Recipe: Chicken Pot Pie Stew

With school looming, I’ve been working on some recipes that I could make on the weekend and would be able to either: freeze or would store for the week as lunches and dinners. I’m going to be a busy guy for about 12 week, so I found this recipe on www.pbs.org/everydayfood. Now i”m not one to leave well enough alone, and there were far too many steps to the linked recipe. So I tinkered with it. Here’s what I came up with.

3 Tablespoons butter
5 carrots
1 large onion
1 sprig Fresh Thyme
2 tablespoons flour
1 can chicken stock
1 lb chicken (Boneless/Skinless)
1 cup milk
2 cups frozen peas
Salt & Pepper to taste

In a dutch oven, melt butter over med heat. Chop onions and carrots into med bite sized pieces and sautee until onions become translucent and tender. Add Thyme and flour, stir and cook for 2 minutes. Whisk in chicken stock, making sure you get all the bits and lumps off the bottom. Add Milk, Add chicken which has been cut into bite-sized chunks, cover and cook on medium low heat for 30-45 stirring regularly, add peas in the last 5 minutes of cooking. Add salt & pepper to taste.

Here's what it looked like.

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