Creamy Chicken Pot Pie Stew

Name: Creamy Chicken Pot Pie Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 cups potatoes, cubed; 2 Tbsp butter; 1/4 cup flour; 6 cups chicken broth; 3 cups cooked and chopped chicken (I've used breast and thighs - both delicious!); 1 tsp each; salt, pepper, Herbs de Provence, garlic powder, onion powder; 2 cups frozen mixed vegetables (I used peas, corn, beans and lima beans); 1/4 cup fresh chopped dill; 1 1/2 cups milk or cream

by Karlie's Kitchen

6 Servings

55 min

Sweater weather is upon us, my friends, and I can think of no better way to celebrate then with a huge pot of this creamy chicken pot pie stew!

I love having a big 'ol pot of something delicious simmering on the stove when the weather turns cooler and this recipe definitely hits the spot.

The creamy broth is full of delicious herbs and the stew is composed of a ton of different vegetables, tender chicken and potatoes. This recipe is super versatile so feel free to use whatever veggies you've got on hand.

Short on time? Use a prepared rotisserie chicken to help save on time and clean up - it's a win win!

I hope you enjoy this recipe as much as my family does!

Creamy Chicken Pot Pie Stew

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Recipe details

Yield 6 Servings
Time spent: Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min

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Ingredients

2 cups potatoes, cubed
2 Tbsp butter
1/4 cup flour
6 cups chicken broth
3 cups cooked and chopped chicken (I've used breast and thighs - both delicious!)
1 tsp each; salt, pepper, Herbs de Provence, garlic powder, onion powder
2 cups frozen mixed vegetables (I used peas, corn, beans and lima beans)
1/4 cup fresh chopped dill
1 1/2 cups milk or cream

Instructions

In a large soup pot, melt butter over medium high heat.
Stir in potatoes and stir to combine. Sprinkle over the flour and cook for 1-2 minutes to cook off any of the flour taste.
Next, stir in chicken broth slowly, about 1/4 cup at a time and stir. Mixture will start to thicken and continue to stir to ensure there are no lumps.
Once all the broth is added, cook over medium low heat for 12-15 minutes or until potatoes are *almost* fork tender.
Add in cooked chicken, frozen vegetable mix and seasonings and herbs. Stir to combine. Simmer for about 15 minutes until heated through and flavours have had time to combine.
Remove from the heat and stir in milk and cream. Mix to combine.
Serve piping hot with some crusty bread for a delicious and hearty meal. YUM.

Comments

Msa104335876 [[make_relative@2024-12-03T20:41:05-05:00, on]]

Dang that looks good!

1 Reply
Mam11198804 [[make_relative@2024-12-04T00:31:47-05:00, on]]

I do not see anything creamy about what is in that pot!

1 Reply

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