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Tired Of Winter Pot Pie Stew

This week, Chicago will have temps in the 70s, severe storms, and snow. False Spring is out of control. This week's recipe is for a chicken pot pie stew. If winter is going to keep messing with your emotions, you are going to need something hearty to console yourself.

chicken pot pie stew
Chicken Pot Pie Stew


  • ¾ lb of skinless boneless chicken breast, diced

  • ½ bunch kale, stems removed and leaves chopped

  • 8 oz mushrooms, cubed

  • 2-3 medium carrots, cut

  • 1 sweet potato, diced

  • 2 stalks celery, cut

  • 1 large leek, washed and cut into half-moons

  • 1 Tablespoon Better Than Bouillon + 4 cups water (or use a quart of stock)

  • 2 Tablespoons butter

  • 2 Tablespoons flour

  • olive oil

  • salt and pepper to taste

  • Rotisserie chicken seasoning (or seasoning of your choice)

fresh vegetables on a brown board
Veggie Heavy Chicken Pot Pie

Get Your Ingredients from Forty Acres Fresh Market

Order a $20 Veggie Box and request mushrooms, kale, carrots, celery, sweet potato, and leeks or onion

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.

A skillet full of cooking vegetables
Cooking Down The Veggies


  1. Heat a sauce-pot on medium-high heat

  2. Add 1 Tablespoon of olive oil and add in your chicken

  3. Add salt, pepper, and seasoning and cook until chicken is browned all over

  4. Remove the chicken from the pan

  5. Add a drizzle of olive oil in the sauce-pot and start to cook the sweet potatoes

  6. When the sweet potatoes have a bit of color on them add your carrots

  7. Cook the carrots for a few minutes and then add in your mushrooms

  8. Once the mushrooms start to brown add in your celery and leeks

  9. Add salt, pepper, and seasoning

  10. Add your kale and cook until wilted

  11. Remove all the veggies from the sauce-pot and set aside

  12. Add your butter to the pan and let it melt

  13. Whisk in your flour until it forms a paste - Congrats! You just made a roux!

  14. Cook the roux for a minute or two to remove the raw flour taste

  15. Slowly add in your bouillon and water (or stock) while whisking continuously to get rid of any lumps

  16. Add your vegetables and chicken and simmer until the veggies are fork tender

  17. Add more water or stock to get your stew to your preferred consistency

  18. Bowl appetit!


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