CHICKEN POT PIE STEW RECIPES

Name: Chicken Stew or Chicken Pot Pie Filling
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 5 chicken breasts, cut into small pieces; 1/4 cup margarine; 1 (10 ounce) can cream soup (I prefer cream of chicken); 2 cups frozen vegetables; salt and pepper; milk; basil; garlic powder; flour

CHICKEN STEW OR CHICKEN POT PIE FILLING RECIPE - FOOD.COM

Chicken Stew or Chicken Pot Pie Filling Recipe - Food.com image

This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

5 chicken breasts, cut into small pieces
1/4 cup margarine
1 (10 ounce) can cream soup (I prefer cream of chicken)
2 cups frozen vegetables
salt and pepper
milk
basil
garlic powder
flour

Steps:

Cook chicken and set aside.
Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
Add milk until it becomes a thick sauce stirring constantly.
Add 1 can of cream soup and 1/2 a can of milk.
Make sure sauce is slightly thick.
Put in frozen veggies, chicken and seasonings.
Cook on low heat for about an hour.

Nutrition Facts : Calories 241.7, FatContent 15, SaturatedFatContent 4, CholesterolContent 77.3, SodiumContent 120.5, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 25.2

CHICKEN POT PIE SOUP - SKINNYTASTE

Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add chicken, and slowly whisk in slurry, stirring well as you add.
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

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