Slow Cooker Chicken Pot Pie Stew Recipe

Chicken breast: Cubed and provides the main protein for the stew.

Frozen mixed vegetables: A convenient mix of vegetables like peas, carrots, and corn.

Chicken broth: Adds flavor and liquid to the stew.

Cream of chicken soup: Thickens the stew and adds a creamy texture.

Garlic powder: Adds a subtle garlic flavor.

Onion powder: Provides an onion flavor without the need to chop onions.

Salt: Enhances the overall flavor of the stew.

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

Milk: Adds creaminess to the stew.

Refrigerated biscuits: Baked separately and served on top of the stew.

To ensure your chicken breast remains tender and juicy, consider searing the cubed chicken in a hot skillet with a bit of oil before adding it to the slow cooker. This step not only locks in moisture but also adds a depth of flavor to your stew. Additionally, when adding the milk towards the end, make sure it is at room temperature to prevent curdling.

• cubed chicken breast - Substitute with cubed turkey breast: Turkey breast has a similar texture and flavor profile to chicken breast, making it 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.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the dish vegetarian-friendly while still adding depth of flavor.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and a slightly different but complementary flavor.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with minced fresh onion: Fresh onion can add a more intense and natural onion flavor to the stew.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent pepper taste.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free option while maintaining a creamy texture.

• refrigerated biscuits - Substitute with puff pastry: Puff pastry can provide a flaky and buttery topping similar to biscuits.

• Allow the stew to cool completely before storing. This helps prevent condensation, which can lead to soggy vegetables and a watery texture.

• Transfer the cooled stew into airtight containers. For best results, use containers that are specifically designed for freezing, as they help maintain the quality of the food.

• Label each container with the date and contents. This ensures you can keep track of how long the stew has been stored and helps you avoid any mystery meals.

• Store the containers in the refrigerator if you plan to consume the stew within 3-4 days. This keeps the chicken and vegetables fresh and safe to eat.

• For longer storage, place the containers in the freezer. The stew can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the stew in the refrigerator overnight. This gradual thawing process helps maintain the integrity 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, using a microwave-safe container and stirring halfway through the heating process.

• If the stew appears too thick after reheating, add a splash of chicken broth or milk to reach your desired consistency. Stir well to incorporate the liquid.

• Serve the reheated stew with freshly baked biscuits for the best taste and texture. If you have leftover biscuits, you can reheat them in the oven or toaster oven to regain their crispiness.

• For stovetop reheating:

  1. Pour the leftover stew into a saucepan.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  3. Add a splash of chicken broth or milk if the stew has thickened too much.
  4. Once heated through, serve with a freshly baked biscuit on top.

• For microwave reheating:

  1. Transfer the stew to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. If needed, add a bit of chicken broth or milk to maintain the desired consistency.
  5. Serve with a freshly baked biscuit on top.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the stew to an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 20-25 minutes, or until the stew is hot and bubbly.
  5. Stir halfway through to ensure even heating.
  6. Serve with a freshly baked biscuit on top.

• For slow cooker reheating:

  1. Pour the leftover stew back into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally.
  4. If the stew has thickened too much, add a bit of chicken broth or milk.
  5. Serve with a freshly baked biscuit on top.

• Slow cooker: This is the main appliance used to cook the stew slowly and evenly over several hours.

• Mixing spoon: Used to stir the ingredients together in the slow cooker to ensure they are well combined.

• Measuring cups: Essential for accurately measuring the chicken broth, milk, and other ingredients.

• Measuring spoons: Used to measure out the garlic powder, onion powder, salt, and pepper precisely.

• Baking sheet: Needed to bake the refrigerated biscuits according to the package instructions.

• Oven: Used to bake the biscuits to a golden brown.

• Knife: Necessary for cubing the chicken breast into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken breast.

• Can opener: Used to open the can of cream of chicken soup.

• Serving spoon: Ideal for serving the stew into bowls and placing the biscuit on top.

Prep ingredients ahead: Cube the chicken breast and measure out the frozen mixed vegetables the night before.

Use pre-cooked chicken: Substitute with rotisserie chicken to cut down on cooking time.

Opt for canned vegetables: Swap frozen mixed vegetables with canned ones for quicker preparation.

Instant biscuits: Use refrigerated biscuits that bake faster.

Batch cooking: Double the recipe and freeze half for a future meal.