Wednesday, January 18, 2012

Chicken Stew

I mainly made this because I wanted something to eat with biscuits!  It's pretty much like the inside of a chicken pot pie.  It was a good way to get a lot of veggies without really thinking about it!

I used chicken thighs instead of chicken breast, omitted the onion (for a guest-otherwise I would have thrown more in there!), and used rosemary and thyme instead of sage (my sage was looking questionable.)  The result was yummy, but I bet it would have been good as written, too.  I made the rosemary buttermilk biscuits from my biscuits and gravy post to accompany the stew.

One last note- I never have any luck thickening things with flour!  I'm partial to a cornstarch slurry.

Another winner from!  Thanks to Sal.

Potato Chicken Stew

  • 4 cups cooked, cubed chicken breast meat
  • 2/3 cup sliced fresh mushrooms
  • 1 cup chopped onion, sauteed in butter
  • 1 1/2 cups chopped carrots
  • 6 cups chicken stock
  • 1 teaspoon dried sage
  • 1 teaspoon dried basil leaves
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley
  • 1 (10 ounce) package frozen mixed vegetables, thawed
  • 3 cups cooked, diced red potatoes
  • 1/2 cup chopped celery
  • 1/8 cup all-purpose flour


  1. Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
  2. Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

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