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Comfort Food • 45 Mins • Gluten-Free

Chicken Pot Pie Stew

A wholesome, one-pot take on the classic comfort favorite. Rich, creamy, and packed with nourishing vegetables, this stew captures the soul of a pot pie without the heavy crust.

Ingredients

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 large carrots, sliced
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp olive oil or ghee
  • 1/3 cup gluten-free flour blend
  • 4 cups chicken broth (low sodium)
  • 1 cup unsweetened almond milk
  • 1 cup frozen peas
  • 2 medium potatoes, diced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped

Method

  1. In a large heavy-bottomed pot, heat the olive oil or ghee over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes.
  2. Stir in the garlic and cook for another 1 minute.
  3. Add the chicken pieces and season. Cook for 5–6 minutes, until lightly browned.
  4. Sprinkle the gluten-free flour over. Stir well and cook for 1–2 minutes.
  5. Slowly pour in the broth while stirring. Add milk, potatoes, herbs, and bay leaf.
  6. Bring to a gentle boil, then simmer for 25–30 minutes until potatoes are tender.
  7. Stir in frozen peas and cook for 3–5 minutes.
  8. Taste and adjust seasoning. Remove the bay leaf.
  9. Ladle into bowls, garnish with parsley, and serve.
Recipe Tips & Notes

For an extra boost of nutrition, add a handful of kale or baby spinach during the final 2 minutes of simmering. To make this vegan-friendly, substitute the chicken for hearty white beans or roasted cauliflower.

Stew Cooking Tips

Nourishing Broth

Simmer bones with apple cider vinegar to extract maximum minerals and collagen for wellness.

Slow Cooked Flavors

Low and slow heat allows the herbs to release their anti-inflammatory properties fully into the stew.

Pro Tip

For an extra creamy texture without dairy, blend a small portion of the cooked vegetables and stir them back in.

Community Comments

Sarah M.

Absolutely love this recipe! It's so creamy without the heavy feeling. The thyme and rosemary really bring it all together. Perfect for cold evenings.

James L.

The almond milk swap worked perfectly. My family couldn't even tell it was dairy-free. Definitely a new weeknight staple in our house!

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