Chicken Pot Pie Stew

Chicken Pot Pie Stew

March 17, 2023

In this day and age, I get excited about all the options I have to cook chicken quickly. Sometimes I find myself thinking about  how I can make this quickly in my Instant Pot but then I realize, this recipe for Chicken Pot Pie Stew really isn’t hard to begin with.

Don’t get me wrong, I do love cooking chicken quickly in a pressure cooker. However, sometimes you have to think through not overcooking the chicken if you know the recipe will go beyond the first step of cooking the chicken.

For the recipe, I knew I wanted smaller pieces of chicken instead of large chunks. The great news about small pieces of chicken is they cook quickly! Also, when I am in charge of cooking the chicken in the stockpot, I can see when it’s cooked and remove it from heat before it gets too dry.

To save on time, I do prefer using kitchen shears to remove anything unwanted from the chicken breast and then cut it down into the cube sizes I want.

Chicken Pot Pie Stew

Recipe bySteph Wagner (Bariatric Food Coach)
Servings: 6
Prep Time: 15 mins; Cook Time: 30 mins; Total Time: 45 mins


  • 1 lb boneless skinless chicken breast cubed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup yellow onion diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 2 cloves garlic minced or pressed
  • 1 tsp thyme dried
  • 1 tsp oregano dried
  • 14.5 oz chicken broth
  • 1 cup green beans frozen, cut
  • 1 cup white beans


  1. Season the chicken with salt and pepper. Heat a large stockpot to medium to medium-high heat. Spray with olive oil and add chicken. Cook a few minutes until mostly cooked through. Remove from pan and cover.
  2. Spray pot with oil and add onion, celery, carrots, garlic, thyme and oregano. Sauté 2-3 minutes until softened. Return chicken to the pot. Reserve a couple tablespoons of broth and add the rest of the broth and green beans to the pot. Turn heat to medium-low.
  3. Meanwhile, add beans and reserved broth to a blender. Blend until smooth. Add beans to the stockpot.
  4. Simmer stew for 20 minutes.

Nutritional Info

Calories 161; Carbohydrates 15 grams; Fat 2 grams; Protein 20 grams

Check out more from Steph of Bariatric Food Coach on ObesityHelp!

Chicken Pot Pie Stew


Steph Wagner MS, RDN has worked as a dietitian and food coach to bariatric patients since 2009. She is the co-founder with her husband Kevin, a web developer. Together they've built an extensive, user-friendly website and community for post-op patients. Steph also has a published cookbook “Best Fork Forward: Everyday Dinners After Weight-Loss Surgery.” Read more articles by Steph!
Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.