Chicken Pot Pie Stew Recipe

Warm up this fall with a bowl of Souplantation and Sweet Tomatoes’ Chicken Pot Pie Stew. Exclusive to our seasonal fall menu, this stew offers a rich and creamy base packed with roasted chicken, red potatoes, carrots, celery, mushrooms, pearl onions and green peas.

Make you own batch with our very own recipe!

Bowl of Chicken Pot Pie Stew from Souplantation and Sweet Tomatoes

Chicken Pot Pie Stew

 1 hour
 9 ½ cups


Raw chicken breast 1/2 lb
Butter 1/2 lb
Diced carrot (3/8″ pieces) 1 1/4 cup
Sliced celery (1/4″ pieces) 1 cup
Minced garlic 1 1/2 tsp
All purpose white flour 6 tbsp
Water 2 1/2 cups
Whole milk 1 1/4 cups
Whipping cream 3/4 cup
Diced red potatoes (1/2″ pieces) 2 cups
Sliced mushrooms (1/4″ pieces) 1 1/2 cups
Pearl onions 3/4 cups
Peas 1/3 cup
Chicken bouillon 4 tsp
Dried thyme 1 1/4 tsp
Kosher salt 1 1/4 tsp
White pepper 1/2 tsp
Black pepper 1/8 tsp
Chopped curly parsley 1/4 cup


  1. Preheat oven to 325 degrees F. Place chicken breast on metal sheet pan. Roast in oven until an internal temperature of 165 degrees F. Slice chicken into ¼” thick pieces and set aside.
  2. In a 4 quart pot, melt the butter. Add carrot, celery, and garlic and sauté on medium heat for 5 minutes.
  3. Add white flour and stir to combine. Cook on low-medium heat for 2 minutes.
  4. Add water, milk, whipping cream, red potatoes, mushrooms, pearl onions, peas, chicken bouillon, thyme, kosher salt, white pepper, black pepper, and cooked chicken pieces. Stir to thoroughly combine. Bring to 190 degrees F and simmer for 20 minutes or until potatoes are tender. Stir frequently.
  5. Fold in parsley and serve. Season to taste with salt and pepper.

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