Chicken Potpie Stew

A great do-ahead recipe for a group, easily prepared a day ahead and gently reheated just before serving.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups chicken stock
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 medium Yukon gold potatoes, peeled and diced
  • 2 stalks celery, diced
  • 3 Tbsp. arrowroot powder
  • ½ cup evaporated skim milk
  • 2 sprigs fresh thyme
  • ¼ tsp. salt
  • ½ tsp. ground black pepper


  • Place the chicken and stock in a medium saucepan. The stock should just cover the chicken. Bring the liquid to a gentle simmer over medium heat. Simmer until the chicken is just cooked, about 8 minutes. Remove the chicken with a slotted spoon and reserve.
  • Add the onion, carrots, potatoes, celery, and thyme sprigs to the stock. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer 15 minutes until the vegetables are tender.
  • Combine arrowroot powder and evaporated milk in a small bowl. Add mixture to the saucepan. Season with salt and pepper and simmer 5 minutes more. Discard thyme sprigs before serving.