Recipe by Chef at Heart
I got the idea for this recipe from a book called Cook Milk in any flavour you like. Mine is similar but with many modifications. I use store bought bread bowls, however I have noticed bread bowl recipes on this site. The other option is to serve it with dumplings
Top Review by email@example.com
I loved my colleges chicken stew and have been craving it for almsot 3 years! I used left over chicken instead of a whole chickena nd halved the recipe because its just my husband and I. Instead of water I used chicken broth. YUMMY
- 3 1⁄2-4 lbs skinless chicken pieces, skinned**
- 2 cups water
- 3 teaspoons chicken bouillon granules
- 1 teaspoon poultry seasoning
- 1⁄4 teaspoon ground thyme
- 2 carrots, peeled and thinly sliced
- 1 stalk celery (large or 2 small to medium, diced)
- 1 cup frozen peas
- 2 medium potatoes, diced
- 1⁄2 cup flour
- 1 1⁄2 cups milk
Directions See How It's Made
- Place chicken in a large pot.
- Add water, bouillon, poultry seasoning and thyme.
- Simmer chicken for one and a half hours, or until done.
- Remove chicken, straining it into a large bowl.
- Return stock to large pot.
- Add carrots, potatoes, and celery.
- Simmer, covered for 20 minutes or until vegetables are tender.
- Meanwhile, remove chicken from the bones and cut into bite sized pieces.
- Combine milk and flour and gradually add to stew.
- Add peas and stir to stew comes back to a boil and thickens.
- Return chicken and heat through.
- Serve in bread bowls.
- ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
- ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.