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Chicken Pot Pie Bowls

Chicken Pot Pie Bowls
December 18, 2019

The recipes and photography for this post were provided by Carolyn Hodges of The Dinner Shift.

Chicken Pot Pie Bowls
Chicken Pot Pie Bowls


  • 2 tbsp. butter
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 large onion, chopped
  • 1 tsp. poultry seasoning
  • 2 cups chicken stock
  • 1 tsp. cornstarch
  • 2-3 cups cooked chicken, cut into bite-size pieces
  • 1/2 cup frozen peas
  • Kosher salt and black pepper
  • 1-2 tsp. lemon juice
  • Mashed sweet potatoes


  1. In a large skillet over medium heat, melt butter. Add vegetables and saute for 10 minutes, or until carrots are crisp-tender ( you can keep the skillet covered to help these soften more quickly.) Add poultry seasoning and cook for 30 seconds.
  2. Whisk together the cornstarch and stock, then stir into vegetable mixture. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
  3. Add chicken and peas and cook until heated through, about 3 minutes. Add lemon juice to taste, then season with salt and pepper. Serve over mashed sweet potatoes.
  4. Slow cooker Mashed Sweet Potatoes: In a small slow cooker ( 3-4 quart), add 3 lbs. of uncooked, peeled whole sweet potatoes. Cover and cook on low for 8 hours, then mash together with 3 tbsp. and salt to taste. I usually hit them with my immersion blender whisk to make them extra creamy.

Holiday Leftover Weeknight Meal Plan: Chicken Pot Pie Bowls

Click Here to Print the Recipe for Chicken Pot Pie Bowls.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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