Chicken Pot Pie Stew
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This is my take on old-fashioned chicken pot pie, in the oven. You get the crunchy buttery crust, and the pot pie filling loaded with vegetables and spices. But you bake and serve them all in the same casserole dish! This easy dinner idea chicken pot pie stew is to die for!
It melts in your mouth. This is a simple recipe you can make for dinner, and everyone will love it. Trust me, keep this one handy! This is absolutely delicious! Talk about a one pot wonder! One of my favorite soup meals. The number one best way to use leftover chicken or turkey!
For more pot pie ideas, check these out:
- Tuna Pot Pie with Biscuit Topping
- Mini Leftover Chicken Pot Pie
- Leftover Pork Roast Pot Pie
- Breakfast Pot Pie Recipe
- Easy Ham pot pie with Leftover Ham
Chicken pot pie with leftover chicken
You can save time by baking a whole chicken the day before and using it to make several meals. Have the legs and thighs on night one and use the leftover breast to make this stew the next night in just a few minutes of prep. Mix it up, toss it in the oven and get on with the homework or housework until it’s ready.
Learning how to bake a whole chicken is easy, and the concept is the same for other poultry. Check it out here in our basic cooking skills posts. You’ll be a kitchen master before you know it! Using whole birds saves you a lot of money too.
How long does Chicken Pot Pie Stew last?
Our chicken pot pie stew will last for 3 to 4 days stored in the refrigerator in an airtight container. You can freeze it as well. It freezes great in single portions and will last for about 4 months.
Notes:
- Omit the potatoes for a lighter meal.
- Use the thighs for a richer flavor.
- Use leftover turkey in place of the chicken.
- Grab a rotisserie chicken instead of baking one.
- If you like a thinner stew, add some chicken stock.
- Use homemade biscuits instead of frozen for even more flavor. (or these easy 3 ingredient biscuits if you’re in a time crunch)
- If you don’t want to whip up some amazing garlic bread seasoning, try poultry seasoning or just a teaspoon of sage and a teaspoon of parsley.
Chicken pot pie stew recipe
Chicken Pot Pie Stew
Ingredients
- 8 Grands frozen biscuits or 8 homemade
- POT PIE FILLING:
- 2 Tablespoons of butter
- 2 Tablespoons of Olive oil
- whole chicken
- 2 large white potatoes – peeled and cut in cubes
- 4 carrots – peeled and sliced in 1/2 inch slices
- 1 large sweet onion – peeled and chopped
- 3 stems of Celery – washed and cut into 1/2 inch pieces
- 1 bag of frozen peas – 12 to 16 ounces
- 1 Tablespoon of minced garlic
- Salt and pepper to taste
- 4 cups chicken stock
- 2 Tablespoons garlic bread seasoning mix
- 1 Tablespoon of Corn starch
- 1 Tablespoon of brown sugar
Instructions
- Thaw the frozen biscuit dough ahead of time.
- Place a piece of parchment paper on the counter and place biscuit dough on top. Add another sheet of parchment and roll out with the rolling pin until they are thin and wide enough to fill the casserole dish. Place inside and bake at 400 degrees for about 10 minutes. Remove and set aside.
- Melt the butter with the olive oil in the casserole dish, and place the chicken in the dish. Sprinkle with salt, seasoned salt, and pepper and garlic bread seasoning.
- Bake the chicken at 400 degrees for about 45 minutes, or until the juices run clear when pierced with a fork, and it’s no longer pink in the middle.
- While the chicken is baking, rinse and chop the potatoes, carrots, celery, and onion, and place them in a large bowl with the peas, add the garlic and set aside until time to bake.
- When chicken is done, remove from oven and let rest. Then pull the breasts off the chicken and dice them.
- Return them to the casserole dish, add chicken stock and the vegetable mixture. Add brown sugar and corn starch and stir.
- Place in the oven for 30 – 45 minutes, stirring occasionally, until the vegetables are tender, and the gravy has thickened. When the chicken/vegetables are done, place the baked biscuits on top.
