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–+ servings

Healthy Chicken Pot Pie Stew with Buttery Garlic “Crust” Croutons

This healthy recipe transforms the comfort of classic chicken pot pie into a lighter, creamy stew packed with tender veggies and lean chicken. The crispy garlic croutons made from whole wheat bread replace the traditional crust, adding a savory crunch to every bite.
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Active Time 1 hour
Course Stew
Cuisine American
Servings 4

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.
Keyword creamy chicken vegetable stew, crustless chicken pot pie stew, easy healthy soup recipes, healthy chicken pot pie, healthy recipes, light chicken dinner ideas, whole wheat garlic croutons
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