Chicken Pot Pie Stew

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

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4.5 by 2 people

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  • Makes: 6 servings
  • Serving Size: 1 1/8 cups and about 3 piecrust leaves each
  • Makes: 7 cups
  • Prep: 25 mins
  • Bake: 6 mins to 8 mins 400°F
  • Cook: 25 mins

Chicken Pot Pie Stew

Directions

  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.

From the Test Kitchen

*Tip:

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.

Pie Crust Leaves

Directions

  1. Preheat oven to 400 degrees 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.

From the Test Kitchen

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.

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Nutrition Facts (Chicken Pot Pie Stew)

  • Per serving:
  • 295 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 72 mg chol. ,
  • 557 mg sodium ,
  • 30 g carb. ,
  • 3 g fiber ,
  • 12 g sugar ,
  • 24 g pro.
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Reviews (1)

2 Ratings
5 Days Ago
4.0
Really enjoyed this, the little pastry leaves "make" the chicken pot pie aspect. Perfect for the first foray into Soup Season.

Obligatory "I changed the recipe" warning...

I feel like chicken pot pie recipes always need more flavour, so I added a lot more garlic, more thyme, and a smidge more oregano. Family and friends were quite pleased with the result. I also like my stews to be a bit thicker so I added a bit more flour to the evaporated milk at the end. Finally, I didn't want to put such small amounts of leftover vegetables back in the fridge so I ended up using more peas, corn, and onion than the recipe called for.

Other than the herbs, I don't think my changes affected the original recipe too much. It was a very wholesome and hearty and tasty, will definitely make this again.

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