Chicken Pot Pie Stew

Chicken Pot Pie Stew

Servings: 5-6

Total Time: 40 minutes

4 TBS butter

4 TBS flour

1 small onion

5 cloves garlic

2 carrots

1 cup whole milk

1 cup water

1 TSP chicken bouillon

2 cups shredded rotisserie chicken

1 cup frozen corn*

Mashed potatoes to serve with

Seasoning (to taste)

Celery seed (only use if you don’t have celery)

Thyme

Rosemary

Garlic Powder

Salt

Pepper

Directions:

In a large pot (I used my Dutch oven), melt butter. Sauté carrots, onions & garlic until onions are translucent.

Add in seasonings & let them cook for a couple minutes. After this, add the flour and cook it down with the vegetables.

Pour in your milk & stir the bouillon into the milk. Next, add your chicken & corn.

You will need to add water to keep the mixture slightly soupy because it will thicken as it cooks. Let it simmer for ~20 minutes on low.

During the last 5 minutes, taste & adjust your seasoning. Once it’s to your liking, serve over mashed potatoes & enjoy! 🫶

Side Notes

This was definitely a “use what I have” meal, so I was able to pull together this delicious dish with items I already had at home. If you want something warm & nourishing, give this recipe a try. There’s nothing super innovative about this dish, I just didn’t have the energy to make a crust - but I did have mashed potatoes on hand. There are so many ways to change up this dish to get rid of ingredients sitting around.

Also, if you don’t want this over mashed potatoes, serve it on it’s own, thin it out with more milk or water and have it like a soup with some baguette dipped in, over a baked potato, leftover biscuits, french fries, cauliflower mash, or cornbread.

Suggestions to add to this dish:

Celery

Zucchini

Peas

Kale

Spinach

Green Beans

Heavy Whipping Cream

Half & Half