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Creamy Chicken Pot Pie Stew
All the cozy comfort of classic chicken pot pie in a creamy, hearty one-pot stew loaded with tender chicken, vegetables, and herbs. Recipes by Andrea Buckett. Watch Milk Masters on the Moove as local chefs cook up delicious dairy-inspired recipes perfect for a cold day adventure. Watch Now On YouTube
Ingredients
Instructions
- StepPlace 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.
- StepAdd 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.
- StepReturn 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.
- StepTurn the stove down to medium-low.
- StepAdd 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.
- StepStir in the frozen peas and cook for another 5 minutes, until heated through. Stir in half the parsley. Serve.
