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!
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.
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.
For Serving
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!
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.
While you have your Dutch oven out, cook these other filling stews and freeze them!
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
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