RECIPE # 4380 - CHICKEN POT PIE STEW - Wednesday, October 7, 2009 - | Nashville News, Weather & Sports

RECIPE # 4380 - CHICKEN POT PIE STEW - Wednesday, October 7, 2009



1 -1 1/2 lbs boneless chicken breast cut into bite-sized pieces

1T olive oil

1 c coarsely chopped onions

1 c sliced carrots

1 c diced potatoes

1 c sliced celery

1 c green peas

1 t dried sage

1 t dried thyme

2-3 T flour

6 c chicken broth

Cornbread muffins or buttered egg noodles

Heat olive oil in a large skillet over medium heat; add chicken pieces and stir to cook slightly.  Add onions, carrots, potatoes, celery and peas; continue stirring to cook.  Add sage, thyme and 2 cups chicken broth and bring to a boil.  Place flour in a small bowl and add some of the hot liquid; whisk to mix completely.  Stir thickened liquid back into stew.  Gradually add remaining chicken broth and continue stirring and cooking to thicken over medium-low heat.  Serve over cornbread muffins or buttered egg noodles.  Yield:  6 servings.

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