35+ Sweet Alison Roman Dutch Oven Recipes You’ll Love

When it comes to cooking in style while keeping things simple, Alison Roman’s recipes have become a go-to for home cooks who crave flavorful, comforting dishes.

Known for her ability to blend bold ingredients with minimal effort, Roman’s recipes are often the perfect choice for creating meals that impress without the need for complex techniques or hard-to-find ingredients.

And what better way to enhance your culinary skills than with a Dutch oven?

This versatile kitchen tool excels at slow-cooking, braising, and baking, making it the perfect companion for some of Alison Roman’s best recipes.

Whether you’re preparing a hearty stew, baking a rustic bread, or creating a cozy dessert, the Dutch oven brings out the best in every dish.

In this article, we’ve rounded up 35+ of Alison Roman’s Dutch oven recipes that promise to elevate your cooking game and bring cozy, delicious meals to your table.

35+ Sweet Alison Roman Dutch Oven Recipes You’ll Love

Alison Roman’s Dutch oven recipes are the epitome of comfort food, offering a mix of bold flavors, minimal effort, and maximum enjoyment.

Whether you’re preparing a savory main dish, a warm side, or a decadent dessert, the Dutch oven ensures even cooking and enhanced flavors.

These 35+ recipes offer something for every occasion—from weeknight dinners to special gatherings—proving that with the right ingredients and a trusty Dutch oven, you can create magic in the kitchen.

So grab your Dutch oven, dive into these recipes, and enjoy the satisfaction of cooking delicious, comforting meals that are sure to please every palate.

Slow-Cooked Garlic Braised Chicken Thighs

This dish celebrates the simplicity and boldness of Alison Roman’s cooking style. Tender chicken thighs are braised in a rich garlic sauce, infused with white wine and fresh herbs, resulting in a meal that’s comforting yet sophisticated. Perfect for entertaining or as a weeknight staple, this recipe showcases how a Dutch oven can elevate humble ingredients into something extraordinary.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 head of garlic, halved horizontally
• 1 cup dry white wine
• 1 cup chicken stock
• 3 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf
• Juice of half a lemon

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Pat the chicken thighs dry and season generously with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden and crispy, about 5 minutes. Flip and sear for another 3 minutes. Remove and set aside.
4. Add the halved garlic, cut side down, to the Dutch oven. Cook until caramelized, about 2 minutes.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 3 minutes.
6. Add the chicken stock, thyme, rosemary, and bay leaf. Return the chicken thighs to the pot, skin-side up.
7. Cover and transfer to the oven. Braise for 40-45 minutes or until chicken is tender and fully cooked.
8. Remove from the oven and squeeze lemon juice over the top before serving.

This garlic-braised chicken pairs beautifully with crusty bread or creamy mashed potatoes, allowing you to savor every last drop of the fragrant sauce. Its versatility and crowd-pleasing flavors make it a recipe you’ll return to again and again.

Crispy Dutch Oven Focaccia

Homemade focaccia is a show-stopping yet surprisingly simple bread that embodies Alison Roman’s love for rustic, no-fuss cooking. This version yields a golden crust, airy interior, and customizable toppings that make it perfect for any occasion. Whether you’re a beginner baker or a seasoned pro, this Dutch oven technique guarantees bakery-quality results.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1 1/2 cups warm water
• 1/4 cup olive oil, plus more for drizzling
• Flaky sea salt
• Optional toppings: rosemary, cherry tomatoes, olives, caramelized onions

Instructions:

1. In a large bowl, combine flour, salt, sugar, and yeast. Stir in warm water and olive oil until a shaggy dough forms.
2. Knead the dough on a floured surface for 5-7 minutes or until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and let rise for 1-2 hours or until doubled in size.
4. Preheat your oven to 450°F (230°C). Place the Dutch oven (with the lid) inside to heat up for 30 minutes.
5. Punch down the dough and shape it into a round that fits the size of your Dutch oven.
6. Remove the hot Dutch oven, line it with parchment paper, and place the dough inside. Drizzle olive oil over the top and sprinkle with flaky sea salt and desired toppings.
7. Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 15-20 minutes until golden brown.
8. Cool on a wire rack before slicing.

