Chicken Pot Pie Stew – A Thick, Hearty Dinner Made for Two

Chicken Pot Pie Stew has all the creamy chicken and vegetable filling you love in a homemade pot pie, made right in a pot on the stove. Tender shredded chicken, Yukon gold potatoes, and mixed vegetables simmer in a thick, creamy broth without the extra work of making a pie crust.

It is a great dinner for a cool fall evening when you want something warm and filling. The potatoes help make it a complete meal, and the combination of butter, chicken stock, and a little heavy cream gives the stew plenty of flavor with a short list of everyday ingredients.

Although I enjoy a traditional chicken pot pie, there are nights when I would rather skip rolling out dough and waiting for a casserole to bake. This recipe gives you that familiar filling in a form you can scoop into a bowl and enjoy as soon as the potatoes are tender.

What Makes Chicken Pot Pie Stew Different From Soup?

The biggest difference is the consistency. Chicken pot pie stew has a thick, creamy base that coats the chicken and vegetables. There is enough liquid to bring everything together, but each spoonful is filled with chicken, potatoes, and vegetables.

The flour creates the base for that thicker texture. After it cooks briefly with the butter and softened vegetables, you gradually stir in the chicken stock. As the mixture simmers, it thickens into something closer to pot pie filling than a thin soup.

The potatoes also release a little starch as they cook, which helps give the stew body. A small amount of heavy cream stirred in near the end adds richness.

However, if you prefer a looser consistency, you can easily stir in a little additional chicken stock before serving.

Ingredients You Will Need

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

Cooked Chicken

This recipe uses 2½ cups of cooked, shredded chicken. Rotisserie chicken is a convenient option, especially when you want to get dinner on the table without cooking chicken separately.

Leftover roasted, baked, or poached chicken also works well. Use breast meat, thigh meat, or a combination of both.

Shred the chicken into pieces that fit comfortably on a spoon. Very long strands can make the stew harder to scoop and eat.

Yukon Gold Potatoes

Yukon gold potatoes have a naturally buttery flavor and a creamy texture that works well in this stew. They hold their shape while becoming tender during the simmering time.

Peel the potatoes and cut them into fairly even pieces, about ½ to ¾ inch across. Keeping the pieces similar in size helps them finish cooking at the same time.

You can substitute red potatoes if that is what you have. Russet potatoes will also work, although they tend to break down more as they simmer.

Onion, Celery, and Garlic

These three ingredients build flavor before the stock goes into the pot. Finely chopping the onion and celery allows them to soften quickly and blend into the creamy base.

Give the onion and celery the full five minutes to cook. The garlic goes in afterward because it needs only about 30 seconds before you add the flour.

Butter and Flour

Butter and all-purpose flour form the thickening base for the stew. Cooking the flour for a minute or two before adding the stock helps remove its raw taste.

Keep stirring during this step, scraping along the bottom of the pot so the flour does not stick or scorch.

Chicken Stock and Salt

Chicken stock gives the stew its savory flavor. Because the salt content varies between brands, lower-sodium or unsalted stock gives you more control over the seasoning.

The recipe calls for 1½ to 2 teaspoons of salt, but you may not need that full amount, particularly if you use regular chicken stock and seasoned rotisserie chicken. Start with less and add more after the stew has finished simmering.

Mixed Vegetables

Frozen peas and carrots make this recipe easy to prepare without much chopping. There is no need to thaw them before adding them to the pot.

You can use either frozen or canned corn. If using canned corn, drain it first so the extra liquid does not thin the stew.

Heavy Cream and Parsley

Heavy whipping cream adds richness and helps give the stew its familiar pot pie flavor. Add it near the end, along with the cooked chicken and frozen vegetables.

Fresh parsley adds a little color and a fresh flavor. Stir some into the stew and save a little extra to sprinkle over each bowl.

How To Make Chicken Pot Pie Stew

Soften the Vegetables

Melt the butter in a medium pot over medium heat. A pot with a heavy bottom is helpful because it distributes heat evenly as the stew thickens.

Add the chopped onion and celery. Cook for about five minutes, stirring occasionally, until softened. You want them tender without letting them get deeply browned.

Stir in the minced garlic and cook for 30 seconds, stirring constantly.

Make the Creamy Base

Sprinkle the flour over the vegetables and stir until it is combined with the butter. Cook for one to two minutes, continuing to stir, until the mixture turns lightly golden.

Slowly pour in the chicken stock while stirring. Add a little at first and work it into the flour mixture before pouring in more. This helps prevent lumps.

Scrape the bottom and corners of the pot as you stir so all the flour becomes incorporated into the liquid.

Cook the Potatoes

Add the potatoes, black pepper, and an initial amount of salt. Bring the mixture to a gentle simmer, then partially cover the pot.

Cook for 15 to 18 minutes, stirring occasionally, until the potatoes are tender. Test one of the larger pieces with a fork before moving on to the next step.

Keep the heat low enough to maintain a gentle simmer. A hard boil can cause the thickened base to stick and the potatoes to break apart.

Add the Chicken and Remaining Vegetables

Stir in the shredded chicken, frozen peas and carrots, corn, heavy cream, and parsley.

Simmer the chicken pot pie stew uncovered for another five to seven minutes, stirring frequently, until the vegetables are tender and the chicken is heated through.

Taste the finished stew and adjust the seasoning. If it is thicker than you like, stir in a splash of chicken stock. If you would like it thicker, let it simmer gently for a few more minutes, stirring often.

Easy Substitutions and Variations

Use leftover turkey. This is a useful recipe to keep in mind after Thanksgiving. Substitute cooked, shredded turkey for the chicken using the same amount.

Change the vegetables. Chopped green beans can replace some of the peas, carrots, or corn. Keep the total amount of vegetables about the same so the stew stays creamy.

Add mushrooms. For a mushroom variation, sauté a small handful of sliced mushrooms with the onion and celery. Let their released moisture cook off before adding the flour.

Use half-and-half. You can replace the heavy cream with half-and-half for a slightly lighter result. Keep the stew at a gentle simmer after adding it.

Add thyme. For a little more herb flavor, stir in ¼ teaspoon dried thyme with the potatoes. Start with a small amount so it does not overpower the chicken and vegetables.

Storing and Reheating Leftovers

Let the stew cool briefly, then transfer it to shallow, airtight containers and refrigerate within two hours. Store in the refrigerator for three to four days.

Reheat only the amount you plan to eat in a saucepan over medium-low heat. Stir frequently and add a splash of chicken stock or milk as needed, because the stew will thicken as it sits.

You can also reheat individual portions in the microwave, stirring at intervals so the center heats evenly.

The stew can be frozen, although the potatoes may become softer and the creamy base may separate slightly after thawing. For the best texture, I prefer enjoying the leftovers from the refrigerator.

Enjoy! Mary

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