Slow Cooker Chicken Pot Pie Stew Recipe

Chicken breasts: Cubed pieces of chicken that provide the main protein for the stew.

Frozen mixed vegetables: A convenient mix of vegetables like peas, carrots, and corn that add color and nutrition.

Potatoes: Diced potatoes that add heartiness and texture to the stew.

Onions: Chopped onions that bring a savory depth of flavor.

Chicken broth: A flavorful liquid base that enhances the taste of the stew.

Heavy cream: Adds a rich, creamy texture to the stew.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

All-purpose flour: Helps to thicken the stew, giving it a hearty consistency.

To ensure a rich and creamy texture in your slow cooker chicken pot pie stew, make a slurry by mixing the all-purpose flour with a small amount of the chicken broth before adding it to the slow cooker. This helps to evenly distribute the flour and prevents clumping, resulting in a smoother stew.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.

• frozen mixed vegetables - Substitute with fresh mixed vegetables: Fresh vegetables can provide a more vibrant flavor and texture compared to frozen ones.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a bit of sweetness, which can complement the other ingredients well.

• chopped onions - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the stew while still providing a rich flavor.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture and a slight hint of coconut flavor, which can add an interesting twist to the stew.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can add a subtle heat without altering the color of the stew.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is a good gluten-free alternative to flour.

• Allow the stew to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the chicken pot pie stew into airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• For short-term storage, place the containers in the refrigerator. The stew will keep well for up to 3-4 days.
• If you plan to freeze the stew, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the stew freezes.
• Label the containers or bags with the date and contents. This helps you keep track of how long the stew has been stored.
• When ready to reheat, thaw the stew in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the vegetables and chicken.
• Reheat the stew on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, stirring every few minutes to ensure even heating.
• If the stew appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Enjoy your reheated chicken pot pie stew with a side of crusty bread or a fresh salad for a complete meal.

• Stovetop Method:

  • Pour the stew into a saucepan or pot.
  • Heat over medium heat, stirring occasionally to ensure even heating.
  • Once the chicken and vegetables are heated through, typically around 10-15 minutes, it's ready to serve.

• Microwave Method:

  • Place a portion of the stew in a microwave-safe bowl.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Heat on high for 2-3 minutes, stirring halfway through.
  • Continue heating in 1-minute increments until the stew is hot throughout.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Transfer the stew to an oven-safe dish.
  • Cover with aluminum foil to prevent drying out.
  • Bake for about 20-30 minutes, or until the stew is heated through.

• Slow Cooker Method:

  • Return the leftover stew to the slow cooker.
  • Set to low and heat for 1-2 hours, stirring occasionally, until the stew is hot.

• Double Boiler Method:

  • Fill a large pot with water and bring to a simmer.
  • Place the stew in a heatproof bowl and set it over the simmering water.
  • Stir occasionally until the stew is heated through, which may take around 15-20 minutes.

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

• Cutting board: A durable board on which to place material for cutting.

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

• 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.

• Mixing spoon: A long-handled spoon used for stirring ingredients together.

• Mixing bowl: A bowl used to combine ingredients.

• Peeler: A tool used to remove the outer skin or peel of certain vegetables.

• Ladle: A large, long-handled spoon with a deep bowl for serving liquids.

• Tongs: A tool used to grip and lift objects, often used to handle hot food.

• Serving bowl: A bowl used to serve the finished dish.

Prep ingredients in advance: Cube the chicken breasts and chop the onions and potatoes the night before.

Use pre-chopped vegetables: Opt for frozen mixed vegetables to save chopping time.

Quick thickening: Mix the flour with a bit of chicken broth before adding to avoid lumps.

Double the recipe: Make a larger batch and freeze portions for future meals.

Slow cooker liners: Use liners to minimize cleanup time.