Chicken Potpie Stew
A great do-ahead recipe for a group, easily prepared a day ahead and gently reheated just before serving.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups chicken stock
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 medium Yukon gold potatoes, peeled and diced
- 2 stalks celery, diced
- 3 Tbsp. arrowroot powder
- ½ cup evaporated skim milk
- 2 sprigs fresh thyme
- ¼ tsp. salt
- ½ tsp. ground black pepper
- Place the chicken and stock in a medium saucepan. The stock should just cover the chicken. Bring the liquid to a gentle simmer over medium heat. Simmer until the chicken is just cooked, about 8 minutes. Remove the chicken with a slotted spoon and reserve.
- Add the onion, carrots, potatoes, celery, and thyme sprigs to the stock. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer 15 minutes until the vegetables are tender.
- Combine arrowroot powder and evaporated milk in a small bowl. Add mixture to the saucepan. Season with salt and pepper and simmer 5 minutes more. Discard thyme sprigs before serving.