Dairy Farmers of Ontario brings us this recipe for Creamy Chicken Pot Pie Stew, a comforting twist on the classic filled with tender chicken, vegetables, and a rich, velvety broth. It’s hearty, satisfying, and perfect for cozy family dinners.
Creamy Chicken Pot Pie Stew
Serves 4
Ingredients:
- 2 tablespoons butter
- 1 tablespoons vegetable oil
- 680g (1.5lbs) boneless skinless chicken thighs, cut into bite-sized pieces
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 2 teaspoon Italian seasoning
- ½ teaspoon Chili Flakes
- ½ teaspoon Salt
- ½ teaspoon pepper
- 2 cups chicken stock
- 2 yellow potatoes, peeled and diced
- 1 tablespoon cornstarch
- 1 cup milk
- ½ cup heavy cream
- ¾ cup frozen peas
- ⅓ cup roughly chopped parsley
Directions:
- Place a large Dutch oven or heavy-bottom pot over medium heat. Add the butter and vegetable oil. Add the chicken and cook for about 6 minutes, stirring occasionally until slightly browned and almost cooked through. Transfer the chicken to a bowl and set aside.
- Add the carrots, celery and onion to the same pot and cook for 5 minutes or until the vegetables are starting to soften slightly. Stir in the garlic, onion powder, Italian seasoning, chili flakes, salt and pepper. Cook for 1 minute until the garlic is fragrant.
- Return the cooked chicken to the pot along with any juices that have accumulated on the plate. Add the potatoes. Pour in the stock and bring to a simmer. Cook, covered for about 15 minutes, stirring occasionally until the potatoes are tender.
- Turn the stove down to medium-low.
- Add the cornstarch to a small bowl. Slowly pour in the milk while whisking to create a smooth slurry. Pour the slurry into the stew while stirring. Add the cream and stir to combine. Bring back to a simmer and cook for two minutes.
- Stir in the frozen peas and cook for another 5 minutes, until heated through. Stir in half the parsley. Serve.
