GG’s Chicken Pot Pie Stew

I told Doreen that I would post my recipe for the chicken pot pie stew and then promptly forgot all about it.

The problem I have with providing recipes is that I am a kamikaze cook. I shoot from the hip and just do my thing. The kitchen alchemy runs in my family…so I wrote down the stew stuff and maybe that will help me to get some sort of Fawnskin Flyer recipe section going for those who ask.

If you have a receipe that everyone rants and raves about–send it in and I’ll post it.

Chicken Pot Pie Stew

  • 2 pounds or so of skinless chicken of your choice
  • 2 tblsp butter or margarine
  • 1/2-3/4 cup water
  • 1 cup chopped onion
  • 1 tsp Spike seasoning
  • 1 can (10 3/4 ounces) reduced sodium/fat cream of chicken soup
  • 1 1/4 milk plus another 1/3 to 1/2 cup (or so) set aside
  • 1 package (10 ounces) frozen peas and carrots (or mixed veggies)
  • Pepper to taste
  • Salt if you wish
  • 1 cup reduced fat baking mix

In a skillet, or in your large stew pot, brown the chicken in the butter or margarine–max about 10 minutes. Place into stew pot and add water, onion, and Spike seasoning. Heat until boiling and then reduce heat, cover, and let simmer for about a half-an-hour.

Stir in the condensed soup, 1 1/4 cup milk, veggies. Heat to boiling again, cover, and then reduce heat and let simmer for another 10 minutes. Stir during this time and season with pepper and salt.

Combine the baking mix and remaining milk in a small bowl. Increase the stew heat to boiling and add mixture to the top of the stew in small mounds. Simmer uncovered for about 10 minutes and then cover and let simmer until dumplings are dry–10 minutes or more.

Finally, try not to eat it all in one sitting! Serves about 4.

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This entry was posted on Monday, December 10th, 2007 and is filed under Baking & Cooking, Mountain Lake Resort.

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