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    You are here: Home / Recipes / Dinner

    Dutch Oven Chicken Pot Roast

    Published: Oct 23, 2018 · Modified: Apr 29, 2020 by Susie Weinrich · This post may contain affiliate links.

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    chicken pot roast topped with french fried onions, pinterest image

    Chicken Pot Roast?! What!?

    I know we all think of “pot roast” as a beef dish. Actually Beef Pot Roast is one of my favorites. But, the term “pot roast” means a piece of meat that is cooked slowly in a covered pot.

    Chicken Pot Roast in a red Le Creuset Dutch Oven

    So, yes, Chicken Pot Roast.

    This is a dish you do not want to miss. It is tender and moist chicken thighs braised slowly with carrots, celery, onions, turnips, red potatoes, and cremini mushrooms in a savory creamy gravy that is seasoned perfectly with garlic, rosemary, and bay leaves. Simple & delicious.

    two bowls of chicken pot roast garnished with french fried onions and two spoons to the side

    Chicken Pot Roast is the comfort food you want on a cold fall or winter night, at a Sunday family dinner, or when you are entertaining family and friends.

    Table of Contents hide
    1 Chicken Pot Roast
    2 How to Make Chicken Pot Roast
    3 What to Serve with Chicken Pot Roast
    4 Related Recipes
    5 Dutch Oven Chicken Pot Roast

    Chicken Pot Roast

    This recipe is actually inspired by a dish I had at a restaurant in Kansas City, Urban Table. I was so intrigued by Chicken Pot Roast on the menu that I had to order it! It was so good, I knew that I had to recreate it at home.

    two white bowls of chicken pot roast garnished with french fried onions, sitting on a grey towel with two spoons

    The dish that I had at Urban Table was very similar to this recipe. However, in their dish the pot roast was served over mashed potatoes and there were no potatoes IN the pot roast.

    For ease , because you know I like to keep things easy, I put the potatoes IN the Chicken Pot Roast and serve it with other side dishes, sometimes (see Chicken Pot Roast for Dinner for ideas). And sometimes it is a one pot meal!

    If you love cooking in your Dutch Oven definitely check out my One Pot Lasagna and my Dutch Oven Spinach Artichoke Lasagna

    How to Make Chicken Pot Roast

    Start by preheating the oven to 300 and processing all the veggies. You want all the veggies to be around the same size, about 1-1 ½ inches. (pssst… don’t forget to save those veggies scraps in the freezer so you can make my Instant Pot Chicken Stock)

    A mason jar full of Instant Pot Chicken Broth with an Instant Pot in the background

    Cut the chicken thighs into large chunks, 1 ½-2 inches. Then, in a large Dutch Oven slightly brown the chicken thighs in oil over medium heat, about 3-4 minutes. They do not need to be cooked thru.

    Remove the chicken from the pot and set aside.

    Melt the butter in the pot and then sprinkle the flour into the butter, whisk or stir them together, creating a roux.

    Pour the chicken stock into the roux and whisk it together, making sure it is smooth. Let the broth simmer for about 5-10 minutes, until it starts to thicken a little. Turn the heat off and stir in the salt, pepper, dried basil, heavy cream, rosemary sprigs, and bay leaves.

    Chicken Pot Roast in a red Dutch Oven before all the veggies are cooked.

    Add all the cut veggies and the chicken back to the pot. Give it a good stir, pop the lid on, and put it in the oven for 90 minutes.

    After the 90 minutes take the lid off the dutch oven, give the Chicken Pot Roast a stir and put it back in the oven, uncovered, for 30 minutes.

    Let the Chicken Pot Roast cool for 10 minutes before serving.

    While the dish cools make the french fried onion garnish. On a sheet pan scatter the french fried onions and pop them in the 300 degree oven for 4-5 minutes until they are golden and crisp. Serve these in a bowl on the table so everyone can garnish their own Chicken Pot Roast.

    A white bowl of chicken pot roast garnished with french fried onions sitting on a grey towel

    What to Serve with Chicken Pot Roast

    If you are serving this on a weeknight I would honestly just serve it with warm bread or rolls, no side dishes. It has your protein, vegetable, and starch, and it is super filling!

    If you are entertaining or having Chicken Pot Roast for Sunday dinner then this would be a great menu:

    • Oven Roasted Broccoli or Green Beans
    • Garlic Butter Smashed Sweet Potatoes
    • Dinner Rolls & Butter
    • (if you are serving a big feast my Raspberry Jello Fluff would be great with this)

    PS. this also makes amazing leftovers!

    I hope you give this recipe for Chicken Pot Roast a try in your kitchen.

