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.
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.
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.
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.
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!
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)
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.
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.
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.
Dutch Oven Chicken Pot Roast
- 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
- French Fried Onions
- 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.
- 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.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.