Recipe Junction

Our Favorite Recipes'

Soup Plantation, Chicken Pot Pie Stew

Makes 1 gallon or 16 cups

• 1 1/4 pounds red potatoes, cut into 3/4-inch cubes
• 1 pound cooked boneless, skinless chicken breast
• 2 tablespoons canola oil
• 3/4 pound carrots, sliced 1/4 inch thick
• 1/2 pound celery, sliced 1/4 inch thick
• 1/2 pound mushrooms, quartered
• 1/2 pound pearl onions
• 2 1/2 teaspoons dried thyme
• 1 cup margarine or butter
• 1 tablespoon garlic, finely minced
• 3/4 cup all-purpose flour
• 5 cups chicken broth
• 2 1/2 teaspoons kosher salt
• 1 teaspoon white pepper
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups whole milk
• 1 1/4 cups heavy cream
• 1/4 pound peas
• 1/2 cup coarsely chopped parsley
• Your favorite buttermilk biscuits

In a pot, bring 8 cups of water to a boil and cook potatoes for 10 minutes, or until tender. Drain potatoes and cool in ice water. Drain and set aside. Slice chicken into bite-size pieces. Set aside.

In a saucepan, combine oil, carrots, celery, mushrooms, onions and thyme. Saute on medium heat 10 minutes, or until vegetables are tender. Set aside.

Melt margarine in a 5-quart pot. Add garlic and saute on medium heat for 2 minutes. Stir in flour and cook on low heat for 5 minutes, stirring constantly. Whisk in broth, salt and peppers. Heat to a low boil on medium heat and simmer for 5 minutes, until thickened, stirring constantly. Stir in milk and cream. Simmer for 3 minutes.

Add peas, parsley, potatoes, vegetables and chicken to broth. Season with salt and pepper and cook until heated through. Place a buttermilk biscuit in a soup bowl. Ladle stew over biscuit.

(From Souplantation)

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon