Rating: 3.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

bake:
6 mins to 8 mins at 400°
cook:
25 mins
prep:
25 mins
Servings:
6
Yield:
7 cups
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Chicken Pot Pie Stew

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

*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.

Nutrition Facts (Chicken Pot Pie Stew)

295 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 72mg; sodium 557mg; potassium 593mg; carbohydrates 30g; fiber 3g; sugar 12g; protein 24g; trans fatty acid 0g; vitamin a 3887IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 1mg; folate 52mcg; vitamin b12 1mcg; calcium 202mg; iron 2mg.

Pie Crust Leaves

Ingredients

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Directions

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  • 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.

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  • 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.

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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Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/13/2018
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.