Chicken Pot Pie Stew
- In a 4-to 5-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken. Cook and stir about 4 to 5 minutes or until chicken pieces are browned on all sides. Using a slotted spoon, transfer chicken to a bowl; set aside.
- In the same Dutch oven heat the remaining 2 teaspoons oil over medium heat. Add celery, carrots, onion, and garlic. Cook and stir for 8 to 10 minutes or until vegetables are just tender.
- Add chicken broth to pot; bring to boiling. Add chicken, mushrooms, corn, and peas. Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is done and vegetables are just tender.
- In a small bowl whisk together evaporated milk and flour. Add milk mixture to soup mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in thyme, oregano, salt, and pepper. To serve, ladle soup into bowls and garnish with Pie Crust Leaves.
From the Test Kitchen
Dried herbs may be substituted for the fresh. Use 1/2 teaspoon dried thyme leaves, crushed, and 1/4 teaspoon dried oregano, crushed. Add dried herbs with the chicken broth.
Pie Crust Leaves
- Preheat oven to 400 degrees F. Unroll pie crust onto a lightly floured surface. In a small bowl whisk egg product and water together. Lightly brush mixture over pie crust. Sprinkle pie crust with thyme.
- Using a 1- to 1 1/4-inch floured cutter, cut pie crust into leaves or desired shapes. Place pie crust shapes on a baking sheet. Bake for 6 to 8 minutes or until golden brown. Cool completely on the baking sheet.
From the Test Kitchen
To Make Ahead:
Place baked leaves in an airtight container; cover. Freeze for up to 1 month. Use as soup toppers, salad toppers, or mix into your favorite snack mix.
Nutrition Facts (Chicken Pot Pie Stew)
- Per serving:
- 295 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 72 mg chol. ,
- 557 mg sodium ,
- 30 g carb. ,
- 3 g fiber ,
- 12 g sugar ,
- 24 g pro.
Obligatory "I changed the recipe" warning...
I feel like chicken pot pie recipes always need more flavour, so I added a lot more garlic, more thyme, and a smidge more oregano. Family and friends were quite pleased with the result. I also like my stews to be a bit thicker so I added a bit more flour to the evaporated milk at the end. Finally, I didn't want to put such small amounts of leftover vegetables back in the fridge so I ended up using more peas, corn, and onion than the recipe called for.
Other than the herbs, I don't think my changes affected the original recipe too much. It was a very wholesome and hearty and tasty, will definitely make this again.