Crustless Chicken and Sweet Potato Stew
A comforting, crustless take on classic pot pie featuring tender chicken, sweet potatoes, and colorful vegetables. It delivers all the warmth of traditional comfort food without the heavy, refined carbohydrates.
Prep
15 min
Cook
25 min
Total
40 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Knife and cutting board
Time saver
Make it a batch prep: This stew keeps wonderfully in the fridge for up to 4 days. The sweet potatoes will absorb more flavor as they sit.
Do these three things first
- 1Prep skinless chicken breast (diced), large carrots (sliced), stalks celery (sliced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Heat a drizzle of olive oil in…
- 01
Heat a drizzle of olive oil in…
Heat a drizzle of olive oil in a large Dutch oven or soup pot over medium-high heat. Season the diced chicken generously with salt, black pepper, and dried thyme, then add it to the pot. Sauté for 5 to 6 minutes until lightly browned.
Look for: lightly browned
Tap card to mark done - 02
Add the diced sweet potatoes
Add the diced sweet potatoes, sliced carrots, and sliced celery. Stir well and cook for 3 to 4 minutes to let the vegetables slightly soften.
Allow: 3 to 4 minutes
Tap card to mark done - 03
Pour in the chicken broth
Pour in the chicken broth, scraping the bottom of the pot to release any flavorful browned bits. Bring the mixture to a gentle boil.
Tap card to mark done - 04
Reduce the heat to low
Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the sweet potatoes and carrots are completely tender.
Look for: the sweet potatoes and carrots are completely tender
Tap card to mark done - 05
Scoop out about 1/2 cup of the…
Scoop out about 1/2 cup of the soft sweet potatoes and a little broth, mash them with a fork until smooth, and stir them back into the stew. This naturally thickens the broth to mimic a pot pie filling.
Look for: smooth, and stir them back into the stew
Tap card to mark done - 06
Stir in the frozen peas and simmer…
Stir in the frozen peas and simmer for 3 more minutes until heated through. Taste the broth and adjust the salt and pepper if needed before serving.
Look for: heated through
Tap card to mark done
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