Wednesday, April 29, 2015

Chicken Pot Pie Stew

This yummy recipe is altered from my brother-in-law Chef Matt. I didn't have as much time to put into it, but it still has turned out to be a family fave :)

7 cups chicken stock (I use water and a organic chicken base to make mine)
1 package frozen corn
1 package frozen or fresh chopped carrots
1 can frozen green peas
3 cans of canned chicken (3 cups of freshly shredded is also great)
1 box of rigatoni
1 tbsp salt
1 tbsp thyme
1/2 tbsp black pepper
1/2 tbsp white pepper
1 cup milk (optional)

Make chicken stock and pour everything in a large stock pot except milk. Cook for 2-1/2 to 3 hours and stir frequently. It's done when the rigatoni looks like dough :) If it is too thick for your taste, add some milk. I have made it both ways. Milk doesn't affect the taste, just the thickness. This recipe makes a TON so, consider halving it if you don't want leftovers.

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