Recipe adapted from: Turkey Pot Pie
Ingredients:
3 tbsp butter
2 cups carrots, chopped (about 3-4 carrots)
2 cups organic potatoes, cut into bite-sized pieces (about 3 medium potatoes)
1 cup organic celery, chopped (about 3 stalks)
1 cup yellow onion, chopped (about 1-2 onions)
2 1/2 cups homemade chicken stock
1 tsp savory
1/2 tsp thyme
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 cup whole milk
1 cup frozen peas
3 cups precooked, shredded chicken (white & dark meat)
Directions:
1. Heat a very large sauté pan over medium-high heat. Add butter, melt and add the carrots, potatoes, celery and onion. Sauté veggies for about 3-4 minutes, until onion becomes soft and translucent.
2. Then add chicken stock and seasonings. Cover and simmer for about 8-10 minutes, until veggies reach desired consistency. Then turn off the heat.
3. For a thicker, creamier stew, add the milk and 3 ladle-fulls of the simmered veggies into your blender. Blend until completely puréed. Return the purée back to the pan with the veggie mixture, add the frozen peas and the precooked, shredded chicken. Combine well. Turn the burner on medium and reheat, if necessary. Don't boil as milk will tend to curdle.
(Recipe serves 5-6.)
Ingredients:
3 tbsp butter
2 cups carrots, chopped (about 3-4 carrots)
2 cups organic potatoes, cut into bite-sized pieces (about 3 medium potatoes)
1 cup organic celery, chopped (about 3 stalks)
1 cup yellow onion, chopped (about 1-2 onions)
2 1/2 cups homemade chicken stock
1 tsp savory
1/2 tsp thyme
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 cup whole milk
1 cup frozen peas
3 cups precooked, shredded chicken (white & dark meat)
Directions:
1. Heat a very large sauté pan over medium-high heat. Add butter, melt and add the carrots, potatoes, celery and onion. Sauté veggies for about 3-4 minutes, until onion becomes soft and translucent.
2. Then add chicken stock and seasonings. Cover and simmer for about 8-10 minutes, until veggies reach desired consistency. Then turn off the heat.
3. For a thicker, creamier stew, add the milk and 3 ladle-fulls of the simmered veggies into your blender. Blend until completely puréed. Return the purée back to the pan with the veggie mixture, add the frozen peas and the precooked, shredded chicken. Combine well. Turn the burner on medium and reheat, if necessary. Don't boil as milk will tend to curdle.
(Recipe serves 5-6.)