Recipe by: Lisa Prince
Chicken Pot Pie Stew
Be sure to salt your potatoes while they are boiling and when you blend them. If you want your stew a little thinner, add more chicken stock. I cook my whole chicken with salt, pepper and ½ stick of butter. Save the broth instead of buying it, saves money and tastes better.
Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 45 minutes
Meal Type: Entree
NC Ingredients: Chicken, Potato, Corn, Carrot
Ingredients
Directions
Heat 1 Tbsp. olive oil Dutch oven over medium-high. Add onion and carrot; cook stirring often, until vegetables begin to soften, 8 to 10 minutes. Add garlic; cook stirring often, 1 minute. Add broth, and potatoes to the pot. Cook until the potatoes are tender. Using a submersible blender, pulses until part of the potatoes are blended, creating a creamy base. Then add the corn cut off the cob, the peas and the chicken. Season with salt and pepper; cook for 10 minutes. Turn heat to low and add the heavy cream and half and half. Continue cooking until soup is warm throughout.
Roll out crescent rolls and cut with a circle cookie cutter. Bake according to package directions. Serve soup in a bowl topped with a baked crescent roll.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.