This Dutch oven focaccia is the ultimate side dish, sandwich bread, or snack. Its crispy exterior and pillowy interior make it irresistible, and the toppings allow endless customization to suit your taste.

Hearty Tomato-Braised Short Ribs

Alison Roman’s comforting and decadent take on short ribs transforms a classic into something special. Braised in a rich tomato and red wine sauce with aromatic vegetables, these short ribs are fall-off-the-bone tender and bursting with flavor. Perfect for a cold evening or a dinner party, this recipe highlights how a Dutch oven excels at slow cooking.

Ingredients:

• 4 bone-in beef short ribs (about 2 pounds)
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 2 cups beef stock
• 2 sprigs thyme
• 1 sprig rosemary

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 10 minutes. Remove and set aside.
3. Lower the heat to medium and sauté the onion, carrot, and celery until softened, about 5 minutes. Add garlic and cook for another minute.
4. Stir in tomato paste and cook until darkened, about 2 minutes.
5. Pour in red wine, scraping up browned bits from the bottom of the pot. Simmer for 5 minutes.
6. Add crushed tomatoes, beef stock, thyme, and rosemary. Return the short ribs to the pot, submerging them in the sauce.
7. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, or until the ribs are tender and falling off the bone.
8. Skim excess fat from the sauce and serve hot.

These tomato-braised short ribs are a luxurious yet approachable meal, perfect with creamy polenta or buttery mashed potatoes. The Dutch oven ensures deep, complex flavors and tenderness, making it a standout recipe for any occasion.

Spiced Lentil Stew with Coconut and Tomatoes

This spiced lentil stew is a Dutch oven masterpiece, highlighting Alison Roman’s knack for bold, vibrant flavors. With a base of hearty lentils, creamy coconut milk, and fragrant spices, this dish is as comforting as it is nutritious. It’s perfect for a cozy night in or a meal prep favorite that tastes even better the next day.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon red chili flakes (optional)
• 1 cup dried green or brown lentils
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable stock
• 1 bunch kale or spinach, chopped
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Sauté the onion until translucent, about 5 minutes.
2. Add garlic, ginger, turmeric, cumin, smoked paprika, and red chili flakes. Cook for 1-2 minutes, until fragrant.
3. Stir in the lentils, crushed tomatoes, coconut milk, and vegetable stock. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally.
5. Add the chopped greens and simmer for an additional 5 minutes.
6. Squeeze in lime juice and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro, and pair with crusty bread or rice.

This stew is the epitome of one-pot comfort food. The warm spices and creamy coconut milk create a deeply satisfying dish, while the kale adds a pop of freshness. A must-try for fans of nourishing, flavorful meals.

Dutch Oven Caramelized Onion and Olive Tart

A rustic tart that feels both indulgent and effortless, this caramelized onion and olive tart is an Alison Roman-inspired treat. The Dutch oven ensures a beautifully golden crust and evenly cooked filling. It’s perfect for brunch, a light dinner, or as a crowd-pleasing appetizer.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 large onions, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon sugar
• Salt and freshly ground pepper
• 1/2 cup pitted black or green olives, halved
• 1 teaspoon fresh thyme leaves
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply caramelized, about 20-25 minutes.
3. Roll out the puff pastry and fit it into the Dutch oven. Trim any excess edges.
4. Spread the caramelized onions evenly over the pastry. Top with olives, thyme, and Parmesan.
5. Bake uncovered for 25-30 minutes, or until the crust is golden and puffed.
6. Cool slightly before slicing and serving.

This tart is a delicious blend of sweet, savory, and salty flavors. The Dutch oven creates a crisp crust and ensures even baking, making it a show-stopping dish with minimal effort.

Rustic Beef and Barley Soup

This hearty beef and barley soup is the ultimate Dutch oven comfort food, inspired by Alison Roman’s approach to rustic, satisfying meals. The tender chunks of beef, nutty barley, and rich broth make it a perfect winter warmer that’s just as delightful the next day.

