Description
A comforting and hearty one-pot chicken pot pie stew that brings the flavors of spring to your table.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 cup biscuit dough (for topping)
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the diced chicken and cook until browned.
- Stir in the mixed vegetables and cook for another 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and add the heavy cream, thyme, rosemary, salt, and pepper.
- Simmer for 15 minutes, allowing the flavors to meld.
- Top with biscuit dough and cover the pot, cooking until the biscuits are golden brown.
Notes
- Feel free to use leftover chicken for a quicker meal.
- Adjust the vegetables based on your preference.
- This stew can be made ahead and reheated for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg