A Delicious Chicken Pot Pie Stew Recipe!

May 06, 2023 Post a Comment

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Slow Cooker Chicken Pot Pie Stew Recipe Allrecipes from www.allrecipes.com

Description:

This Chicken Pot Pie Stew is a delicious and comforting dish. It’s a hearty stew that’s filled with tender chunks of chicken, carrots, potatoes and peas. The stew is cooked in a creamy sauce that’s full of flavor. It’s then topped with a buttery, flaky crust that’s baked until golden brown. This dish is sure to be a hit with family and friends. It’s perfect for a cozy night in or a special occasion.

Prep Time:

This dish takes about 30 minutes to prepare. It’s important to make sure all of the vegetables are chopped, the chicken is cut into cubes and the sauce is prepared before starting to cook.

Cook Time:

This dish takes about an hour to cook. The chicken and vegetables need to simmer in the sauce until they’re tender. Then the dish is topped with the crust and baked until golden brown.

Ingredients:

For the stew:

1 lb. chicken thighs, cut into cubes
2 carrots, peeled and diced
2 potatoes, peeled and diced
2 cloves garlic, minced
1/2 cup frozen peas
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1/2 cup heavy cream

For the crust:

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup cold unsalted butter, cubed
1/4 cup cold water

Instructions:

1. Preheat the oven to 375 degrees.

2. Heat a large pot over medium heat. Add the chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Add the carrots, potatoes and garlic and cook for an additional 5 minutes.

3. Add the flour, thyme, salt and pepper and stir to combine. Cook for 1 minute, stirring constantly. Slowly add the chicken broth and stir to combine. Simmer until the vegetables are tender, about 20 minutes.

4. Add the cream and stir to combine. Simmer for an additional 5 minutes.

5. Pour the stew into a 9x13 inch baking dish.

6. To make the crust, combine the flour, salt and baking powder in a medium bowl. Add the butter and, using your fingertips, work it into the flour mixture until it resembles coarse meal. Add the water and stir until the dough comes together.

7. Roll the dough out on a lightly floured surface and cut it into strips. Lay the strips over the stew in a lattice pattern.

8. Bake the stew for 30 minutes, or until the crust is golden brown and the stew is bubbly.

9. Let the stew cool for 10 minutes before serving. Enjoy!

Equipment:

For this recipe, you’ll need a large pot, a 9x13 inch baking dish, a rolling pin and a cutting board.

Notes:

This dish can be made ahead of time and then frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake for 30 minutes at 375 degrees.

Nutrition: Per Serving

Calories: 430 | Fat: 20g | Carbs: 33g | Protein: 28g

Recipe Tips:

For a vegetarian version of this dish, you can substitute the chicken for mushrooms or tofu. You can also substitute the heavy cream for coconut milk. To make the dish even heartier, add some cooked beans or diced sweet potatoes.