Chicken stew is essentially a cross between chicken soup and chicken gravy. It is a thick, hearty dish that is usually served over or in some type of bread.
I really like to serve it in puff pastry shells because I think the shells make a simple, comfort food look like a dish worthy to serve guests. Plus, I love the taste of puff pastry and enjoy the built-in portion control.
This quick version can be a nice, substantial dish on a cold, rainy day.
Chicken Stew
Ingredients
- 3 Tbsp. butter
- 3 Tbsp. flour or Wondra flour
- 20 - 24 oz. low sodium chicken stock (amount will vary depending on the amount of meat and veggies)
- 1 Tbsp. chicken base (Better Than Bullion, etc.)
- 2 -3 c. cooked turkey or chicken, cubed or otherwise cut
- 6 oz. slice mushrooms, sauteed
- 10 oz. frozen peas
- 5 oz. frozen corn
- salt, to taste
- pepper, to taste
- Biscuits, puff pastry shells, or toast (optional)
Instructions
- Melt butter in large pan.
- Whisk in flour and cook for a couple of minutes.
- Slowly add chicken stock.
- Stir in chicken base.
- Add poultry, mushrooms, corn, and peas.
- Cook until liquid has reduced and thickened and vegetables are cooked.
- Salt and pepper, to taste.
- Serve over biscuits or toast or in pastry shells, if desired.
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