Chicken Pot Pie Stew


This twist on a classic frozen dinner bulks up the vegetables and backs off on the pastry.

Chicken Pot Pie Stew
Photo: Karla Conrad
Prep Time:
25 mins
Cook Time:
25 mins
Bake Time:
6 mins
Total Time:
50 mins
7 cups


  • 4 teaspoon canola oil

  • 1 pound skinless boneless chicken thighs, cut into 3/4-inch pieces

  • 1 cup chopped celery (2 stalks)

  • 1 cup chopped carrots (2 medium)

  • ½ cup chopped onion (1 medium)

  • 2 cloves garlic, minced

  • 2 ½ cup reduced-sodium chicken broth

  • 2 cup fresh mushrooms, sliced

  • 1 cup fresh sweet corn kernels or frozen whole kernel corn, thawed

  • ½ cup frozen peas, thawed

  • 1 12 ounce can evaporated fat-free milk

  • ¼ cup flour

  • 1 teaspoon snipped fresh thyme*

  • ½ teaspoon snipped fresh oregano*

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ recipe Pie Crust Leaves

Pie Crust Leaves

  • ½ 15 ounce package rolled refrigerated unbaked pie crust (1 crust)

  • 1 tablespoon refrigerated or frozen egg product, thawed

  • ¼ teaspoon water

  • 1 teaspoon fresh thyme leaves


  1. In a 4-to 5-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken. Cook and stir about 4 to 5 minutes or until chicken pieces are browned on all sides. Using a slotted spoon, transfer chicken to a bowl; set aside.

  2. In the same Dutch oven heat the remaining 2 teaspoons oil over medium heat. Add celery, carrots, onion, and garlic. Cook and stir for 8 to 10 minutes or until vegetables are just tender.

  3. Add chicken broth to pot; bring to boiling. Add chicken, mushrooms, corn, and peas. Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is done and vegetables are just tender.

  4. In a small bowl whisk together evaporated milk and flour. Add milk mixture to soup mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in thyme, oregano, salt, and pepper. To serve, ladle soup into bowls and garnish with Pie Crust Leaves.

Pie Crust Leaves

  1. Preheat oven to 400°F. Unroll pie crust onto a lightly floured surface. In a small bowl whisk egg product and water together. Lightly brush mixture over pie crust. Sprinkle pie crust with thyme.

  2. Using a 1- to 1 1/4-inch floured cutter, cut pie crust into leaves or desired shapes. Place pie crust shapes on a baking sheet. Bake for 6 to 8 minutes or until golden brown. Cool completely on the baking sheet.


Dried herbs may be substituted for the fresh. Use 1/2 teaspoon dried thyme leaves, crushed, and 1/4 teaspoon dried oregano, crushed. Add dried herbs with the chicken broth.

To Make Ahead:

Place baked leaves in an airtight container; cover. Freeze for up to 1 month. Use as soup toppers, salad toppers, or mix into your favorite snack mix.

Nutrition Facts (per serving)

295 Calories
9g Fat
30g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 295
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 557mg 24%
Total Carbohydrate 30g 11%
Total Sugars 12g
Protein 24g
Vitamin C 8.3mg 41%
Calcium 201.9mg 16%
Iron 1.8mg 10%
Potassium 593mg 13%
Folate, total 52.4mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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