Dutch Oven Pot Pie
Main Dishes Recipes Vegetarian

One-Pot Dutch Oven Pot Pie (Vegetarian)

This easy, single crust, Dutch Oven pot pie is made in a Dutch oven. Vegetarian as written but includes easy instructions if you would like to add some chicken. You will love this easy dish.

What is a Dutch oven?

A Dutch oven is a heavy cooking pot with a tight-fitting lid. It is typically made of cast iron, and it is often used for cooking stews, soups, and other slow-cooked dishes. Dutch ovens can be used on the stovetop or in the oven, and their heavy construction helps to distribute heat evenly, making them ideal for cooking dishes that require long, slow cooking times.

The name “Dutch oven” comes from the fact that the pot is believed to have originated in the Netherlands in the 17th century. Dutch ovens were widely used in colonial America, where they were used for cooking over an open fire. Today, Dutch ovens are popular for home cooking, camping, and outdoor cooking, and they come in a variety of sizes and styles to suit different cooking needs. Some Dutch ovens also come with a non-stick coating or enamel coating for easy cleaning and maintenance.

I used this one to create this recipe.

Can you put a Dutch oven in the oven?

Yes, you can put a Dutch oven in the oven. In fact, Dutch ovens are designed to be used both on the stovetop and in the oven, making them a versatile cooking tool.

When using a Dutch oven in the oven, it’s important to make sure that the lid is tight-fitting to prevent steam from escaping and to help distribute heat evenly. This is especially important when cooking dishes that require long, slow cooking times, such as stews or roasts.

The one thing you will need to ensure is that there is no plastic on your Dutch oven as it would melt in the oven. Some Dutch ovens have removable handles, etc, just be sure to check that yours is oven safe before placing it into a heated oven.

Ingredients and Substitutions

  • Butter I used plant based butter, but whatever your favorite is will be just fine
  • Yellow Onion
  • Yukon Gold Potatoes: you could substitute red potatoes if that is your preference
  • Garlic
  • Salt & Pepper
  • Bay Leaf
  • Dried Rosemary, thyme & sage
  • Soy sauce: regular or low-sodium will both work
  • Baby Bella mushrooms: If you cannot find these you can dice a portobello cap or substitute button mushrooms
  • Bag of frozen mixed petite vegetables
  • All purpose flour
  • Milk
  • Vegetable Broth: you could sub chicken broth if you prefer
  • 1-2 premade, refrigerated pie crusts: This will depend on your style preference for the topping. You could easily use a single crust, or do extra cut-outs, etc as I did which may require two crusts.

What if I want to add chicken to the Dutch oven pot pie?

Go for it! Due to the cooking style utilized in this dish, you will need to use pre-cooked chicken that is either diced or shredded. You will simply add it when you are adding the rest of your vegetables.

What to serve with Dutch Oven Pot Pie

  1. Salad: A fresh salad is a great way to balance out the richness of the pot pie. A simple green salad with a vinaigrette dressing is a great option.
  2. Steamed Vegetables: A side of steamed vegetables like broccoli, carrots, or green beans can add some color and nutrition to the meal.
  3. Mashed Potatoes: Creamy mashed potatoes are a classic accompaniment to pot pie and can help soak up the delicious sauce.
  4. Roasted Root Vegetables: Roasted root vegetables like sweet potatoes, parsnips, and carrots are a flavorful and hearty side dish that pairs well with pot pie.
  5. Bread: Freshly baked bread, such as dinner rolls or a crusty baguette, can help to soak up the gravy or sauce from the pot pie.
  6. Dessert: Finish the meal with a sweet treat like apple pie, vanilla ice cream or chocolate cake to balance out the savory flavors of the pot pie.

If you like this Dutch Oven Pot Pie, try these other twists on traditional dishes:

Dutch Oven Pot Pie

One Pot Dutch Oven Pot Pie with Vegetables

Servings 6


  • 3 Tablespoons butter
  • 1 yellow onion finely diced, about 1 cup
  • 1 cup diced yukon gold potato about 1 medium
  • 2 cloves garlic
  • ¾ teaspoon salt
  • 1 bay leaf
  • ¼ teaspoon ground rosemary
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground sage
  • ¼ teaspoon black pepper
  • 1 teaspoon soy sauce
  • 1 pint baby bella mushrooms diced
  • 1, 12 ounce bag frozen mixed vegetables
  • 4 Tablespoons flour
  • ½ cup milk
  • 1 cup vegetable broth
  • 1-2 premade refrigerated pie crusts


  • Preheat the oven to 425.
  • Melt the butter in a Dutch Oven over medium-high heat. Add the onions and potatoes and cook until softened, about 5 minutes.
  • Add the garlic and seasonings and continue to cook until fragrant, about 30 seconds.
  • Add the mushrooms and frozen vegetables and cook until the frozen vegetables are thawed, about 5 minutes.
  • Add the flour and stir through until it mostly disappears.
  • Add the milk and broth and bring the mixture to a simmer. Allow to cook for several minutes until the sauce begins to thicken. Remove from heat and remove the bay leaf. Set aside to cook a bit while you prepare the crust.
  • Using the lid of your Dutch oven, trace out the appropriate size for your topping on your prepared pie crust. You can either use a whole, vented circle or do lattices or other decorations much as you would on a pie.
  • Spray the top lightly with olive oil spray and place the Dutch oven, uncovered, into the oven.
  • Cook for 30 minutes, checking part-way through. If your crust is becoming too brown, cover the top of the pan with foil. If your crust is not browned at the end of the cooking time, turn on the broiler for a few minutes while keeping a close eye on the pot pie so it doesn’t burn.
  • Allow to sit for at least 20 minutes before attempting to slice.

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