Crustless Chicken Pot Pie Stew With Creamy Herb Broth

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10–11 cups stew)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/4 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp (56 g) unsalted butter
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 3 celery ribs, diced (about 1 cup)
• 3 garlic cloves, minced
• 1/3 cup (40 g) all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1 bay leaf
• 1 cup (145 g) frozen peas
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice (optional, for brightness)

Do This

• 1. Season chicken with 1 tsp salt and 3/4 tsp pepper; sear in oil over medium-high heat, 5–6 minutes total.
• 2. Add butter; sauté onion, carrots, and celery 6–8 minutes; add garlic 30 seconds.
• 3. Stir in flour 1 minute to make a roux.
• 4. Whisk in broth gradually; simmer 10 minutes until thick and veggies are tender-crisp.
• 5. Stir in milk, cream, thyme, sage, and bay; simmer 5 minutes.
• 6. Add peas and parsley; simmer 2–3 minutes. Remove bay leaf.
• 7. Taste, adjust salt/pepper, add lemon juice if using; serve hot.

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Why You’ll Love This Recipe

• All the cozy, classic chicken pot pie flavor in a one-pot stew with no crust to fuss with.
• A creamy, herb-infused broth that tastes rich without being heavy or complicated.
• Weeknight-friendly: ready in about 50 minutes, with simple, familiar ingredients.
• Great for leftovers: it reheats beautifully and gets even more flavorful overnight.

Grocery List

• Produce: yellow onion, carrots, celery, garlic, fresh parsley, lemon (optional)
• Dairy: unsalted butter, whole milk, heavy cream
• Meat: boneless, skinless chicken thighs
• Frozen: frozen peas
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, dried thyme, dried sage, bay leaf, kosher salt, black pepper

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 1/4 tsp kosher salt, divided (plus more to taste)
• 3/4 tsp freshly ground black pepper
• 2 tbsp olive oil

Vegetables

• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 3 celery ribs, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 cup (145 g) frozen peas
• 2 tbsp chopped fresh parsley

Creamy Herb Broth

• 4 tbsp (56 g) unsalted butter
• 1/3 cup (40 g) all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1 bay leaf
• 1 tsp fresh lemon juice (optional, added at the end)

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken pieces dry with paper towels (this helps them brown instead of steam). Season with 1 tsp of the kosher salt and all the black pepper.

Step 2: Sear for flavor

Set a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tbsp olive oil. When the oil shimmers, add the chicken in a single layer.

Sear for 5–6 minutes total, stirring only occasionally, until the chicken is lightly browned on the outside. (It does not need to be fully cooked yet.)

Step 3: Sauté the aromatic vegetables

Add 4 tbsp butter to the pot. Once melted, add the onion, carrots, and celery. Cook, stirring often, for 6–8 minutes, until the onions look soft and the carrots begin to lose their raw edge.

Add the garlic and cook for 30 seconds, just until fragrant.

Step 4: Build a roux to thicken the stew

Sprinkle in the 1/3 cup flour. Stir constantly for 1 minute, making sure the flour coats the chicken and vegetables and turns slightly golden. This quick cook removes the raw flour taste and sets you up for a smooth, creamy stew.

Step 5: Add broth and simmer until thickened

Slowly pour in about 1 cup of the chicken broth, stirring well to dissolve any floury bits. Then pour in the remaining broth, stirring until smooth.

Bring to a gentle simmer, then reduce heat to medium-low. Simmer for 10 minutes, stirring every couple of minutes, until the stew thickens and the carrots are tender-crisp.

Step 6: Make it creamy and herb-infused

Stir in the milk, heavy cream, dried thyme, dried sage, and the bay leaf. Keep the stew at a gentle simmer (avoid a hard boil once dairy is added).

Simmer for 5 minutes, stirring occasionally, until the broth looks creamy and coats the back of a spoon. Check that the chicken reaches an internal temperature of 165°F (74°C).

Step 7: Add peas, finish, and serve

Stir in the frozen peas and simmer for 2–3 minutes, just until heated through and bright green. Turn off the heat. Stir in the fresh parsley.

Remove and discard the bay leaf. Taste and add the remaining 1/4 tsp salt (or more to taste). If you want the flavor to pop, stir in 1 tsp lemon juice right at the end.

Serve hot in bowls. If you’d like, pair it with warm bread or biscuits on the side (not a crust, but still very cozy).

Pro Tips

• Keep the simmer gentle after adding dairy: A low simmer helps maintain a smooth, creamy texture.
• For the thickest “pot pie” vibe: Let the stew rest off the heat for 5 minutes before serving; it will thicken as it cools slightly.
• Prevent lumps: Add the broth gradually at first and stir well to dissolve the roux.
• Best chicken choice: Thighs stay juicy and tender during simmering. If using breast, reduce simmer time slightly and don’t overcook.
• Season at the end: Broth brands vary in saltiness; final seasoning makes the flavor more consistent.

Variations

• Extra-herby: Add 1/2 tsp dried rosemary with the thyme and sage, or stir in 1 tsp chopped fresh thyme at the end.
• Turkey pot pie stew: Swap chicken for 1 1/2 lb (680 g) cooked turkey. Skip searing; add turkey in Step 6 and simmer just long enough to heat through.
• Lighter creamy broth: Use 1 1/2 cups (360 ml) milk and omit the cream. (Texture will be a bit less rich but still creamy.)

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, until steaming hot (aim for 165°F / 74°C).

To make ahead, you can chop the onion, carrots, and celery up to 24 hours in advance and refrigerate them in a sealed container. The finished stew can be made 1–2 days ahead; it will thicken in the fridge, so add 2–4 tbsp broth or milk while reheating to loosen it.

Freezing: Dairy-based stews can separate when thawed, but it’s still workable. Freeze up to 2 months. Thaw overnight in the fridge and reheat gently, whisking to re-emulsify.

Nutrition (per serving)

Approximate (1/6 of recipe): 430 calories, 28 g protein, 26 g fat, 21 g carbohydrates, 3 g fiber, 6 g sugar, 680 mg sodium.