Recipe: Chicken Pot Pie Stew

Warm up with a bowl of Souplantation and Sweet Tomatoes’ Chicken Pot Pie Stew. Exclusive to the chain’s seasonal fall menu, this stew offers a rich and creamy base packed with roasted chicken, red potatoes, carrots, celery, mushrooms, pearl onions and green peas. This dish was usually served with buttermilk biscuits.

The following is an official Souplantation-provided recipe originally posted on their blog.

Makes approximately 9.5 cups.

Ingredients

• 1/2 lb raw chicken breast
• 1/2 lb butter
• 1 1/4 cups diced carrot (3/8″ pieces)
• 1 cup sliced celery (1/4″ pieces)
• 1 1/2 teaspoon minced garlic
• 6 tablespoons all purpose white flower
• 2 1/2 cups water
• 1 1/4 cups whole milk
• 3/4 cups whipping cream
• 2 cups diced red potatoes (1/2″ pieces)
• 1 1/2 cups sliced mushrooms (1/4″ pieces)
• 3/4 cup pearl onoins
• 1/3 cup peas
• 4 teaspoons chicken bouillon
• 1 1/4 tsp dried thyme
• 1 1/4 tsp kosher salt
• 1/2 teaspoon white pepper
• 1/8 teaspoon black pepper
• 1/4 cup chopped curly parsley

Instructions

• Preheat oven to 325 degrees F. Place chicken breast on metal sheet pan. Roast in oven until an internal temperature of 165 degrees F. Slice chicken into ¼” thick pieces and set aside.
• In a 4 quart pot, melt the butter. Add carrot, celery, and garlic and sauté on medium heat for 5 minutes.
• Add white flour and stir to combine. Cook on low-medium heat for 2 minutes.
• Add water, milk, whipping cream, red potatoes, mushrooms, pearl onions, peas, chicken bouillon, thyme, kosher salt, white pepper, black pepper, and cooked chicken pieces. Stir to thoroughly combine. Bring to 190 degrees F and simmer for 20 minutes or until potatoes are tender. Stir frequently.
• Fold in parsley and serve. Season to taste with salt and pepper.