Weight Loss Tips

Chicken Pot Pie Stew: ObesityHelp


March 17, 2023

These days I’m excited about all the options I have for cooking chicken fast. Sometimes I catch myself thinking about how fast I can make this in my Instant Pot, but then I realize that this chicken pot pie stew recipe really isn’t hard at first.

Don’t get me wrong, I love cooking chicken quickly in a pressure cooker. However, sometimes you have to think about 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 pieces. The good news about small pieces of chicken is that they cook quickly! Also, when I’m in charge of cooking the chicken in the pot, I can see when it’s done and remove it from the heat before it gets too dry.

To save time, I prefer to use kitchen shears to remove anything unwanted from the chicken breast, then cut it into cubes the size I want.

Chicken pot pie stew

Recipe of: Steph Wagner (Bariatric Food Coach)
Servings: 6
Preparation time: 15 minutes; Cooking time: 30 mins; Total time: 45 minutes


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


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

Nutrition information

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


Steph Wagner MS, RD/LD has worked as a dietitian and food coach for bariatric patients since 2009. She is the co-founder of Bariatricfoodcoach.com with her husband Kevin, a web developer. Together they have created an extensive and user-friendly website and community for post-surgery patients. Steph has also published a cookbook “Best Fork Forward: Everyday Dinners After Weight-Los Surgery”. Read more articles from Steph!

Disclaimer: If you have specific dietary restrictions, allergies, or a nutritional plan that you are following, be sure to read the ingredient list before consumption. All information on ObesityHelp.com is for informational purposes only. The information is not intended to replace or replace consultation with a qualified healthcare professional. Please contact a healthcare professional with any questions or concerns.

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