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 allrecipes.com! 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
Directions
- Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
- 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.
