Chicken Potpie Stew
A great do-ahead recipe for a group. Easily prepared a day ahead and gently reheated just before serving.
- 1 pound boneless, skinless chicken breasts
- 2 cups (or more, as needed) chicken stock
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 tablespoons arrowroot
- ½ cup evaporated skim milk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- Salt and freshly ground black pepper to taste
Rinse the chicken under cold running water and pat dry on paper towels. Trim the chicken of any fat, then cut into medium dice.
Place the chicken in a medium-size saucepot and add the stock. The stock should just cover the chicken. Use more if needed.
Bring the liquid to a gentle simmer; simmer until the chicken is just cooked. Remove the chicken with a slotted spoon and reserve.
Add the onions, carrots, and celery to the stock; cook at a simmer until the vegetables are tender.
Dilute the arrowroot in the evaporated milk; add it to the stock and vegetables. Bring the stock to a full simmer to activate the arrowroot. Remove the pot from the heat and stir in the parsley, tarragon, and salt and pepper.
Return the chicken to the sauce and simmer just to heat through. Serve in warm bowls.
Calories: 250 | Carbohydrates: 22g | Fat: 3g | Sodium: 330mg | Fiber: 3g