chicken pot pie stew
There are certain smells that just instantly transport you back to childhood, aren’t there? For me, it’s the rich, savory aroma of a bubbling pot of chicken pot pie. But let’s be honest, sometimes the thought of making a full pie crust can feel like a marathon when you just want comfort food *now*. That’s where this incredible chicken pot pie stew comes in. It’s like a warm hug in a bowl, packed with all the flavors you adore from traditional pot pie, but with zero fuss. Seriously, this chicken pot pie stew is a game-changer on busy weeknights, and I can guarantee it’ll become a staple in your home too. It’s the kind of meal that makes everyone gather around the table, a little bit happier.
What is chicken pot pie stew?
So, what exactly is this magical dish? Think of it as all the delicious fillings of a classic Chicken Pot Pie – tender chicken, sweet peas, carrots, and a creamy, savory sauce – but without the top crust. Instead, we’re serving it as a hearty, comforting stew. It’s essentially a deconstructed pot pie, if you will, that’s much quicker and easier to whip up. The “stew” part means it’s wonderfully saucy and packed with goodness, making it perfect for ladling over biscuits, rice, or just enjoying on its own. It’s the ultimate comfort food without the commitment of pastry work. It captures the soul of chicken pot pie, but with a more relaxed, approachable vibe.
Why you’ll love this recipe?
Oh, where do I even begin with why this Chicken Pot Pie stew is a winner? Firstly, the flavor is just out of this world. It’s deeply savory, with that unmistakable chicken and vegetable combination, all enveloped in a rich, velvety sauce. It’s the kind of flavor that just makes you close your eyes and savor every bite. Then there’s the sheer simplicity of it all. We’re talking about a dish that’s incredibly forgiving and doesn’t require a pastry degree. You can have this on the table in under an hour, which, as any busy parent or busy bee knows, is practically a miracle.
And let’s talk budget-friendliness! The ingredients are humble, everyday items you probably already have in your pantry or fridge. It’s a fantastic way to use up leftover chicken or rotisserie chicken, making it super cost-effective. Plus, it’s so versatile. I’ve made it with all sorts of veggies depending on what’s in season or what I have on hand – sometimes I add mushrooms, other times a bit of corn. It’s also a fantastic base for other things; serving it over fluffy mashed potatoes or flaky biscuits is a dream. What I love most about this Chicken Pot Pie stew, though, is the pure comfort it brings. It’s like sunshine on a cloudy day, or a warm blanket when you’re feeling under the weather. It’s familiar, it’s satisfying, and it’s just downright delicious. If you love my classic chicken pot pie, you’re going to absolutely adore this stewed version.
How do I make chicken pot pie?
Quick Overview
This Chicken Pot pie stew is all about building layers of flavor quickly and easily. We’ll start by sautéing some aromatics, then cook the chicken and vegetables in a luscious, creamy sauce, thickening it all up to that perfect stew consistency. It’s a one-pot wonder for the most part, minimizing cleanup. The beauty is in its straightforwardness – no fancy techniques, just good old-fashioned deliciousness coming together in one pot. It’s the perfect introduction to homemade comfort food for even the most novice cooks.
Ingredients
For the Main Batter (or rather, the rich base):
2 tablespoons unsalted butter or olive oil (I often use a mix, it adds a nice depth!)
1 medium yellow onion, finely chopped (about 1.5 cups)
2 cloves garlic, minced (use more if you’re a garlic lover like me!)
1 teaspoon dried thyme (or 1 tablespoon fresh, if you have it)
½ teaspoon dried rosemary, crushed (optional, but adds a lovely aroma)
¼ cup all-purpose flour (this is our thickener, don’t skip it!)
4 cups low-sodium chicken broth (always good to have extra on hand)
1 cup whole milk or half-and-half (for that irresistible creaminess; I’ve even tested almond milk in a pinch and it worked surprisingly well!)
