With a wholesome blend of carrots, peas, potatoes, and white beans, this dry soup mix delivers all the thick, rich goodness of a classic chicken pot pie—no crust required.

Colorado Campfire Chicken Stew

Hearty Meals

$9.99

Hearty, Homestyle Comfort Inspired by Rocky Mountain Nights

There’s something special about a campfire meal in the Colorado wilderness—simple, nourishing, and soul-satisfying. Our Colorado Campfire Chicken Stew captures that feeling in every spoonful. With a wholesome blend of carrots, peas, potatoes, and white beans, this soup delivers all the thick, rich goodness of a classic chicken pot pie—no crust required.

Home cooks add their own butter-based roux and chicken to create a stew that’s creamy, comforting, and absolutely packed with flavor. Whether you’re cozied up in a mountain cabin or just dreaming of one, this rustic recipe brings the campfire to your kitchen.

Set your table, light a candle, and let this hearty stew take you straight to Comfort Town—no hiking boots required.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.
Serves: 8
Cooktime: 60 Minutes

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Navy Bean, Carrot, Potato, Onion, Pea, Celery, Bell Pepper, Thyme, Bay Leaf, Sage.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.

  • 4 Tbsp. butter
  • 1 medium onion, chopped (1 cup)
  • ¼ cup flour or 2 Tbsp. cornstarch for gluten free
  • 6 cups chicken broth (48 oz.)
  • 2-3 cups cooked chicken, cut up (8-12 oz.)

  1. In a 4-quart pot, melt butter and sauté onion for 5 minutes.
  2. Add flour or cornstarch, stir continuously for 30 seconds to form paste.
  3. Stir in broth and bring to a simmer. Stir until thickened.
  4. Add contents of stew mix and chicken.
  5. Bring to a boil, reduce heat, and simmer covered for 30 minutes.

Soup will thicken if made ahead, may add 1 or 2 cups more broth when serving.

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Product Reviews

  • 5
    Pot Pies For Two

    Posted by Karen on May 16th 2026

    I use shredded chicken, decrease the chicken broth to 32 oz. and refrigerate overnight. Next day spoon a desired amount into two au gratin dishes or individual casseroles. Make crusts from a boxed pie crust mix or use a ready made refrigerated pie crust. Top the stew with the crusts and crimp edges. Prick with a fork to vent. Place casserole dishes on a cookie sheet. Bake at 375 degrees for 35 minutes or until the crusts are slightly brown and the stew is hot. This stew will make enough for another meal or fill a large casserole dish and top with one crust to feed a family.

  • 5
    Best Chicken Stew

    Posted by Donna Foschini on Mar 25th 2026

    Ive been looking for a chicken stew recipe for years, since no longer eating beef. This is absolutely amazing and even better than stew I used to make. And I hate peas but this flavor was so good, I did not pick them out!!!

  • 5
    Just having it for lunch tastes good

    Posted by Rosella Daugherty on Dec 7th 2025

    I am thinking of ordering this for all my kids and grandkids for Christmas Do you have any kind of deal for a big order?

  • 5
    Colorado Campfire Chicken Stew

    Posted by Dianne on Nov 13th 2025

    Absolutely delicious. I let it sit for about 15 minutes after it cooked and served it with cheese biscuits. We loved it.

  • 5
    Delish

    Posted by BOSBKD550 on Nov 3rd 2025

    Bought this at a local purveyor in VT back in July and just made it on this cold and wet day in New England. We really liked it. I added some chicken bouillon to it so it gave a bit of salt. Will order more and try other flavors too.

  • 5
    Wonderful!

    Posted by Nancy B. on Oct 30th 2025

    I made the Colorado Campfire Chicken Stew and it was wonderful, the best mix I’ve ever eaten. My minor alterations were the addition of baby bella mushrooms and a can of diced tomatoes, which added color and liquid. Definitely needed salt and pepper but I appreciated being able to control the seasoning myself.

(14 reviews)
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