Sweet Tomatoes Chicken Pot Pie Stew
Ingredients
- ½ lb raw chicken breast
- ½ lb butter
- 1 ¼ cups diced carrot 3/8″ pieces
- 1 cup sliced celery 1/4″ pieces
- 1 ½ teaspoon minced garlic
- 6 tablespoons all purpose white flower
- 2 ½ cups water
- 1 ¼ cups whole milk
- ¾ cups whipping cream
- 2 cups diced red potatoes 1/2″ pieces
- 1 ½ cups sliced mushrooms 1/4″ pieces
- ¾ cup pearl onions or sauté chopped onion with other vegetables
- ½ cup peas
- ½ cup corn
- 4 teaspoons chicken bouillon
- 1 ¼ tsp dried thyme
- 1 ¼ tsp kosher salt
- ½ teaspoon white pepper or add extra black pepper
- ⅛ teaspoon black pepper
- ¼ cup chopped curly parsley
Instructions
- Preheat oven to 325° F. Place chicken breast on metal sheet pan. Roast in oven until an internal temperature of 165 degrees F. Slice chicken into ¼” thick pieces and set aside.
- In a 4 quart pot, melt the butter. Add carrot, celery, and garlic and sauté on medium heat for 5 minutes. If using chopped onion instead of pearl onions, add it here.
- Add white flour and stir to combine. Cook on low-medium heat for 2 minutes.
- Add water, milk, whipping cream, red potatoes, mushrooms, pearl onions (unless you used chopped onions), peas, corn, chicken bouillon, thyme, kosher salt, white pepper, black pepper, and cooked chicken pieces. Stir to thoroughly combine. Bring to 190 degrees F and simmer for 20 minutes or until potatoes are tender. Stir frequently.
- Fold in parsley and serve. Season to taste with salt and pepper.