Recipe For Chicken Pot Pie In A Dutch Oven. Stir vegetables chicken soup mushroom soup and chicken cubes together in a dutch oven with a flat lid. Add the onion and sauté until tender and lightly browned 3 to 4 minutes.
Stir in the chicken broth and milk. Add water to cover by 1 inch. Heat olive oil in a 3 quart or large dutch oven or ovenproof pot over medium high heat until shimmering.
Bring to a simmer over medium high heat.
Unfold puff pastry and using the dutch oven lid as a guide trim the corners of the rectangular dough to fit the inside of the dutch oven. Unroll crescent rolls and create a dough layer on top of the chicken mix. Add the salt and pepper to taste. Pot pie is done when rolls are golden brown and flake.