Salt and freshly ground black pepper to taste
For the Filling:
3 cups cooked chicken, shredded or cubed (rotisserie chicken is my absolute favorite for convenience!)
1 cup frozen peas (no need to thaw)
1 cup frozen corn (again, no need to thaw)
1 cup diced carrots (fresh or frozen work)
½ cup diced celery (adds a nice subtle crunch and flavor)
For the Optional Topping (if serving with biscuits):
Fluffy buttermilk biscuits, warmed
Fresh parsley, chopped (for a pop of green and freshness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large, heavy-bottomed pot or Dutch oven. This is where all the magic will happen! You want something that distributes heat evenly. Make sure you have all your veggies chopped and chicken ready to go before you start heating the pot. It makes the process so much smoother.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour, thyme, and rosemary if you’re using it. This step is important for preventing lumps later on. It ensures the flour is evenly distributed and ready to thicken our delicious sauce.
Step 3: Sauté Aromatics
Melt the butter (or heat the olive oil) in your pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s softened and translucent, about 5-7 minutes. You don’t want it browned, just softened. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 4: Make the Roux & Add Broth
Sprinkle the flour mixture over the softened onions and garlic. Stir constantly for about 1-2 minutes, letting the flour cook slightly. This is called making a roux and it’s the foundation for a wonderfully thick sauce. Gradually whisk in the chicken broth, a little at a time, making sure to whisk out any lumps. Bring the mixture to a simmer, stirring constantly.
Step 5: Add Creaminess and Veggies
Once the broth mixture is simmering and slightly thickened, stir in the milk or half-and-half. Continue to stir until the sauce is smooth and creamy. Now, add in your cooked chicken, peas, corn, carrots, and celery. Stir everything to combine. Bring it back up to a gentle simmer.
Step 6: Simmer and Thicken
Reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes, stirring occasionally. This allows all those wonderful flavors to meld together and for the vegetables to become tender. The stew will also thicken beautifully during this time. If it gets too thick for your liking, you can always stir in a little more broth or milk.
Step 7: Season and Serve
Taste the stew and season generously with salt and freshly ground black pepper. This is where you can really tailor it to your preferences. If it needs a little more depth, a pinch more salt can do wonders. Ladle the hot chicken pot pie stew into bowls. If you’re serving it with biscuits, place a warm biscuit in the center of each bowl and spoon the stew over it. Garnish with fresh chopped parsley for a burst of color and freshness. Enjoy!
What to Serve It With
This chicken pot pie stew is so wonderfully comforting, it truly shines on its own. But if you’re looking to elevate your meal or make it even more special, there are so many delightful pairings! For a classic, soul-satisfying breakfast or brunch, I love serving it with warm, fluffy buttermilk biscuits. The way the stew soaks into the biscuit is just pure bliss. If you want something a bit lighter, it’s also fantastic over a bed of fluffy white rice or quinoa. It’s a meal that feels complete no matter how you serve it.
On a more decadent brunch occasion, I might serve it alongside a simple green salad with a light vinaigrette to cut through the richness, or even with some crusty bread for dipping. As a dessert, well, this isn’t exactly a dessert dish, but if you wanted something sweet afterward, a simple fruit salad or a light lemon tart would be lovely. For those cozy, lazy snack times, a smaller bowl with a side of those buttery biscuits is just heaven. My family also loves it when I make it the star of a “comfort food night,” where we might also have some roasted green beans or simple mashed potatoes on the side. The key is to keep the accompaniments simple so the star – the chicken pot pie stew – really gets its moment!
Top Tips for Perfecting Your Chicken Pot Pie Stew
Over the years, I’ve learned a few tricks that make this chicken pot pie stew consistently amazing. For the chicken, I always, always reach for rotisserie chicken. It’s already cooked, incredibly flavorful, and the texture is perfect for shredding. If you’re cooking chicken from scratch, make sure it’s cooked through and then shred or dice it – it’ll be more tender that way than using raw chicken directly in the stew. When it comes to the vegetables, using a mix of fresh and frozen is totally fine! Frozen peas and corn are fantastic because they retain their sweetness and color without getting mushy. If you’re using fresh carrots, make sure they’re diced small enough to cook through in the simmering time.
