Slow Cooker Chicken Pot Pie Stew Recipe

Chicken breasts: Boneless, skinless, and cubed for easy cooking.

Carrots: Diced for a sweet and earthy flavor.

Celery: Adds a subtle crunch and flavor.

Potatoes: Diced to add heartiness to the stew.

Frozen peas: Added at the end for a pop of color and sweetness.

Onions: Diced for a savory base.

Chicken broth: The liquid base that brings everything together.

Heavy cream: Adds richness and creaminess to the stew.

All-purpose flour: Used to thicken the stew.

Dried thyme: Adds a subtle earthy flavor.

Dried parsley: For a hint of freshness.

When preparing the chicken breasts, make sure to cube them into uniform pieces. This ensures even cooking and prevents any pieces from becoming overcooked or undercooked. Additionally, when whisking the heavy cream and flour together, ensure the mixture is completely smooth to avoid any lumps in your stew. This will help achieve a creamy and consistent texture.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• diced carrots - Substitute with diced parsnips: Parsnips have a similar texture and sweetness, providing a comparable flavor profile.

• diced celery - Substitute with diced fennel: Fennel adds a slightly different but pleasant anise flavor, which can enhance the stew's complexity.

• diced potatoes - Substitute with diced sweet potatoes: Sweet potatoes offer a different texture and a hint of sweetness, adding depth to the stew.

• frozen peas - Substitute with frozen green beans: Green beans provide a similar color and texture, maintaining the stew's visual appeal and nutritional value.

• diced onions - Substitute with diced shallots: Shallots have a milder and slightly sweeter flavor, which can add a subtle complexity to the stew.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a suitable alternative for those looking to reduce meat consumption while still providing a rich base flavor.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a slight sweetness, making it a good dairy-free alternative.

• all-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that can achieve a similar consistency in the stew.

• dried thyme - Substitute with dried rosemary: Rosemary has a robust flavor that can complement the other ingredients well, providing a different but pleasant herbal note.

• dried parsley - Substitute with dried basil: Basil offers a sweet and slightly peppery flavor, adding a new dimension to the stew's taste.

• Allow the stew to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the chicken pot pie stew into airtight containers. Glass containers are preferable as they do not absorb odors and are easy to reheat.
• Label each container with the date of preparation. This ensures you use the stew within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the stew within 3-4 days. This keeps the vegetables and chicken fresh and flavorful.
• For longer storage, place the containers in the freezer. The stew can be frozen for up to 3 months without losing its quality.
• When ready to reheat, thaw the stew in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the stew on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between.
• If the stew appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Avoid refreezing the stew once it has been thawed and reheated. This can compromise the quality and safety of the dish.

• For stovetop reheating, pour the leftover stew into a saucepan and heat over medium-low. Stir occasionally to ensure even heating. If the stew thickens too much, add a splash of chicken broth or water to reach the desired consistency.

• To reheat in the microwave, transfer a portion of the stew to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• For oven reheating, preheat your oven to 350°F (175°C). Transfer the stew to an oven-safe dish and cover with aluminum foil. Bake for 20-30 minutes, or until heated through. Stir halfway to ensure even heating.

• If using a slow cooker, transfer the leftover stew back into the slow cooker. Set to low and heat for 1-2 hours, stirring occasionally, until the stew is thoroughly warmed.

• For a quick reheat using an instant pot, use the sauté function. Pour the stew into the pot and heat, stirring frequently, until hot. If the stew is too thick, add a bit of chicken broth or water to adjust the consistency.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, perfect for making stews.

• Cutting board: A durable board on which to place materials for cutting, essential for chopping vegetables and cubing chicken.

• Chef's knife: A versatile knife used for chopping, slicing, and dicing ingredients.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients.

• Measuring spoons: Tools used to measure small quantities of ingredients like dried thyme and parsley.

• Mixing bowl: A bowl used for mixing ingredients together, particularly useful for combining the heavy cream and flour.

• Whisk: A kitchen utensil used for blending ingredients smooth or incorporating air into a mixture, ideal for whisking the cream and flour.

• Wooden spoon: A sturdy spoon used for stirring ingredients in the slow cooker.

• Ladle: A large, long-handled spoon used for serving soups, stews, or other liquids.

Prep ingredients ahead: Dice carrots, celery, potatoes, and onions the night before to save time in the morning.

Use pre-cooked chicken: Substitute raw chicken breasts with pre-cooked, shredded rotisserie chicken to reduce cooking time.

Frozen vegetables: Opt for pre-diced, frozen vegetables like carrots and celery to cut down on prep work.

Instant thickening: Use cornstarch instead of flour for a quicker thickening process.

Slow cooker liners: Use slow cooker liners for easy cleanup, saving you time on washing dishes.