CHICKEN POT PIE STEW
- 4 breasts halves (skinless boneless chicken, cut into cubes)
- 10 red potato (quartered)
- 8 ozs baby carrots
- 1 cup chopped celery
- 52 ozs cream of chicken soup (condensed)
- 6 cubes chicken bouillon
- 2 tsps garlic salt
- 1 tsp celery salt
- 1 tbsp black pepper (ground)
- 16 ozs mixed vegetables (frozen)
- Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
- Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Cream of Chicken Condensed Soup SUBSTITUTE for the gloppy can!
from the kichn
*makes a little over a cup, equivalent to one can of soup
Ingredients:
3 tablespoons butter
3 tablespoons white flour
1/2 cup chicken stock or broth
1/2 cup milk
Salt and pepper
*makes a little over a cup, equivalent to one can of soup
Ingredients:
3 tablespoons butter
3 tablespoons white flour
1/2 cup chicken stock or broth
1/2 cup milk
Salt and pepper
***** To make this dairy free, substitute butter for smart balance spread, and the milk for almond milk or soy milk*******************
Directions:
Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.
Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.
This will keep for a couple days in the fridge, but it's best to use it the day you make it.
Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.
Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.
This will keep for a couple days in the fridge, but it's best to use it the day you make it.
