Hearty Chicken Pot Pie Stew Comforting Meal
A comforting chicken stew with vegetables, perfect for a cozy night in. Inspired by the classic chicken pot pie, this stew is hearty, flavorful, and easy to make. Serve it with crusty bread or biscuits for a complete meal.
Prep
: 10
Total
: 25 minutes
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!
Notes
Serve with crusty bread for dipping.