Chicken Pot Pie Stew

It’s April, there’s still snow outside, and the temperature is barely above 0°C. Even though spring began more than 10 days ago, it sure feels like winter. Because of this, I thought today would be the perfect day to make something that would warm me up. I’m a regular Costco shopper and one of my favourite ready-to-serve dishes is their Chicken Pot Pie. It’s so creamy, buttery, hearty, and I adore the flaky crust. Unfortunately, it’s not the healthiest of dishes and so it’s not something I buy all the time. Instead, I found this amazing chicken recipe online that is a really delicious take on chicken pot pie but on the healthier side. Yes, it uses cream cheese. No, it’s not super healthy. But when you’re craving comfort food, this is a great option. I’ve been making this for the family for over a year but have never thought to make it baby friendly – until now.

IngredientsThe best thing about this dish is how easily it can be adapted for a baby who has just started on solids or one who is eating finger foods. Because I think purees are excellent for travelling, I love that this dish can be easily pureed (and the fact that my toddler loves it too is an added bonus). And because all of the ingredients are pressure cooked in the Instant Pot (or slow cooker or pot), everything is soft enough for my 10 month old to pick up and eat despite not having any teeth. Of course, it’s great that my husband, who’s pretty picky about his food, loves it too. This is a body-warming meal that I can make a couple of times a month, especially in the fall and winter.

Like I mentioned in one of my previous posts, I’m in love with these no salt added broths. It brings a lot of flavour to my dishes without me having to cook in a separate pot for my baby. Less cooking and less dishes always makes me smile. Now, don’t worry if you can’t find these broths – just use water instead. Your stew will still be delicious. I promise.

To make this Chicken Pot Pie Stew, throw the broth (or water), onions, chicken, carrots, black pepper, and chives (and optional parsley) into the Instant Pot.  DO NOT add the peas and cream cheese (and optional salt and hot sauce) yet. Put the lid on, making sure the pressure valve is set to “Sealing”. Then, set it to “Stew” for 35 minutes. I usually get my Amazon Echo to set a timer too because I don’t always hear the beep from the pot.

NOTE: Take out your cream cheese if you haven’t yet and leave it out on the counter so it can soften before you add it to the Instant Pot.

Once the 35 minutes are up, carefully turn the pressure valve to “Venting” and wait until all of the pressure is released. Then, remove the lid and take out the desired amount of stew you’d like to puree in a blender as baby food. Blend until smooth, about 20 to 30 seconds. Don’t worry about the exact proportions of liquid to solids. If you find the puree has too much liquid, just add more solids, or vice-versa if it’s too thick. If you have a self-feeding baby, use a slotted spoon to put aside baby’s food.

20180405_181946

At this point, add the cream cheese, peas, optional salt, and optional hot sauce to the Instant Pot. Stir until most of the cream cheese has melted into the rest of the soup. Don’t fret if all of it doesn’t melt – It’s a nice surprise when you get a chunk of cream cheese melting in your mouth while you eat. Set the Instant Pot back to “Stew” for 5 minutes and put the lid back on.

20180405_182458

Turn off the Instant Pot, turn the valve to “Venting”, and wait for all of the pressure to be released. Check your flavours at this point – I usually end up adding a little more black pepper or hot sauce depending on who I’m feeding. If you find that the stew isn’t thick enough, serve it as a soup or over a bed of rice. It’s seriously delicious!

20180405_184451

title

Here is the original recipe. Mine has been adapted to add more heat, creaminess, and as a baby-friendly option.

CHICKEN POT PIE STEW

Prep Time: 10 mins | Total Time: 50 minutes | Serves: 6 traditional servings

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1 inch thick pieces
• 1 large onion, chopped
• 8 oz white mushrooms, sliced
• 2 cups baby carrots
• 14.5 oz (429 mL) No Salt Added chicken broth
• 1 cup frozen peas, thawed and drained
• 3/4 cup light cream cheese, softened
• 1 tbsp chives
• 1/2 tsp to 1 tsp black pepper
optional: 1 tsp salt
optional: 1/4 tsp to 1/2 tsp hot sauce

Instant Pot Directions:

  1. Add the chicken broth, chicken, mushrooms, carrots, onions, chives, parsley, and black pepper to the Instant Pot. Close the lid, making sure the pressure valve is on “Sealing”. Set on “Stew” for 35 minutes .
  2. Meanwhile, take out the cream cheese and soften at room temperature.
  3. Set the pressure valve to “Venting” and wait for all for all of the pressure to be released. Take out the desired amount of stew to be used as baby food. Add some peas to it.
  4. Add the cream cheese, peas, salt, and hot sauce to the Instant Pot. Mix well until blended. Close the lid, set the pressure valve to “Sealing” and set on “Stew” for 5 minutes.
  5. If making baby puree, put the baby food in a blender while the stew is cooking and blend until smooth, about 20 to 30 seconds. Put in a resealable pouch or air-tight container.If you’re not pureeing the food, use this time to make sure that the food is appropriately sized for your child. Pull apart the chicken chunks to make them smaller, if necessary.
  6. Set the pressure valve to “Venting” and wait until the pressure is released before opening the lid.

Slow Cooker Directions:

  1. Add the chicken broth, chicken, mushrooms, carrots, onions, chives, parsley, and black pepper to the slow cooker. Cover and cook on High for 3.5 hours or Low for 7 hours. Set a timer.
  2. Take out the cream cheese and soften at room temperature about a half hour to an hour before you’re done cooking in the slow cooker..
  3. Take out the desired amount of stew to be used as baby food. Add some peas to it.
  4. Add the cream cheese, peas, salt, and hot sauce to the slow cooker. Mix well until blended. Cook on High for 30 minutes or Low for 1 hour.
  5. If making baby puree, put the baby food in a blender while the stew is cooking and blend until smooth, about 20 to 30 seconds. Put in a resealable pouch or air-tight container.If you’re not pureeing the food, use this time to make sure that the food is appropriately sized for your child. Pull apart the chicken chunks to make them smaller, if necessary.

 

How did it turn out? Did your family and kiddos enjoy this tasty meal? Let me know in the comments below. Better yet, take a pic of your chicken pot pie stew and #notasupermommy or tag @notasupermommy on Instagram and check us out on Facebook too!

One thought on “Chicken Pot Pie Stew

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: