chicken pot pie stew recipe

Written BySheba G Updated On
chicken pot pie stew recipe
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The Best chicken pot pie stew recipe

Chicken pot pie stew is a comforting and hearty dish that has been a staple in my family for years. It’s a perfect blend of tender chicken, creamy sauce, and a variety of vegetables, all wrapped up in a flaky crust.

This recipe is inspired by the classic chicken pot pie, but with a twist that makes it more like a stew, making it easier to prepare and enjoy. My kids love it because it’s like a warm hug in a bowl, and it’s a great way to get them to eat their vegetables.

One of the best things about this dish is that it’s incredibly versatile. You can customize it with your favorite vegetables or add more protein if you like.

It’s also a great make-ahead meal, as it reheats beautifully and can be easily frozen for later use. This recipe is not only delicious but also packed with nutrients.

The chicken provides lean protein, while the vegetables add essential vitamins and minerals. The creamy sauce is made with low-fat milk and a bit of flour for thickening, and the crust is made with whole wheat flour for a healthier option.

It’s a well-rounded meal that the whole family can enjoy.

Chicken Pot Pie Stew Recipe

Chicken Pot Pie Stew Recipe

4.7 from 604 votes

A comforting and hearty dish that combines tender chicken, creamy sauce, and a variety of vegetables, all topped with a flaky crust. This recipe is a twist on the classic chicken pot pie, making it more like a stew and easier to prepare.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/2 cup cold water

For the Stew

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
2 medium carrots, sliced
2 stalks celery, sliced
2 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
1 cup chicken broth
1 cup milk
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
2 tbsp all-purpose flour
1 tbsp olive oil
Salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add the cold water, stirring until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate while you prepare the stew.
6In a large skillet, heat the olive oil over medium heat.
7Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
8Remove the chicken from the skillet and set aside.
9In the same skillet, add the diced onion, sliced carrots, and sliced celery.
10Cook until the vegetables are softened, about 5 minutes.
11Add the minced garlic and cook for an additional 1 minute.
12Stir in the frozen peas and corn.
13Sprinkle the flour over the vegetables and stir to coat.
14Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
15Add the dried thyme, rosemary, and basil.
16Season with salt and pepper to taste.
17Return the cooked chicken to the skillet and stir to combine.
18Transfer the stew to a baking dish.
19On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
20Place the dough over the stew, cutting slits to allow steam to escape.
21Bake for 20-25 minutes, or until the crust is golden brown and the stew is bubbly.
22Let it cool for a few minutes before serving.

🔧Equipment

Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. You can also add other vegetables like potatoes or green beans if you like.

Chicken pot pie stew is a comforting and hearty dish that’s perfect for any occasion. It’s a great make-ahead meal for busy weeknights or for feeding a crowd.

It also reheats beautifully, making it an excellent option for leftovers. It’s always a good idea to have this recipe on hand for family gatherings or potlucks.

You can serve it with a side salad or crusty bread for a complete meal. This dish is not only delicious but also packed with nutrients, making it a healthy option for the whole family.

❓ Frequently Asked Questions About Chicken Pot Pie Stew

Can I use pre-made pie crust for this recipe?

Yes, you can use pre-made pie crust to save time. Simply roll it out and place it over the stew as directed. You can also make the dough ahead of time and refrigerate it until ready to use.

Can I freeze chicken pot pie stew?

Yes, this dish freezes well. Allow the stew to cool completely before freezing. You can freeze it in individual portions or as a whole dish. To reheat, thaw in the refrigerator overnight and then bake at 350°F until heated through.

Can I make this recipe without the crust?

Absolutely. If you prefer a lower-carb option or simply want to skip the crust, you can serve the stew without it. It’s just as delicious on its own.

Can I use different vegetables in this stew?

Of course. Feel free to use your favorite vegetables or what you have on hand. Potatoes, green beans, and bell peppers are all great additions. Just adjust the cooking time as needed for the vegetables you choose.

How can I make this recipe healthier?

To make this recipe healthier, you can use whole wheat flour for the crust and low-fat milk for the sauce. You can also reduce the amount of butter or use a lighter oil. Adding more vegetables can also boost the nutritional content of the dish.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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