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Dutch Oven Pot Pie

Prep Time:20 mins
Cook Time:40 mins
  • 310 Calories
  • 11g Protein
  • 14g Total Fat
  • 38g Carbs

Some of the best foods are worth the wait, and this Dutch Oven Chicken Pot Pie is worth every minute. Instead of using low-quality, bland biscuits, create your own with Kodiak® Buttermilk Power Cakes® Flapjack and Waffle Mix for a hearty, whole grain base. Then add the other classic staple foods found in Chicken Pot Pie and devour a dinner that tastes like your momma made it.


For the Biscuits: 

  • 1 1/2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix 
  • 1 teaspoon baking powder 
  • 6 tablespoons unsalted butter, cold 
  • 1/2 cup milk 


For the Pot Pie: 

  • 1 tablespoon olive oil 
  • 1/2 cup onion, chopped 
  • 2 cloves garlic, minced 
  • 2 cups (about 1 russet potato), chopped
  • 1 cup carrots, chopped 
  • 1/3 cup flour  
  • 2 cups cup milk
  • 1 1/2 cups chicken broth 
  • 3 cups shredded chicken 
  • 1 cup frozen peas
  • 1 cup frozen corn 
  • 1 tablespoon fresh thyme  
  • 1 teaspoon salt 
  • 1 teaspoon pepper 


  1. Preheat oven to 425°F.
  2. Whisk the Kodiak mix and baking powder together in a medium bowl.
  3. Cut the cold butter into cubes and rub it into the dry mixture using your hands or a pastry cutter, until crumbly. 
  4. Stir in the milk until a dough is formed. 
  5. Roll the biscuit dough out onto a floured surface until 1/2-inch thick. Fold the dough over itself, turn 90°. Repeat the rolling and folding process 3 times. 
  6. Roll the dough once more and cut into medium circles using a round cutter or a drinking glass. 
  7. Place the cut biscuits on a pan or plate in the fridge. 
  8. Meanwhile, heat the olive oil in the Dutch oven over a gas burning stove set to medium heat. *See note below 
  9. Add the onion, garlic, carrots, and potato, and sauté for 3-5 minutes or until the onions are translucent. 
  10. Add the flour and stir in for 1 minute. 
  11. Gradually add the milk and chicken broth, stirring in 1/2 cup at a time and bringing to a simmer after each addition. Stir constantly until thickened. 
  12. Add the shredded chicken, frozen peas, frozen corn, fresh thyme, salt, and pepper. 
  13. Arrange biscuits on top of the filling and brush with melted butter or milk.
  14. Place the Dutch oven on a sheet pan and into the oven to bake without the lid for 15-20 minutes or until biscuits are cooked through. Serve immediately. 

*If you do not have a gas stove, use a separate large pot over the stove. Then, transfer to the Dutch Oven when it is time to bake the Pot Pie. 

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