Chicken Pot Pie Stew
SERVINGS 2
Ingredients
- 4 tbsp butter unsalted
- 1 cup celery chopped
- 1 cup carrots peeled/chopped
- 2 tsp poultry seasoning
- 3 tbsp whole wheat flour
- 2 cups chicken broth
- 8 oz. chicken breasts cooked/chopped
- 1/2 cup peas frozen
- 1/2 cup unsweetened almond milk
- salt & pepper
Instructions
- Heat 1 tablespoon of butter over medium heat in a Dutch oven. Add celery and carrots. Cook covered for 8 minutes stirring occasionally.
- Melt remaining butter in a pot and whisk in gluten-free flour. Cook 30 seconds.
- Add chicken stock to pot and stir, scraping up browned bits on the bottom of the pot. Reduce heat to medium-low and stir in chicken and poultry seasoning. Bring it to a simmer. Simmer for 5 minutes.
- Add milk and peas and stir until thoroughly combined and thickened. Cook 5 minutes longer. Season with sea salt and pepper to taste.
- Divide chicken stew between large compartments of 4 containers.
- Optional Add 12-13 crackers to each small compartment.
Nutrition
Calories: 274kcalCarbohydrates: 24gProtein: 31gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 76mgSodium: 1192mgPotassium: 1124mgFiber: 6gSugar: 8gVitamin A: 11338IUVitamin C: 38mgCalcium: 203mgIron: 3mg
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