-Amanda
Chicken Pot Pie Stew
2 chicken breasts, previously cooked
4 tbsp butter or ghee, split
1.5 cups of chopped mushrooms
1 small onion, chopped
2 carrots, diced
2 celery stalks, sliced
2 cloves of garlic, minced
1 cup frozen peas
1/4 cup whole wheat flour
1 cup heavy cream
4 cups chicken stock (I use homemade)
salt, pepper
1/2 tsp curry powder
1/2 tsp oregano
1/2 tsp thyme
pinch of tarragon (this is a strong spice)
pinch of dill
In a large soup pot, melt two tablespoons of ghee or butter. Add diced carrot, onion and celery. Cook on a low heat until carrots begin to get soft. Add in garlic and mushrooms. Continue to cook on med-low until mushrooms are cooked through. Add all the spices. Add two more tablespoons of butter or ghee and stir until melted. Sprinkle flour over the vegetables and stir until the flour is wet from the butter and coats the vegetables. Add chicken stock and bring to a boil. Reduce heat to a simmer and add the heavy cream. Right before serving, add the chicken and peas, cooking long enough to defrost the peas. Enjoy!
No comments:
Post a Comment