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Chicken Pot Pie Stew
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Chicken Pot Pie Stew

Chicken Pot Pie Stew

with Crusty Garlic Toasts

Classic chicken pot pie soothes the soul, but who has the time? This meal combines all the comforting flavours you love in a hearty stew loaded with chicken and vegetables, and made in half the time! Soak up all the delicious broth with crusty garlic toasts.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

340 g

Chicken Breast Tenders

300 g

Red Potato

113 g


56 g

Green Peas

14 g

Parsley and Thyme

2 unit

Garlic, cloves

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit

Chicken Broth Concentrate

2 unit

Sub Roll

(Contains Gluten)

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories870 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate91 g
Sugar8 g
Dietary Fiber8 g
Protein53 g
Cholesterol185 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Large Bowl
Large Pot
Paper Towel
Measuring Cups
Baking Sheet
Small pot



Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/4-inch half-moons. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl), then finely chop. Roughly chop parsley. Peel, then mince or grate garlic.

Cook potatoes and mirepoix

Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then potatoes and mirepoix. Season with salt and pepper. Cook, stirring occasionally, until potatoes and mirepoix soften slightly, 4-5 min. Transfer potatoes and mirepoix to a large bowl.

Pan-fry chicken

Pat chicken dry with paper towels. Cut in half crosswise. Season with salt and pepper. Heat the same pot over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: The chicken will finish cooking in step 4!)

Make stew

Add Cream Sauce Spice Blend, thyme and half the garlic to the pot with chicken. Cook, stirring often, until chicken is coated, 1 min. Add broth concentrate, peas, potatoes and mirepoix and 2 cups water (dbl for 4 ppl). Bring to a simmer. Once simmering, cook until veggies are tender and broth thickens slightly, 10-12 min. Season with salt and pepper, to taste. (TIP: If you prefer a brothier stew, add more water, 1/4 cup at a time.)

Make garlic toasts

While stew simmers, halve rolls. Arrange on an unlined baking sheet, cut-side up. Melt 2 tbsp butter (dbl for 4 ppl) in a small pot or in microwavable bowl over low heat. Add remaining garlic and half the parsley to the pot. Season with salt and pepper, then stir to combine. Drizzle garlic butter onto cut-sides of rolls. Toast rolls in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)

Finish and serve

Divide stew between bowls. Sprinkle remaining parsley over top. Serve garlic toasts alongside for dipping.

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