So you’re craving something hearty, creamy, and comforting, but the thought of making pie crust from scratch makes you want to fake a power outage. Same. That’s why this One Pot Chicken Pot Pie Stew is a total game-changer. It gives you everything you love about chicken pot pie—tender chicken, creamy filling, cozy veggies—without the crust tantrum. One pot, one spoon, one happy stomach.
Why This Recipe is Awesome
Let’s list the facts:
- It’s all made in one pot. Translation: less cleanup, more lounging.
- You still get that rich, creamy chicken pot pie flavor, just in soup form.
- It’s flexible enough to handle your veggie “oops I forgot about you” drawer.
- Rotisserie chicken works perfectly, so you can skip the whole raw chicken thing.
Basically, it’s comfort food without the drama.
Ingredients You’ll Need
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 3 cups cooked chicken, shredded (rotisserie chicken = hero move)
- 1 cup frozen peas
- Salt and black pepper, to taste
Step-by-Step Instructions
- Melt the butter and olive oil in a big pot over medium heat. Add onion, carrots, celery, and garlic. Cook until soft and smelling like happiness.
- Toss in the potatoes, thyme, parsley, and paprika. Stir things around so the veggies get cozy with the spices.
- Sprinkle in the flour. Stir until everything looks like a weird paste. Don’t panic—it’s supposed to.
- Slowly pour in the chicken broth while stirring. The paste will magically become stew-like. Science!
- Add the milk and let it simmer until the potatoes are tender and the broth is creamy.
- Stir in the shredded chicken and frozen peas. Cook for another 5 minutes until heated through.
- Season with salt and pepper. Taste. Add more salt if it’s boring.
Common Mistakes to Avoid
- Skipping the flour: that’s what makes the stew creamy. Without it, you’ve got chicken soup.
- Adding peas too early: they’ll turn sad and mushy. Add them at the end.
- Forgetting to taste as you go: bland stew is the enemy of happiness.
Alternatives & Substitutions
- Use turkey instead of chicken—perfect for Thanksgiving leftovers.
- Swap milk with heavy cream for an extra luxe vibe, or almond milk if you’re dairy-avoiding.
- Don’t have potatoes? Throw in parsnips or even turnips if you’re feeling rebellious.
- Add mushrooms for extra umami, or corn if you want a little sweetness.
FAQ
Can I make this ahead of time?
Absolutely. Just reheat gently and maybe add a splash of broth or milk if it thickens too much.
Can I freeze it?
Yes, but the potatoes may get a little grainy. Still tasty though.
Do I really need both butter and oil?
Yes. Butter for flavor, oil so the butter doesn’t burn. Teamwork.
Can I throw raw chicken in instead of cooked?
You can, but it’ll take longer to cook through. I recommend cooked chicken for the speed factor.
What should I serve this with?
Biscuits, dinner rolls, or even puff pastry squares if you’re feeling fancy.
Is it healthy?
It’s hearty. Let’s leave it at that.
Final Thoughts
There you have it: chicken pot pie without the crust meltdown. It’s cozy, satisfying, and won’t leave your sink looking like a war zone. Now go make yourself a bowl, maybe even two, and bask in the glory of comfort food done the easy way.