There is nothing more comforting to me than a chicken pot pie other than perhaps chicken pot pie stew! Growing up, my mom’s chicken pot pie was my absolute favorite thing she made. It was perfect for the winter months when you want a warm and comforting meal. I get the same vibes from this chicken pot pie stew that I have been making for many years! It is everything you want from a chicken pot pie, without the pain of making a pie crust!

Ingredients and Substitutions:

  • The veggies – in this recipe I use onions, carrots, celery, mushrooms, peas and corn. If you don’t like one of these ingredients, just omit and increase another ingredient to make up for it! For example, if you don’t like corn, increase the peas or mushrooms!
  • Gluten free flour – I use Bob’s Red Mill GF 1-1 flour for this recipe. If you aren’t gluten free you can use all purpose flour.
  • White wine – I use white wine here to balance the richness of the dish and for some acidity. If you can’t consume alcohol, omit the wine and use 1/2 to 1 lemon, juiced at the end to balance the dish.
  • Chicken thighs – thighs are simply the best for this recipe because they shred better and don’t dry out. If you rather breast, you can use breast, but it may be slightly dry.
  • Yellow potato – I love yellow potato for the classic pot pie flavors, but you can use any potato here!
  • Coconut milk – I use coconut milk here because I am a dairy free girly and this is the best substitute for heavy cream. If you don’t like coconut milk, use heavy cream here instead. Although don’t be worried, you won’t taste the coconut flavor!

@kellyscleankitchen

Lets make chicken pot pie stew 🍜 the ultimate comfort food #chickenpotpie #stew #soup

♬ A Gentle Sunlight – James Quinn
  • SERVINGS:  4-6
  • PREP TIME: 15 Mins
  • ACTIVE TIME: 50 Mins
  • TOTAL TIME: 1 Hr

Ingredients:

  • 1 lb boneless skinless chicken thighs
  • salt and pepper
  • 1/4 cup olive oil
  • 1 onion, diced
  • 5 carrots, diced
  • 2 celery ribs, diced
  • 1 cup mushrooms, sliced
  • 5 garlic cloves, minced
  • 1/3 cup gluten free flour
  • 1 cup white wine, I like sauvignon blanc
  • 4 cups chicken stock
  • 1 can coconut milk, just the cream
  • 4 sprigs thyme
  • 1 large yellow potato, peeled and diced
  • 1 cup peas
  • 1 cup corn

Preparation:

STEP 1.

Season the chicken with salt and pepper and set aside.

STEP 2.

In a large pot over medium heat, add olive oil. Once warmed add the onions, carrots and celery and saute until cooked through, around 5-8 minutes, salting as you go. Add the mushrooms and saute until those are cooked through, another 5-10 minutes. Add the minced garlic and saute another 2 minutes.

STEP 3.

Sprinkle in the flour and coat the vegetables. Deglaze with the white wine and bring up to a simmer for 1 minute. Add the chicken stock, coconut milk, and stir so there are no clumps of flour. Add the thyme, season with salt and pepper to taste, and add the chicken to the pot. Bring up to a very low simmer and top with the lid, simmer for 30 minutes.

STEP 4.

Remove the chicken and set aside to shred. In the meantime, add the potatoes, peas and corn and stir in. Bring up to a simmer and simmer for 20 minutes, or until the potatoes are soft.

STEP 5.

Shred the chicken with two forks and stir back into the pot. Remove the thyme and taste for seasoning. Adjust accordingly and serve!

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