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Portions: 8 Serving size: 2 cups
4 Comments | Average User Rating:
As is very bland and not pot pie. Found a much better recipe full if flavor and approved for dialysis patients. Chicken Pot Pie Stew Serves 8 Ingredients 1 1/2 lbs natural fresh chicken breast, boneless, skinless 2 quarts low-sodium chicken stock 1/4 cup canola oil 1/2 cup flour 1/2 cup fresh carrots, diced 1/2 cup onion, diced 1/4 cup celery, diced 1 T black pepper 1 T salt-free Italian seasoning 2 T salt-free chicken bouillon powder 1/2 cup fresh frozen sweet peas, thawed 1/2 cup light cream 1 frozen piecrust, cooked and broken into bite-size pieces Directions 1. Pound chicken to tenderize, quick-freeze for 30 minutes for easy cutting, then cube. 2. Put chicken and stock in large stockpot and cook on medium-high heat for 30 minutes. Meanwhile, mix oil and flour until well blended. Then slowly pour and stir into chicken broth mixture until slightly thickened. Reduce heat to medium-low or low for 15 minutes. 3. Add carrots, onion, celery, black pepper, Italian seasoning, and bouillon. Cook for an additional 15 minutes. Turn off heat, and then add peas and cream. Stir until mixed well. 4. Serve in mugs and top with equal amounts of piecrust as garnish. Nutrient Analysis per 1-cup serving Calories: 419; Protein: 30 g; Carbohydrate: 24 g; Total fat: 22 g; Sat fat: 7 g; Trans fat: 0 g; Cholesterol: 94 mg; Potassium: 412 mg; Phosphorus: 229 mg; Sodium: 296 mg
Sep. 21, 2014, 1:20 AM - Inappropriate review?
Did not enjoy this one. The recipe was too bland. Needed more pepper and thyme at least. This was not what I imagine when I hear pot pie. This was more like a chicken soup with lots of noodles. I have enjoyed most recipes that I have tried, but would not make this again. My chicken soup is more flavorful than this even without any salt. So sorry for my rudeness.
Oct. 15, 2013, 4:08 PM - Inappropriate review?
Made this yesterday, family & I enjoyed this very much! Will make again.
Mar. 21, 2013, 11:28 AM - Inappropriate review?
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