Recipes and Cooking Chicken Pot Pie Stew 4.0 (1) 1 Review This twist on a classic frozen dinner bulks up the vegetables and backs off on the pastry. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 15, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Cook Time: 25 mins Bake Time: 6 mins Total Time: 50 mins Servings: 6 Yield: 7 cups Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. 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 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. 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. *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. 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. Rate it Print Nutrition Facts (per serving) 295 Calories 9g Fat 30g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.