Dinner

Chicken Stew for Pot Pies is for Dinner.

Chicken Stew for Pot Pies takes 15 minutes to prepare.

Chicken Stew for Pot Pies takes 40 minutes to cook.

Chicken Stew for Pot Pies makes 4 servings.

The ingredients for Chicken Stew for Pot Pies are:

2 cups (1 lb) cooked chicken (I usually make this with leftover chicken from a roasted chicken)
2 tbsp olive oil
1 medium Onion, diced
1 clove Garlic, through a press
1 or 2 Carrots, diced
1 cup Celery, diced
1 cup potatoes, diced
1/2 cup frozen corn
1/2 cup frozen Peas
1/2 cup frozen Green Beans
4 cups chicken broth
1/4 cup flour
chicken boullion
Poultry seasoning to taste
salt and pepper

Here is how you make Chicken Stew for Pot Pies:

If you don't have leftover chicken, use a pound of diced chicken breast. You can cook it in the the pan after you sautee the onions. but before you put in any of the other vegetables. I use a very large, deep skillet with at cover for this. Sautee the onions in the olive oil for five minutes. Add garlic and sautee for another minute. Add celery and sautee for another 2 -3 minutes. Add the 3.5 cups broth, carrots, chicken. Bring to a boil and let cook for about 5 minutes. Add potatoes and let cook another 5 minutes. Add frozen vegetables and let cook for until the carrots and potatoes are done (should be 5-10 minutes more). Add the boullion cube for extra flavor.Mix the flour with the remaining broth (shake it together until smooth.) Add it to the stew slowly to thicken.Add a little poultry seasoning and salt and pepper to taste. If you are putting this in a pot pie, do not cook the vegetables through, let them be a little undercooked before you put them in the pie. They will cook while baking.Number of Servings: 4Recipe submitted by SparkPeople user TINA21701.

The nutritional information for Chicken Stew for Pot Pies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 336.0

• Total Fat: 4.5 g
• Cholesterol: 62.5 mg
• Sodium: 750.6 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 4.9 g
• Protein: 33.7 g