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–+ servings

Chicken Pot Pie Stew

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SERVINGS 2
Course Entree, Lunch, Main Dish, Soup
Cuisine American, Americana
Servings 2
Calories 274 kcal

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
Keyword 21 day fix, 2b mindset, 30 minute meals, soup, Veggies, veggies most
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