Description
A rich and creamy chicken pot pie filling, perfect as a stew or topping.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup frozen mixed vegetables
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or slow cooker.
- Add chicken and cook until browned.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, chicken broth, thyme, and rosemary. Season with salt and pepper.
- If using a pot, bring to a boil, then reduce heat and simmer. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.
- In a small bowl, whisk together flour and a little broth to make a slurry.
- Stir the slurry into the stew. Cook until thickened.
- Stir in peas, mixed vegetables, and heavy cream. Heat through.
- Serve hot, or use as a pot pie filling.
Notes
- You can add potatoes for a heartier stew.
- For a pot pie, top with your favorite pie crust and bake.
- Adjust seasonings to your liking.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Stovetop/Slow Cooker
- Cuisine: American