearty vegetarian pot pie.

How do I prevent a soggy crust?
Thicken the filling well before assembling, pre-bake the crust for a few minutes, or bake at a higher temperature for the first 10 minutes to set the bottom crust.

Why is it called a dump pot pie?
The “dump” method refers to the simple assembly: combining filling ingredients quickly and topping with crust — minimal fuss, maximum comfort.

Why you’ll love this recipe
Fast: minimal prep using pantry and leftover ingredients.
Flexible: easy to adapt to what you have on hand.
Comforting: creamy, savory filling with a flaky golden crust that’s perfect for family dinners.

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