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Chicken Pot Pie Stew Recipe

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This recipe for Chicken Pot Pie Stew, by , is from Mecham Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Andrea Jean


1 1/4 lbs red potatoes diced into cubes
8 cups water

1 lb raw chicken breast

2 T oil
3/4 lb carrots sliced
1/2 lb celery
1/2 lb medium sized mushrooms, quartered
1/2 lb pearl onions
2 1/2 t dried thyme

1/2 lb butter
1 T finely minced garlic
3/4 cup white flour
5 cups chicken broth
2 1/2 t kosher salt
1 t white pepper
1/4 t black pepper
2 1/2 cups whole milk
1 1/4 cups heavy whipping cream
1/4 lb peas
1/2 cup coarsely chopped parsley

Boil water and add potatoes. Cook for 10 min until tender. Drain and cool in ice water. Drain and set aside.

Cook chicken and slice into bite size pieces. Set aside.

In saucepan, combine oil, carrots, celery, mushrooms, onions, and thyme. Saute on medium heat for approx. 10 min until tender. Set aside.

Melt butter in 5 qt pot. Add garlic and saute on medium heat for 2 min. Stir in flour and cook on low for 5 min stirring constantly. Add broth and spices. Whisk. Heat to a boil on medium heat. Simmer for 5 min until thickened. Stirring constantly, add in milk and cream. Simmer 3 min. Add peas, parsley, and all other ingredients. Heat through and serve.




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