Ingredients:

• 1 pound beef chuck, cut into 1-inch cubes
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 6 cups beef stock
• 1 cup pearl barley
• 1 bay leaf
• Fresh parsley, for garnish

Instructions:

1. Season beef with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear beef until browned on all sides, then set aside.
2. Add onion, carrot, and celery to the pot. Sauté until softened, about 5 minutes.
3. Stir in garlic, tomato paste, thyme, and smoked paprika. Cook for 2 minutes.
4. Return the beef to the pot, then add beef stock, barley, and the bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 1/2 hours, or until the beef is tender and the barley is cooked. Stir occasionally.
6. Adjust seasoning and serve hot, garnished with fresh parsley.

This beef and barley soup is a soul-warming classic that’s elevated with a Dutch oven’s magic touch. Its deep flavors and hearty ingredients make it a meal in itself, perfect for cozy evenings or make-ahead lunches.

Lemon-Herb Dutch Oven Roasted Chicken

This Dutch oven roasted chicken takes a simple yet sophisticated approach to a classic dish. With crispy golden skin and tender, juicy meat, this recipe uses lemon, garlic, and fresh herbs to infuse bold, zesty flavors into every bite. Perfect for a Sunday dinner or meal prep, it’s an Alison Roman-inspired dish that’s both effortless and impressive.

Ingredients:

• 1 whole chicken (about 4 lbs)
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 lemon, halved
• 1 head of garlic, halved crosswise
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 cups chicken stock

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and season the cavity and exterior generously with salt and pepper.
3. Heat olive oil in a Dutch oven over medium heat. Brown the chicken breast-side down for 3-4 minutes, then flip and sear the other side. Remove the chicken and set aside.
4. Place the lemon halves, garlic, rosemary, and thyme inside the cavity of the chicken.
5. Return the chicken to the Dutch oven, breast-side up, and pour the chicken stock around it.
6. Cover with the lid and roast in the oven for 45 minutes. Remove the lid and roast for another 15-20 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving.

This lemon-herb roasted chicken is a timeless dish that never fails to impress. The Dutch oven locks in moisture and flavor, creating a beautifully tender chicken that pairs perfectly with roasted vegetables or buttery mashed potatoes.

Dutch Oven Ratatouille

This rustic ratatouille is a celebration of fresh vegetables, simple techniques, and bold flavors. Using a Dutch oven ensures the perfect balance of caramelization and tenderness, while layers of zucchini, eggplant, bell peppers, and tomatoes create a visually stunning and mouthwatering dish. It’s perfect as a main course or a side.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 medium eggplant, sliced into rounds
• 1 medium zucchini, sliced into rounds
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 4 medium tomatoes, sliced into rounds
• 1/2 cup crushed tomatoes
• 1 teaspoon dried thyme
• Salt and freshly ground pepper
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium heat. Sauté the onion and garlic until softened and fragrant, about 5 minutes. Spread the crushed tomatoes evenly over the bottom of the pot.
3. Arrange the eggplant, zucchini, bell peppers, and tomato slices in alternating layers over the crushed tomatoes, slightly overlapping each slice.
4. Sprinkle with thyme, salt, and pepper, and drizzle with olive oil.
5. Cover the Dutch oven and bake for 30 minutes. Remove the lid and bake for another 15 minutes, or until the vegetables are tender and lightly caramelized.
6. Garnish with fresh basil before serving.

This Dutch oven ratatouille is both healthy and hearty, making it a versatile addition to your table. Serve it with crusty bread or as a side to roasted meats, and enjoy the vibrant flavors of this classic Provençal dish.

Braised Lamb Shanks with Red Wine and Rosemary

Few dishes are as comforting and luxurious as braised lamb shanks. This Alison Roman-inspired recipe features tender lamb cooked slowly in a rich red wine and rosemary-infused sauce. The Dutch oven creates the perfect environment for melding deep flavors, making this dish ideal for special occasions or an indulgent weekend dinner.

