There’s something kind of magical about the comfort of chicken pot pie, especially when it’s cold outside or life’s just being a little too much.
But not everyone’s in the mood for heavy crusts or long baking times. That’s where this chicken pot pie stew steps in—bringing the same cozy flavor, but lighter, quicker, and way less fussy.
A Cozy Favorite, Made Simpler & Lighter
This isn’t just another healthy soup idea. It’s a twist that still delivers that creamy base, those hearty chunks of chicken and veggies, and all the classic seasoning you’d expect—but without needing to roll out dough or turn on the oven for an hour.
It lands right in that sweet spot between comfort food and smart eating.
The stew gets its richness from a mix of almond milk and broth, but don’t worry—it still eats like a full-on comfort bowl. Yukon gold potatoes, mushrooms, frozen mixed vegetables, and just the right amount of seasoning all come together to make this feel like something special.
It’s the kind of recipe that fits perfectly into a family-friendly dinner rotation and works just as well reheated the next day.
Let’s Talk About Those “Crust” Croutons
Instead of using pastry, the recipe swaps in whole wheat croutons with a buttery garlic and parmesan topping.
These croutons are baked until they’re crisp outside but still slightly chewy inside. They bring just enough crunch to balance out the stew’s smooth, creamy texture. And honestly? They’re kind of addictive on their own.
It’s a clever little upgrade. No more soggy crust edges or uneven baking. These croutons give that toasted, golden flavor with way less work—and they hold up better in storage, too. Make a double batch and save extras for salads or snacking.
Perfect for All Kinds of Lifestyles
What’s great about this stew is how adaptable it is. Whether you’re eating low-fuss, watching what’s on your plate, or just want something that feels homemade without spending all day in the kitchen, this dish checks all the boxes.
It’s one of those healthy dinner recipes that doesn’t scream “healthy.” The creamy consistency and deep flavor tricks the brain into thinking it’s indulgent, but it’s actually pretty easy on the prep and cleanup side.
It also makes a good recipe for meal prep—store it in the fridge for a few days or freeze it for later, and the flavors only get better as it sits.
Easy Swaps & Add-Ons
Need to switch it up? Try these tweaks:
- Want it vegetarian? Sub the chicken with white beans or chickpeas for added texture and protein.
- Going dairy-free? Skip the parmesan or use a plant-based alternative for the croutons.
- Prefer different veggies? Broccoli, spinach, or cauliflower all mix in well, especially if you’ve got leftovers that need using up.
- Craving more spice? Add a pinch of crushed red pepper or a splash of hot sauce to the pot while it simmers.
It’s the kind of flexible, forgiving recipe that adjusts to what’s in the fridge—or whatever mood strikes.
A Go-To Stew for All Seasons
Some recipes just stick around, not because they’re trendy but because they work. This chicken pot pie stew has that kind of staying power.
It’s quick enough for weeknights, cozy enough for lazy Sundays, and special enough to serve to guests (especially with those garlic croutons piled high on top).
This stew is definitely worth bookmarking. With balanced textures, warm flavors, and simple steps, it brings classic comfort into today’s kitchens.
Healthy Chicken Pot Pie Stew with Buttery Garlic “Crust” Croutons
Equipment
- Large Dutch oven or heavy-bottomed pot
- Rimmed baking sheet
- Whisk
- Oven
Ingredients
For the Stew (Basic Version):
- 2 tablespoons extra virgin olive oil
- 8 ounces sliced cremini (baby bella) mushrooms (about 2½ cups)
- 3 medium celery stalks diced (about 1 cup)
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 cups unsweetened almond milk or nonfat milk
- 1 14.5-ounce can low sodium chicken broth
- 2 medium Yukon gold potatoes peeled and diced (about 2 cups)
- 1 12-ounce bag frozen mixed vegetables (e.g., carrots, green beans, corn, peas)
- 2 cups cooked, shredded chicken (from about 2 medium breasts)
For the Croutons:
- 4 slices whole wheat bread cut into 1-inch cubes (about 4 cups)
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 2 tablespoons unsalted butter melted
- 1 tablespoon finely grated Parmesan cheese
Instructions
- Preheat the Oven: Adjust your oven rack to the top third and set the temperature to 350°F.
- Start the Stew: Warm a Dutch oven over medium-high heat. Add olive oil, then toss in mushrooms. Cook for 8 minutes, stirring occasionally until lightly browned. Add celery, garlic powder, salt, thyme, sage, and pepper. Continue cooking until the celery softens and mushrooms deepen in color—about 3 minutes.
- Thicken the Base: Sprinkle flour evenly over the veggies and stir continuously for about a minute, ensuring it loses its raw appearance. Slowly whisk in almond milk and chicken broth a bit at a time to form a smooth mixture.
- Simmer and Add Ingredients: Stir in the potatoes and bring the pot to a gentle simmer. Let cook uncovered for 10 minutes, then mix in the frozen vegetables. Simmer partially covered for another 15 minutes until the potatoes are soft and the stew thickens. Reduce the heat if bubbling too much. Stir in the shredded chicken and season to taste.
- Bake the Croutons: Spread bread cubes on a baking sheet and sprinkle with salt and garlic powder. Drizzle with melted butter, toss to coat, and arrange in a single layer. Bake for 5 minutes. Toss again, sprinkle Parmesan, then bake for another 10 minutes until golden. Let cool on the pan to crisp up.
- Serve: Spoon the hot stew into bowls and top with plenty of croutons.
Notes
- Storage Tips: Store the stew in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or microwave with a splash of broth or milk if too thick. Croutons keep well in an airtight container at room temperature for 4 days.
- For added flavor, swap in roasted garlic powder or add a pinch of red pepper flakes.
- This stew is great for meal prep and adapts well to different vegetables or dairy alternatives.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.