Creamy Chicken Stew – An Old Fashioned Chicken Pot Pie Recipe

Debbie’s Chicken Goop is a crustless chicken pot pie stew that gets served along side of biscuits. It’s a hearty chicken dinner that will become a requested staple in your house.

Old Fashioned Chicken Pot Pie Recipe with no crust

This recipe belongs to my friend Debbie. Her family lovingly calls it Chicken Goop or Chicken Slop but it reminds me of a crust-less chicken pot pie or a creamy chicken stew. She serves biscuits on the side instead of the traditional way over top.

I think that concept is great. I’ve tried making casseroles that have biscuits baked on the top, and I struggle with the biscuits being doughy on the bottom and too dark on top.  This method solves that problem.

Debbie was telling me how she had her adult children home for the day, and her son requested this chicken slop. I was immediately intrigued, and she kindly shared her recipe. It is the best type of comfort food.

I love how this stove top chicken pot pie uses a couple different shortcuts to save time and energy.

1. Using a rotisserie chicken is a huge time saver.  I tend to grab one in the refrigerated section of the grocery store so that I’m all ready to go when I need a moist, tender chicken for a recipe.
2. The deep, rich, slow cooked flavor comes from chicken soup base.  Debbie recommends the brand Better Than Bouillon, but there’s many other brands readily available.

What is soup base?

Soup base, also known as cooking base, is concentrated cooking paste that is used instead of cooking broth. By adding boiling water, it creates a broth full of meat and/or vegetable flavors.  It can be found on the shelf, but should be refrigerated after opening.

How to Make Chicken Pot Pie with Biscuits

Step by Step Instructions

1. In a Dutch oven or large sauce pan, melt butter and sauté diced onions and celery until tender.
2. Add flour and chicken base and stir until combined; let cook while stirring for 30 seconds.
3. Slowly add milk while stirring until the chicken goop thickens.
4. Once thick, add diced chicken, potatoes and mixed vegetables.
5. Let simmer, stirring occasionally, until all the vegetables are tender.
6. Taste, and season with black pepper and more chicken base if desired.
7. Serve in bowls with crackers or biscuits.

Storage Instructions

Let leftovers cool completely. Transfer to an airtight container, and store in the fridge for 3 to 5 days.

For the full ingredient list and instructions for creamy chicken stew, scroll to the bottom of this post.

Recipe FAQs

• This is a non-traditional chicken pot pie with biscuits served on the side. You could omit the biscuits and serve along side corn bread (try our sweet version) or with crackers.
• Use frozen diced potatoes with onions or hash browns.  If you do use the potatoes with onions, omit the onions from step one.
• Substitute frozen peas and carrots for mixed vegetables, if desired.
• Try adding your other favorite frozen vegetables to change it up. Frozen, diced butternut squash would be a fun variation.
• Chicken base is a concentrated paste of chicken flavor.  It’s great to keep on hand.  It’s a shelf-stable product. Better than Bouillon is a particularly good brand.
• I love using a rotisserie chicken from the grocery store.  Take off the skin and out the bones, and chop the chicken into a small dice.  If you’d rather start from raw chicken, dice it and season with salt and pepper before sautéing in butter or olive oil.

Recipe Variations

• Add some flavor with herbs such as thyme or a bay leaf.
• Garnish with fresh herbs such as fresh parsley.
• Use any type of cooked chicken breast or chicken thighs.

Is it better to thicken with flour or cornstarch?

For this Creamy Chicken Stew recipe, it’s better to thicken with flour as indicated in the recipe. It helps create a creamy and hearty consistency for the stew.

Hearty Chicken Recipes

Crockpot Chicken Cornbread Dinner

Chicken Tetrazzini Casserole

Chicken Crescent Bake

Linking up to Meal Plan Monday.