Slow Cooker Chicken Pot Pie Stew Recipe

Chicken breasts: Cubed pieces of chicken that will become tender and flavorful as they cook.

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

Potatoes: Diced potatoes that provide a hearty texture and soak up the flavors of the stew.

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

Cream of chicken soup: A creamy soup that thickens the stew and adds richness.

Dried thyme: An herb that adds a subtle earthy flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the stew.

Refrigerated biscuit dough: Optional, but perfect for serving on top of the stew for a classic pot pie experience.

To ensure the chicken remains tender and flavorful, consider searing the cubed chicken breasts in a hot skillet with a bit of olive oil before adding them to the slow cooker. This step adds a depth of flavor through caramelization and helps lock in the juices. Additionally, for a richer taste, you can sauté the diced potatoes and mixed vegetables in the same skillet, allowing them to pick up any browned bits left from the chicken. This extra layer of flavor will elevate your chicken pot pie stew to a new level of deliciousness.

• Chicken breasts - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it a suitable substitute in this stew.

• Frozen mixed vegetables - Substitute with fresh vegetables: Fresh vegetables such as carrots, peas, and green beans can be used instead of frozen ones for a fresher taste and texture.

• Diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a bit of sweetness to the stew, while still providing the same hearty texture.

• Chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the dish vegetarian-friendly without compromising on flavor.

• Cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and adds a different depth of flavor to the stew.

• Dried thyme - Substitute with dried rosemary: Dried rosemary provides a different but complementary herbal note to the dish.

• Salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color of the stew.

• Refrigerated biscuit dough - Substitute with puff pastry: Puff pastry can be used to create a flaky, buttery topping for the stew, offering a different texture and richness.

• Allow the stew to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the stew to airtight containers. For best results, use containers that are specifically designed for freezing, as they will help maintain the quality of your meal.
• Label each container with the date and contents. This will help you keep track of how long the stew has been stored and ensure you use it within a safe timeframe.
• Store the stew in the refrigerator if you plan to eat it within 3-4 days. This is the optimal time frame for maintaining the best flavor and texture.
• For longer storage, place the containers in the freezer. The stew can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the stew in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the ingredients.
• Reheat the stew on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can reheat it in the microwave, stirring every few minutes to distribute the heat evenly.
• If the stew appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
• Serve the reheated stew with freshly baked biscuits or any other preferred side to recreate the comforting experience of the original dish.

• For the stovetop method, place the leftover chicken pot pie stew in a saucepan. Heat over medium-low, stirring occasionally, until warmed through. This method helps maintain the stew's texture and flavor.
• To reheat in the microwave, transfer a portion of the stew to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.
• If you prefer using the oven, preheat to 350°F (175°C). Transfer the stew to an oven-safe dish, cover with foil, and bake for about 20-25 minutes or until heated through. This method is great for reheating larger quantities.
• For those with an Instant Pot, use the sauté function. Add the leftover stew to the pot and heat, stirring occasionally, until thoroughly warmed. This method is quick and efficient.
• If you have a slow cooker, you can reheat the stew on the low setting. Transfer the leftovers to the slow cooker and heat for 1-2 hours, stirring occasionally, until hot. This method is perfect for maintaining the stew's consistency and flavor.

• Slow cooker: Essential for cooking the stew slowly over several hours, ensuring the chicken and vegetables become tender and flavorful.

• Cutting board: Used for safely and efficiently cubing the chicken breasts and dicing the potatoes.

• Chef's knife: Necessary for cutting the chicken and vegetables into the appropriate sizes.

• Measuring cups: Used to accurately measure the frozen mixed vegetables, diced potatoes, and chicken broth.

• Measuring spoons: Needed to measure out the dried thyme, salt, and black pepper precisely.

• Mixing spoon: Useful for stirring all the ingredients together in the slow cooker to ensure they are well combined.

• Can opener: Required to open the can of cream of chicken soup and the can of refrigerated biscuit dough if using.

• Oven: If using the biscuit dough, the oven is needed to bake the biscuits according to the package instructions.

• Baking sheet: Used for placing the biscuit dough on to bake in the oven.

Use pre-cooked chicken: Save time by using pre-cooked chicken breasts. Just cube and add them to the slow cooker.

Frozen vegetables: Opt for frozen mixed vegetables to skip washing and chopping.

Instant potatoes: Use instant diced potatoes to reduce prep time.

Pre-made broth: Choose store-bought chicken broth for convenience.

Canned soup: Utilize canned cream of chicken soup to avoid making it from scratch.

Refrigerated biscuits: Serve with refrigerated biscuit dough for a quick and easy topping.