Ingredients:

• 4 lamb shanks
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 1/2 cups red wine
• 2 cups beef or chicken stock
• 3 sprigs rosemary
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the lamb shanks generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the lamb shanks on all sides until browned. Remove and set aside.
3. Add onion, carrots, and garlic to the pot. Sauté until softened, about 5 minutes. Stir in tomato paste and cook for 2 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes.
5. Add the stock, rosemary, and bay leaves. Return the lamb shanks to the pot, submerging them in the liquid.
6. Cover the Dutch oven and braise in the oven for 2 1/2 to 3 hours, or until the lamb is tender and falling off the bone.
7. Serve hot, with the sauce spooned over the lamb shanks.

Braised lamb shanks are a show-stopping dish that is surprisingly easy to prepare. The Dutch oven does all the hard work, creating melt-in-your-mouth meat and a sauce bursting with flavor. Pair with creamy polenta or mashed potatoes for the ultimate comfort meal.

Dutch Oven Honey-Glazed Carrots with Spices

A simple yet stunning side dish, these honey-glazed carrots are slow-cooked in a Dutch oven to bring out their natural sweetness while infusing them with warm spices. Inspired by Alison Roman’s minimalistic yet flavor-forward style, this recipe is perfect for holiday feasts or weekday dinners.

Ingredients:

• 2 lbs carrots, peeled and cut into large chunks
• 2 tablespoons butter
• 2 tablespoons honey
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground pepper
• 1/4 cup vegetable stock or water
• Fresh parsley, for garnish

Instructions:

1. Preheat your Dutch oven over medium heat and melt the butter.
2. Add the carrots and sauté for 5 minutes, until they begin to caramelize.
3. Stir in honey, cumin, smoked paprika, cinnamon, salt, and pepper, ensuring the carrots are evenly coated.
4. Pour in the vegetable stock, cover, and reduce heat to low. Cook for 20-25 minutes, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze.
5. Garnish with fresh parsley and serve warm.

These honey-glazed carrots are a delightful addition to any meal, combining sweetness, warmth, and a touch of spice. Their vibrant flavor and beautiful presentation make them a guaranteed crowd-pleaser.

Savory Dutch Oven Mushroom and Barley Risotto

This Dutch oven mushroom and barley risotto is a hearty, one-pot wonder that’s perfect for chilly evenings. Borrowing from Alison Roman’s love for earthy, comforting flavors, this dish uses barley for a nutty twist on traditional risotto, creating a satisfying and wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 lb mushrooms (such as cremini or shiitake), sliced
• 1 teaspoon dried thyme
• 1 cup pearl barley
• 1/2 cup dry white wine
• 4 cups vegetable or chicken stock, warmed
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground pepper
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the mushrooms and thyme, cooking until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
3. Add the barley and toast for 2 minutes. Pour in the white wine, stirring until mostly absorbed.
4. Gradually add the warm stock, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
5. Continue this process for about 35-40 minutes, or until the barley is tender but slightly chewy. Stir in Parmesan cheese and season with salt and pepper.
6. Garnish with fresh parsley and serve warm.

This mushroom and barley risotto is the perfect dish for fans of hearty, earthy flavors. The Dutch oven simplifies the process while ensuring a creamy, delicious result that feels both indulgent and nourishing.

Dutch Oven Braised Pork Shoulder with Apples and Cider

This braised pork shoulder combines tender, melt-in-your-mouth meat with the sweet and tangy flavors of apples and cider. Inspired by Alison Roman’s mastery of rustic elegance, this recipe is a celebration of fall flavors and slow-cooking magic.

Ingredients:

• 3 lbs pork shoulder, trimmed of excess fat
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 apples, cored and sliced
• 2 cloves garlic, minced
• 1 cup apple cider
• 1 cup chicken stock
• 1 teaspoon dried sage
• 1/2 teaspoon ground nutmeg
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the pork shoulder generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the pork on all sides until browned. Remove and set aside.
3. In the same pot, sauté the onion and apples until softened, about 5 minutes. Add the garlic and cook for 1 minute.
4. Stir in the apple cider, chicken stock, sage, nutmeg, and bay leaves. Return the pork shoulder to the pot.
5. Cover and braise in the oven for 2 1/2 to 3 hours, or until the pork is tender and easily pulls apart. Baste the pork with the cooking liquid occasionally.
6. Serve the pork with the apples and sauce spooned over, paired with mashed potatoes or crusty bread.