    Related Recipes

    • Beef Pot Roast with Gravy
    • Instant Pot Pork Roast with Vegetables & Gravy
    • Easy Chicken and Biscuits
    A bowl of chicken pot roast topped with crispy french onions

    Dutch Oven Chicken Pot Roast

    Tender chicken thighs are slow braised with vegetables in a savory and creamy gravy flavored with garlic, rosemary, and bay leaves. The final dish is garnished with crispy french fried onions. 
    5 from 7 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 6 people
    Calories: 407kcal
    Author: Susie Weinrich

    Ingredients

    • 1 lb boneless skinless chicken thighs, cut into 1 inch chunks
    • 1 tablespoon oil
    • 1 cup yellow onion, cubed
    • 4 garlic cloves, chopped into large rough pieces
    • 3 large carrots, peeled, cut into large coins
    • 2 celery ribs, chopped into 1 inch chunks
    • 4 red potatoes, cut into 1 inch cubes
    • 1 turnip, peeled, cut into 1 inch cubes
    • 4-5 cremini mushrooms, quartered
    • 4 tablespoon butter
    • ¼ cup flour
    • 3 cups chicken broth
    • 1 teaspoon chicken base (optional) could use 1 chicken bouillon cube instead
    • ½ cup heavy whipping cream
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon dried basil
    • 2 sprigs fresh rosemary
    • 2 bay leaves

    Garnish

    • French Fried Onions
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Preheat the oven to 300 degrees.
      In a large dutch oven over medium heat saute the chicken pieces in the oil until they are just cooked on the outside (they do not need to be cooked thru. 
      Remove them from the pot and set aside.
    • In the dutch oven, over medium low heat, melt the butter. Add the flour and stir or whisk until it is combined, about 1 minute. 
      Pour the chicken broth into the pot and scrape up any brown bits on the bottom of the pot. Simmer the broth over medium high heat until it begins to thicken, about 3 minutes. 
      Turn the heat off and stir in the heavy whipping cream. 
      Next add the salt, pepper, rosemary sprigs, bay leaves, vegetables and chicken. 
    • Place the lid on the dutch oven and place in the preheated oven for 90 minutes. 
    • Let the pot sit for 10 minutes, then remove the bay leaves and rosemary sprigs before serving. Serve with french fried onion garnish.

    Garnish

    • Make the garnish while the Chicken Pot Roast cools.
      Spread the french fried onions on a cookie sheet and bake in the 300 degree oven for 4-5 minutes, until they are golden and crispy.
      Serve them in a bowl on the table so everyone can garnish their own.

    Notes:

    If you are looking for a Beef Pot Roast then pop over to this recipe for Beef Pot Roast with Gravy.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 407kcal | Carbohydrates: 36g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 909mg | Potassium: 1199mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5661IU | Vitamin C: 29mg | Calcium: 77mg | Iron: 3mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

    1. Holly

      May 25, 2021 at 1:34 pm

      Can I use a whole chicken cut up?

      Reply
      • Susie Weinrich

        May 25, 2021 at 3:55 pm

        I think that would be AMAZING!!! Just make sure the internal temp of the larger pieces is 165 degrees before eating.

        Reply
    2. Susan

      May 06, 2021 at 7:22 pm

      5 stars
      Absolutely wonderful. It was great to be able to prep it all and scoot it in the oven…. clean the kitchen up and then simply pull it out to serve. I served it with bread and it was a complete meal. Great recipe!

      Reply
    3. Kathy

      November 03, 2020 at 12:42 am

      5 stars
      My husband and I loved this recipe!

      Reply
    4. April Lee

      May 04, 2020 at 1:49 pm

      5 stars
      Absolutely Delicious! I keep make it every other week. My husband can’t seem to get enough of it.

      Reply
      • Susie

        May 04, 2020 at 2:27 pm

        April, I love that!!! Thank you so much for taking the time to comment and rate the recipe, it means a lot!

        Reply
    5. Tawnie

      October 27, 2018 at 1:17 pm

      5 stars
      Perfect for Fall! Loved this recipe!

      Reply
      • Susie

        October 28, 2018 at 11:44 pm

        Thank you! It is definitely a great fall and winter recipe

        Reply
    6. Emily Bruno

      October 26, 2018 at 9:53 am

      5 stars
      You’re right- I hear pot roast and immediately think beef! This looks sooo good. (Loving all these uses for French fried onions, too!)

      Reply
      • Susie

        October 28, 2018 at 11:43 pm

        French Fried onions make everything better!!

        Reply
    7. Donna Johnson

      October 26, 2018 at 8:55 am

      5 stars
      Hi, Susie! Your chicken pot roast looks so good. I can’t wait to try it! It looks like a perfect meal to serve our card club!

      Reply
      • Susie

        October 26, 2018 at 9:44 am

        HI, Donna!!!!! Thank you for visiting my web site! I hope you give it a try, it is SO good.

        Reply
    8. John

      October 23, 2018 at 9:13 am

      5 stars
      This is great comfort food for anytime of the year. Sooooooo good!!

      Reply

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