Chicken Pot Pie Stew: Creamy, Cozy & Pure Comfort in a Bowl

If you’re craving all the creamy, savory goodness of a classic chicken pot pie — but without the fuss of crusts or long baking times — this Chicken Pot Pie Stew is your new favorite comfort meal. It’s hearty, warm, and packed with tender chicken, vegetables, and that signature creamy sauce that feels like home in every spoonful.
The first time I made this, it was one of those cold winter nights when everyone was hungry, and I didn’t have time for pie dough. I threw everything in a pot, let it simmer, and when I served it, my family went quiet — the “this is amazing” kind of quiet. Now it’s right up there with my Macaroni and Hamburger Soup and Slow Cooker Amish Corn Chowder on our comfort food rotation.

Chicken Pot Pie Stew

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A creamy, cozy one-pot version of classic chicken pot pie — no crust, no baking, just hearty comfort in a bowl. Loaded with tender chicken, veggies, and a savory sauce, it’s the ultimate weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Course: Dinner, Soup, Stew

Cuisine: American, Comfort Food”

Calories: 370

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup milk or half-and-half
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 1 cup diced potatoes (optional)
• 0.5 teaspoon dried thyme
• 0.5 teaspoon black pepper
• Salt to taste
• Fresh parsley for garnish
• 0.5 cup corn (optional)
• 0.5 cup diced mushrooms (optional)
• Splash of cream (optional)

Equipment

• large pot or Dutch oven
• wooden spoon
• measuring cups and spoons
• cutting board and knife

Method

 

1. In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook another minute.
2. Sprinkle flour over the vegetables and stir for 1–2 minutes to coat. This will help thicken the stew.
3. Slowly pour in chicken broth while stirring. Add milk or half-and-half and stir until smooth. Bring to a gentle simmer.
4. Stir in shredded chicken, thyme, salt, and pepper. Add potatoes if using. Simmer for 10–12 minutes until potatoes are tender.
5. Add frozen peas, corn, and mushrooms (if using). Simmer another 5 minutes until veggies are heated through and stew is creamy.
6. Ladle into bowls, garnish with parsley, and serve with biscuits, puff pastry squares, or bread.

Nutrition

Calories: 370kcalCarbohydrates: 22gProtein: 27gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 710mgPotassium: 560mgFiber: 4gSugar: 6gVitamin A: 7800IUVitamin C: 9mgCalcium: 120mgIron: 2mg

Notes

Use rotisserie chicken to save time. Swap milk for cream if you like it richer. For a vegetarian version, use chickpeas and vegetable broth. You can also bake puff pastry squares on the side to add that pot pie crunch.

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Why You’ll Love Chicken Pot Pie Stew

This recipe gives you all the flavors you love about traditional pot pie — creamy filling, tender chicken, sweet peas, and carrots — in a simple, one-pot meal. It’s rich but not heavy, and perfect for when you want cozy comfort without a ton of work. Serve it with biscuits or a slice of my Christmas Bread Recipe for the ultimate weeknight dinner.
If you love hearty, wholesome recipes like my Creamy Beef Noodle Bake, this stew will become an instant favorite.

Ingredients You’ll Need

For the Stew:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup milk or half-and-half
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup frozen peas
• 1 cup diced potatoes (optional for heartiness)
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• Salt to taste
• Fresh parsley for garnish

Optional Add-Ins:

• ½ cup corn for sweetness
• ½ cup diced mushrooms for extra savoriness
• A splash of cream for extra richness

If you enjoy using your slow cooker, this recipe pairs perfectly with my Slow Cooker Mexican Chicken for an easy weeknight meal rotation.

How to Make Chicken Pot Pie Stew

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook another minute.

Step 2: Build the Base

Sprinkle flour over the vegetables and stir for 1–2 minutes to coat everything evenly. This step helps thicken your stew.

Step 3: Add the Liquids

Slowly pour in chicken broth while stirring to prevent lumps. Add milk or half-and-half, stirring until smooth. Bring to a gentle simmer.

Step 4: Add Chicken & Seasonings

Stir in shredded chicken, thyme, salt, and pepper. If using potatoes, add them now and simmer for 10–12 minutes until tender.

Step 5: Finish with Veggies

Add frozen peas (and corn or mushrooms if using) and cook for another 5 minutes until everything is heated through and the stew is thick and creamy.

If you love recipes that build layers of flavor like this, my Philly Cheesesteak Bowl is another one-pan wonder you’ll adore.

Step 6: Serve & Enjoy

Ladle the stew into bowls, garnish with parsley, and serve with biscuits, puff pastry squares, or crusty bread.

Tips for the Best Chicken Pot Pie Stew

Use Rotisserie Chicken: Saves time and adds flavor.
Thicker Stew: Simmer uncovered a few extra minutes or add an extra spoonful of flour.
Creamier Texture: Swap milk for half-and-half or a bit of cream.
Make It Vegetarian: Replace chicken with chickpeas and use veggie broth.

For cozy dinner inspiration, pair this stew with a slice of my Christmas Bread Recipe and end with a sweet treat like Pistachio Pudding Cookies.

How to Store and Reheat

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
Reheating: Warm over medium heat on the stove, adding a splash of broth or milk if needed.

Flavor Variations

1. Herb Lover’s Stew: Add rosemary and sage for an aromatic touch.
2. Cheddar Chicken Stew: Stir in 1 cup shredded cheddar at the end for cheesy richness.
3. Garlic-Parmesan Twist: Add roasted garlic and a sprinkle of Parmesan before serving.
4. Southwest Pot Pie Stew: Add corn, black beans, and a dash of chili powder for a fun twist.

If you love comforting twists like these, my Mexican Street Corn Soup proves how simple flavor changes can make classic dishes shine.

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! Add everything except milk and peas to the slow cooker and cook on LOW for 6 hours. Stir in milk and peas during the last 30 minutes.
2. Can I use leftover turkey instead of chicken?
Absolutely — it’s a great way to use up holiday leftovers.
3. How do I make it dairy-free?
Use olive oil instead of butter and a dairy-free milk like almond or oat.
4. Can I add pie crust on top?
Yes! Top individual bowls with puff pastry squares and bake until golden.

The Final Bite: Creamy, Savory & Comforting

This Chicken Pot Pie Stew is everything you love about pot pie — creamy sauce, tender chicken, and colorful veggies — in a cozy, spoonable form. It’s simple, comforting, and guaranteed to warm your heart (and belly).
Serve it with biscuits or my Christmas Bread, and you’ll have the ultimate family-friendly dinner ready in under an hour.