September is my favorite month of the year. Not just because it’s my birthday month, but because the weather in September is absolutely perfect. Some days are warm enough to go without a sweater but most are just cool enough. I just adore fall. The weather is cool, the windows are open. September is the time to break out the sweaters and you can actually get away with wearing leggings every day. They just go so well with boots!
This weekend’s meal prep was an ode to Fall. I am so excited for all the new soup and chili recipes I am going to create. From here on out, be prepared to be overwhelmed with soups!
This weekend I set out to make a Chicken Stew but when I took the first bite of this delicious creation, I knew what it had to be. It tastes just like the filling of a pot pie – so I give you….
Chicken Pot Pie Stew
What you need
2 chicken breast, cut into small pieces
1lb roasted mixed veggies (I used red potatoes, celery, onions and carrots).
32oz chicken broth, FREE RANGE!
8oz heavy cream or coconut milk
1/3 cup tapioca flour
1 cup frozen peas
1 tsp each, salt and pepper
1 tsp poultry seasoning
½ tsp celery seasoning
Parsley, for garnish
What to Do
Preheat oven to 350
In a large saucepan or dutch oven, cook chicken breasts in a tbs of olive oil. When chicken is almost cooked through; add 2 tbsp chicken broth
While chicken is cooking, put the veggies (except the peas) into a baking dish and bake for 10-15 minutes to soften
When chicken is cooked, remove the veggies from the oven and place them in the pot with the chicken, add your seasonings and pour in about half the chicken broth. Let the pot come to a boil, then cover and cook on medium-high heat until veggies are soft.
Your chicken broth will reduce, so check it occasionally and add more broth if needed to cover the veggies.
When the vegetables are soft, turn down heat to low.
Add any remainin chicken broth, the cream and tapioca flour and stir well. Your soup will get start to thicken pretty quickly.
Add a bit more salt + pepper, then cover and let simmer for about 20-30 minutes.
Top with a sprinkle of parsley and enjoy the pot pie without the carbs!
Try it. You’re going to love it. You’re welcome.
