WARM UP YOUR HOLIDAYS WITH CHICKEN POT PIE STEW

Restaurant Recipe Favorite Series

This savory seasonal favorite recipe is provided courtesy of Garden Fresh Restaurant Corporation, owner of Souplantation, a San Diego-based restaurant. 

If your restaurant has a recipe you would like to share with our readers, please send recipe and .jpeg photo to editor@eastcountymagazine.org.

CHICKEN POT PIE STEW

1 ¼ lbs. ¾” cubed red potatoes Boil water and add potatoes. Cook for 10 minutes
8 cups water until tender. Strain potatoes and cool in ice water.
Drain and set and set aside for later.
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1 lb. raw chicken breast Cook and slice into bite size pieces. Set aside for
later.
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2 tablespoons canola oil In a saucepan, combine ingredients and sauté on
¾ lb. carrots – ¼” sliced medium heat for approximately 10 minutes until
½ lb. celery – ¼” sliced tender. Set aside for later.
½ lb. mushrooms, medium size - quartered
½ lb. pearl onions
2 ½ teaspoons dried thyme
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½ lb. margarine or butter Melt margarine or butter in a 5-quart pot. Add the
1 tablespoon garlic – finely minced garlic and sauté for on medium heat 2 minutes
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¾ cup white flour Stir in white flour and cook on low heat for 5
minutes. Stir constantly.
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5 cups chicken broth Add broth and spices to the pot. Whisk together
2 ½ teaspoons kosher salt with a wire-whip. Heat to a low boil on medium
1 teaspoon white pepper heat and simmer for 5 minutes until thickened.
¼ teaspoon black pepper Stir constantly.
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2 ½ cups whole milk Stir in milk and cream. Simmer for 3 minutes.
1 ¼ cups heavy or whipping cream
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¼ lb. peas Add peas, parsley, cooked potatoes, vegetables and
½ cup coarsely chopped parsley chicken to the broth. Heat and serve. Season to taste
Cooked red potatoes from above with salt and pepper.
Cooked vegetables from above
Cooked chicken breast from above
Yields 1 gallon.