Souplantation Chicken Pot Pie Stew
I tweaked this very slightly from the original Souplantation recipe. I added corn, which was not originally called for.
Servings: 9.5 cups
Calories: 406kcal
Ingredients
- 1¼ lbs red potatoes ¾” cubed
- 2 Tbsp canola oil
- 1 lb raw chicken breast cooked and sliced into bite size pieces
- ¾ lbs carrots ¼” sliced
- ½ cup celery ¼” sliced
- ¾ cups chopped onions original recipe calls for pearl onions, ½ lb
- 1 can mushrooms sliced
- 1 ¼ tsp dried thyme
- ½ lb margarine or butter
- 1 Tbsp garlic finely minced
- ¾ cup white flour
- 5 cups chicken broth
- 2½ cups whole milk
- 1¼ cups heavy cream
- 1 cup peas frozen (original recipe said 1/4 lb)
- 1 cup corn frozen
- 2½ tsp kosher salt
- 1 tsp white pepper I doubled the black pepper instead.
- ¼ tsp black pepper
- ½ cup curly parsley chopped (or 2 tsp dried)
Instructions
- Boil water and add potatoes. Cook for 10 minutes . Strain potatoes and cool in ice water. (I sautéed with other vegetables in InstaPot.)
- Cook the chicken. You can boil, bake, or cook in a pan in olive oil (this is what I did), slice into small, bite-sized pieces and set aside.
- In canola oil (or butter) sauté carrots, celery, mushrooms, onions, and thyme, on medium heat until tender.
- Melt the butter into a 5 qt pot and sauté garlic. Turn the heat to low and slowly add flour, mixing constantly, to create a roux.
- Whisk in broth, salt, white and black pepper. Simmer for about 5 minutes until thickened, stirring constantly.
- Slowly stir in milk and cream, simmer for 3 minutes.
- Add peas, corn, parsley, cooked potatoes, vegetables, and chicken to the broth.
- Heat until everything is cooked through. Serve with buttermilk biscuits.
Notes
Alternatively, you can use frozen peas and carrots instead of freshly cut carrots. This will shorten cooking time.
Nutrition
Serving: 1cup | Calories: 406kcal | Carbohydrates: 44.3g | Protein: 14.3g | Fat: 22g | Saturated Fat: 10.6g | Cholesterol: 61mg | Potassium: 898mg | Fiber: 10.7g | Calcium: 529mg | Iron: 23mg