This braised pork shoulder is a true comfort dish, blending savory and sweet flavors in a way that feels both sophisticated and satisfying. The Dutch oven ensures perfectly tender meat, making it a centerpiece-worthy recipe for any dinner table.

Dutch Oven Braised Short Ribs with Red Wine and Shallots

This braised short ribs recipe combines tender, melt-off-the-bone beef with the deep, rich flavors of red wine, shallots, and aromatic herbs. Using a Dutch oven allows for even cooking and a beautifully thick sauce that perfectly complements the ribs. This hearty dish is ideal for a special occasion or when you want to impress guests with minimal effort.

Ingredients:

• 4 bone-in beef short ribs
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 4 shallots, halved
• 4 cloves garlic, smashed
• 2 cups red wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the ribs on all sides until browned, about 10 minutes. Remove the ribs and set aside.
3. In the same pot, add the shallots and garlic, cooking until softened, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes.
4. Add the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Stir in the beef stock, rosemary, thyme, and bay leaves.
5. Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and braise in the oven for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
6. Remove the ribs from the pot and skim off any excess fat from the sauce. Season the sauce with salt and pepper to taste.
7. Serve the short ribs with the sauce poured over, accompanied by mashed potatoes or buttered noodles.

This braised short ribs recipe is the epitome of comfort food, with its tender meat and rich, flavorful sauce. The Dutch oven ensures a beautifully even cook, making it the perfect choice for a cozy, indulgent meal.

Dutch Oven Lemon and Olive Oil Cake

This lemon and olive oil cake is a light, moist, and fragrant dessert that balances the freshness of lemon with the richness of olive oil. Perfect for a spring or summer gathering, it’s an effortless yet elegant cake that bakes beautifully in a Dutch oven, offering a twist on traditional cakes while keeping things simple and delicious.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil
• 1 cup sugar
• 3 large eggs
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 5-6 quart Dutch oven or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, whisk together the olive oil and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared Dutch oven and spread it evenly.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool slightly in the Dutch oven before removing it. Dust with powdered sugar before serving.

This lemon and olive oil cake is a beautiful, simple dessert that’s perfect for any occasion. The olive oil lends a subtle richness, while the lemon provides a fresh zing, making this cake a delicious treat that’s as easy to make as it is to enjoy.

Dutch Oven Chicken Pot Pie with Herbed Biscuit Topping

This chicken pot pie recipe is the ultimate comfort food, packed with tender chicken, vegetables, and a creamy sauce, all topped with a buttery, herbed biscuit crust. Made in a Dutch oven, this one-pot dish is perfect for a cozy family dinner, providing the warmth and heartiness that everyone craves.

Ingredients:
For the filling:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 2 tablespoons butter
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 1/2 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and freshly ground pepper

For the biscuit topping:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed
• 1/2 cup whole milk
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a Dutch oven, melt butter over medium heat. Add the onion, carrots, celery, and garlic, sautéing until softened, about 8 minutes.
3. Stir in the chicken stock, heavy cream, thyme, salt, and pepper, bringing the mixture to a simmer. Cook for 5 minutes until slightly thickened.
4. Add the shredded chicken and stir to combine. Remove from heat and set aside.
5. For the biscuit topping, whisk together the flour, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Stir in the milk and herbs, mixing until just combined.
6. Spoon the biscuit dough over the chicken filling, spreading it into an even layer.
7. Transfer the Dutch oven to the oven and bake for 20-25 minutes, or until the biscuits are golden and the filling is bubbling.
8. Serve hot, garnished with fresh parsley if desired.

This Dutch oven chicken pot pie with herbed biscuit topping is a comforting, filling meal that’s perfect for family dinners. The creamy filling and flaky biscuit crust are a match made in heaven, and the Dutch oven ensures everything cooks evenly and beautifully.

Note: More recipes are coming soon!