My biggest tip for the sauce is to make sure you cook out the flour for a minute or two before adding the liquid. This step, the roux, prevents that raw flour taste and ensures a smooth, creamy texture. And don’t be afraid of the milk or half-and-half; it’s what makes the sauce rich and decadent. If you’re trying to lighten it up, you can use whole milk, but avoid skim milk as it can sometimes make the sauce a bit watery. I’ve also found that adding a splash of dry white wine when you’re sautéing the onions can add an extra layer of flavor if you have some on hand. And for seasoning, taste, taste, taste! Salt and pepper are your best friends here. Don’t be shy! I’ve also experimented with a tiny pinch of nutmeg, which really enhances the creamy notes. Lastly, if your stew feels a little thin after simmering, you can always make a slurry of 1 tablespoon flour or cornstarch mixed with 2 tablespoons of cold water, then whisk it into the simmering stew until thickened. Trust me on this one, it’s a lifesaver!
Storing and Reheating Tips
This chicken pot pie stew is a fantastic make-ahead meal, and honestly, I think it tastes even better the next day as the flavors have had more time to meld. Once it’s cooled down slightly, I like to transfer any leftovers into an airtight container. Stored in the refrigerator, it will stay delicious for about 3-4 days. Just make sure it’s completely cooled before sealing the lid to prevent condensation.
When you’re ready to reheat, you have a few options. The easiest way is to gently reheat it on the stovetop over low heat. Stir it frequently to ensure it heats evenly and doesn’t scorch on the bottom. You might need to add a splash of chicken broth or milk if it seems a bit too thick. If you’re in a hurry, you can also reheat individual portions in the microwave, stirring halfway through. For the glaze and biscuit situation, I usually wait to warm those separately or serve them fresh when I’m ready to eat, as reheating biscuits can sometimes make them a bit tough. If you’re planning to freeze it, which I totally do for future emergencies, let the stew cool completely, then portion it into freezer-safe containers or bags. It should keep well in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight and then reheat as usual. The key to keeping it tasting its best is to avoid overheating it multiple times.
Frequently Asked Questions
Final Thoughts
So there you have it – my recipe for the most wonderfully comforting chicken pot pie stew. It’s truly a dish that embodies homey goodness, delivering all the familiar, delicious flavors of a classic pot pie without any of the fuss. It’s forgiving, adaptable, and always a crowd-pleaser, especially on those evenings when you just need a warm hug in a bowl. It’s proof that you don’t need complicated steps to create something truly special and satisfying for your family.
If you’re a fan of hearty, savory meals, I think you’ll also really enjoy my recipe for Slow Cooker Beef Stew or my Creamy Tomato Soup. They share that same comforting spirit! I can’t wait to hear how your chicken pot pie stew turns out. Please feel free to leave a comment below with your thoughts, any variations you tried, or just to say hello! And if you loved it, consider sharing it with a friend who needs a little comfort in their life. Happy cooking!
Hearty Chicken Pot Pie Stew Comforting Meal
Ingredients
Main Ingredients
- 2 cups Cooked Chicken, diced
- 3 tablespoons Unsalted Butter
- 0.5 cup Onion, diced
- 3 stalks Celery, diced
- 1 cup Broccoli florets, chopped
- 0.25 cup All-purpose Flour
- 0.75 cup Chicken Broth
- 1 cup Heavy Cream
- 1 cup Milk I used skim
- 0.125 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Black Pepper, ground
- 1 cup Cheddar Cheese, shredded
- 0.5 package Pie Crust Pillsbury, thawed
Instructions
Preparation Steps
- In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
- To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
- To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!
