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chicken pot pie stew recipe

Written on Monday, August 22, 2016 | 8:24:00 AM




makes: 6 servings (11⁄8 cups and about 3 piecrust leaves each)

prep: 25 minutes      bake: 6 minutes        cook: 25 minutes

Ingredients : 
teaspoons canola oil
pound skinless, boneless chicken thighs, cut into ¾-inch pieces
cup chopped celery (2 stalks)
cup chopped carrots (2 medium)
½ cup chopped onion (1 medium)
cloves garlic, minced
2½ cups reduced-sodium chicken broth
cups fresh mushrooms, sliced
cup fresh sweet corn kernels or frozen whole kernel corn, thawed
½ cup frozen peas, thawed
12-ounce can evaporated fat-free milk
¼ cup flour
teaspoon snipped fresh thyme
½ teaspoon snipped fresh oregano
¼ teaspoon salt
¼ teaspoon black pepper
recipe Piecrust Strips (use about ¼ of the recipe)

piecrust strips: Preheat oven to 400°F. Let ½ of a 15-ounce package rolled refrigerated unbaked piecrust (1 crust) stand according to package directions. Unroll piecrust onto a lightly floured surface. Cut piecrust into strips. Place piecrust strips on a baking sheet. Bake for 6 to 8 minutes or until golden brown. Cool on baking sheet.

Preparation Method :
1) In a 4- to 5-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken. Cook and stir about 4 to 5 minutes or until chicken pieces are browned on all sides. Remove from Dutch oven; set aside.

2) In the same Dutch oven heat the remaining 2 teaspoons oil over medium heat. Add celery, carrots, onion, and garlic. Cook and stir 8 to 10 minutes or until vegetables are tender.

3) Add chicken broth to pot; bring to boiling. Add chicken, mushrooms, corn, and peas. Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is no longer pink and vegetables are just tender.

4) In a small bowl whisk together evaporated milk and flour. Add flour mixture to soup mixture. Cook and stir until mixture thickens and bubbles. Cook and stir for 2 minutes more to thicken soup mixture. Stir in fresh thyme, fresh oregano, salt, and pepper. To serve, ladle soup into bowls. Garnish individual servings with a couple Piecrust Strips.

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