Chicken Pot Roast?! What!? Yes! You are going to love it. This is a savory dish, just like Beef Pot Roast, but here you are using chicken thighs and slow braising them in a pot with carrots, potatoes, mushrooms and turnips, all in a savory creamy gravy that is seasoned perfectly with garlic, rosemary, and bay leaves. Then it is served in bowls topped with crispy French fried onions!
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.
If you love a chicken dinner, definitely check out all the chicken recipes on Mom’s Dinner, there are over 50 amazing recipes.
What is Pot Roast?
The term “pot roast” actually means a piece of meat that is cooked slowly in a covered pot. So, yep, Chicken Pot Roast is a thing and it is delicious.
I have seen some recipes online that consider Roasted Whole Chicken the same thing as Chicken Pot Roast. Here at Mom’s Dinner these are two totally different things! See below:
Even though the ingredient list is a little long for this Chicken Pot Roast recipe, it is full of simple ingredients that are easy to find. You may even have quite a few of them in your kitchen already:
- Fresh Vegetables: onion, garlic, carrot, celery, turnip, red potatoes, cremini mushrooms.
- Pantry: canola or olive oil, flour, chicken stock or broth, boneless skinless chicken thighs
- Spice Cabinet: kosher salt, black pepper, dried basil, bay leaves
- Fridge: butter, chicken base, fresh rosemary, chicken thighs, heavy cream
When you cut and process all your veggies, try to cut them all about the same size, around 1 ½ inches thick.
How to Make Chicken Pot Roast
Start by preheating the oven to 300 degrees.
Pro Tip: you are processing a lot of veggies in this recipe, you can save scraps, peelings and stems in the freezer and use them for this Instant Pot Chicken Stock!
In a large Dutch Oven slightly brown the chicken thigh pieces in oil over medium heat, about 3-4 minutes. They do not need to be cooked thru just browned on the outside.
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.
Roux (pronounced Roo): a mixture of fat, especially butter, and flour used in making thick sauces an thickening liquids.
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.
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.
It will thicken as it cooks and the chicken and veggies become perfectly tender.
French Fried Onions for Serving
While the Chicken Pot Roast cools you can crisp up some French fried onions for garnish. You can find them in the grocery store, usually in the soup aisle. They are commonly used to top green beans casserole.
On a sheet pan scatter the store bought 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.
If you are serving this on a weeknight I would honestly consider this a one pot meal and 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 Garlic Green Beans
- Garlic Butter Smashed Sweet Potatoes
- Dinner Rolls & Butter
- (if you are serving a big feast this Raspberry Jello Fluff would be great too)
More Roast Recipes
If you love a classic roast dinner you are in the right place! You will love any of these recipes:
Dutch Oven Chicken Pot Roast Recipe
- 1.5 lbs. boneless skinless chicken thighs cut into 1 inch chunks
- 1 tablespoon oil canola or olive oil
- 4 tablespoon butter
- ¼ cup flour
- 1 ½ teaspoon chicken base
- 3 cups chicken stock or broth
- ½ cup heavy whipping cream
- 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
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 2 sprigs fresh rosemary leaves removed and chopped
- 2 bay leaves
- 6 oz French Fried Onions
- Preheat the oven to 300 degrees.
- In a large Dutch oven over medium heat sauté the chicken thigh pieces in the oil until they are just browned on the outside (they do not need to be cooked thru). Remove them from the pot and set aside.1.5 lbs. boneless skinless chicken thighs, 1 tablespoon oil
- In the now empty Dutch oven, over medium-low heat, melt the butter. Add the chicken base and stir into the butter. Then add the flour and stir or whisk until it is combined, about 1 minute.4 tablespoon butter, ¼ cup flour, 1 ½ teaspoon chicken base
- Pour the chicken broth into the pot and scrape up any brown bits on the bottom of the pot. Whisk the liquid to ensure it is smooth.Simmer the broth over medium-high heat until it begins to thicken, about 3 minutes.3 cups chicken stock or broth
- Turn the heat off and stir in the heavy whipping cream.½ cup heavy whipping cream
- Next add all the veggies and browned chicken pieces to the pot. Finally stir in the kosher salt, pepper, dried basil, rosemary sprigs, and bay leaves.1 cup yellow onion, 4 garlic cloves, 3 large carrots, 2 celery ribs, 4 red potatoes, 1 turnip, 4-5 cremini mushrooms, ½ teaspoon kosher salt, ½ teaspoon dried basil, ¼ teaspoon black pepper, 2 sprigs fresh rosemary, 2 bay leaves
- Place the lid on the Dutch oven and place in the preheated oven for 90 minutes.
- Let the pot sit for 10 minutes to cool. Then remove the bay leaves before serving.(while it cools jump down and make the French Fried Onions!)
- Serve in bowls garnished with Crispy French Fried Onions.
French Fried Onion Garnish
- Make the garnish while the Chicken Pot Roast cools.
- Spread the French fried onions on a rimmed baking sheet and bake in the 300° oven for 4-5 minutes, until they are golden and crispy.6 oz French Fried Onions
- Serve them in a bowl on the table so everyone can garnish their own Chicken Pot Roast.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.