Mmmm, classic chicken pot pie - just like how mom used to make it! There's something about chicken pot pie that gets us going - it's warm, hearty, and a classic comfort meal. That's why we're giving you our Chicken Pot Pie Stew meal prep recipe! We combine classic chicken pot pie ingredients to prepare a savory and creamy chicken stew that satisfies big appetites. The best part about this recipe is that you get a traditional creamy chicken stew in less than 30 minutes! We pair it with gluten-free sea salt crackers to round out the creaminess and complete the meal, adding to the feel of chicken pot pie.
If you want to enjoy the hearty flavor of chicken pot pie while minding calories, this recipe has you covered! The stew is full of high-protein chicken breast and veggies and cooks up in less than 30 minutes. Served alongside gluten-free crackers for a pot pie crust flavor!
How long will Chicken Pot Pie Stew last for?
Our chicken pot pie stew will last for 3 to 4 days stored in the refrigerator. Be sure to store your creamy chicken stew in airtight containers, like these Good Cook meal prep containers we sell on Amazon.
Can Chicken Pot Pie Stew be frozen?
Yes, you can freeze chicken pot pie stew, and you'll be glad you did! Once you cook the stew, make sure it cools to room temperature before storing separate servings in freezer bags or freezer-friendly containers. The creamy chicken stew will hold its flavor for 4 to 6 months.
Chicken Pot Pie Stew Ingredients:
- 4 tablespoon unsalted butter
- 1 cup chopped celery
- 1 cup peeled/chopped carrots
- 2 teaspoon poultry seasoning
- 3 tablespoon gluten-free all- purpose flour
- 2 cups chicken stock
- 8 oz. cooked/chopped chicken breast
- ½ cup frozen peas
- ½ cup 2% milk
- Sea salt and pepper to taste
For Serving
- 50 simple mills gluten-free sea salt crackers
How do you make Chicken Pot Pie Stew?
Chicken pot pie stew is a cinch to make and is ready to store away for future meals in less than 30 minutes, and you only need a Dutch oven to cook this traditional creamy chicken stew.
Start by heating a tablespoon of butter in a Dutch oven, then add celery and carrots. Cover and let the celery and carrots cook for 8 minutes, stirring occasionally. The butter, celery, and carrots will create a savory base for the stew. After 8 minutes, add the rest of your butter to the pot and whisk in your gluten-free flour. After the flour, add the chicken stock. The chicken stock is a quick step - you only want to give the flour and butter 30 seconds to cook before adding it. To avoid excess burning, have your chicken stock ready to go in a measuring cup or beaker. Once you add the chicken stock, stir it with the butter and flour, scraping any brown bits from the bottom of the pot. Reduce heat and stir in chicken and poultry seasoning. Let the chicken, seasoning, butter, and flour simmer for 5 minutes before adding the milk and peas. Give the milk and peas 5 minutes to meld with the other ingredients. At this point, you'll have a rich-flavored, creamy chicken stew that's ready for future meals!
How to portion Chicken Pot Pie Stew?
With this meal prep recipe, you will have four servings of chicken pot pie stew. You need 4 meal prep containers for each serving. Divide your stew into the containers and leave one compartment open for the crackers. If you don't want crackers, grab a single-compartment container for storage instead.
More stew meal prep recipes:
While you have your Dutch oven out, cook these other filling stews and freeze them!
- African Peanut Stew
- Jamaican Beef Stew
- Spicy Italian Sausage and Tortellini Soup
- White Chicken Chili
We also have a complete list of stews you can cook with a Dutch oven or instant pot here 21 Soup and Stew Meal Prep Recipes for Fall and Winter
Other tips for making Chicken Pot Pie Stew:
- For a heartier creamy chicken stew (and if your diet allows), add low-starch waxy potatoes like Dutch baby potatoes or red potatoes. The red potatoes make for a nice pop of color.
- Switch out the chicken breast for chicken thighs for a richer stew, since chicken thighs are nice and juicy.
- Have some leftover chicken from another meal? Use that, too! Any chicken will do, even rotisserie.
- Add more broth if you don't want the stew as creamy.
- Switch up the sides and flavors by swapping out the crackers for a fruit or vegetable salad.
Ingredients
- 4 tablespoon unsalted butter
- 1 cup chopped celery
- 1 cup peeled/chopped carrots
- 2 teaspoon poultry seasoning
- 3 tablespoon gluten-free all- purpose flour
- 2 cups chicken stock
- 8 oz. cooked/chopped chicken breast
- ½ cup frozen peas
- ½ cup 2% milk
- Sea salt and pepper to taste
For Serving
- 50 simple mills gluten-free sea salt crackers
Instructions
- Heat 1 tablespoon of butter over medium heat in a Dutch oven. Add celery and carrots. Cook covered for 8 minutes stirring occasionally.
- Melt remaining butter in a pot and whisk in gluten-free flour. Cook 30 seconds.
- Add chicken stock to pot and stir, scraping up browned bits on the bottom of the pot. Reduce heat to medium-low and stir in chicken and poultry seasoning. Bring it to a simmer. Simmer for 5 minutes.
- Add milk and peas and stir until thoroughly combined and thickened. Cook 5 minutes longer. Season with sea salt and pepper to taste.
- Divide chicken stew between large compartments of 4 teal MPOF containers. Add 12-13 crackers to each small compartment.
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