Chicken Pot Pie (without the pie) Stew

I love chicken pot pie but I stink at making pie pastry. I am, however, a master at boiling noodles. This recipe combines the best of both worlds. And it's heart healthy!

Chicken Pot Pie (without the pie) Stew

2 small, or 1 medium, boiling potatoes, cut into ½" cubes

½ cup frozen lima beans

½ cup frozen peas

½ cup frozen cut green beans

¼ cup sauteed mushrooms (or canned if you must)

¼ cup pearl onions from a jar, halved (if you can find fresh ones they work, too)

2 cups fat-free, low sodium chicken stock

½ cup nonfat dry milk

3 Tbs flour

½ tsp dried tarragon (or 1½ tsp fresh)

½ tsp dried parsley (or 1½ tsp fresh)

salt and pepper to taste

2 cups cooked chicken, diced

wide noodles, boiled just in time to join the party

A few of notes before we begin. Because I hate making chicken stock, but use a lot of it in my soup and stew recipes, I usually use Kitchen Basics® unsalted stock. It's inexpensive, flavorful, allows me to salt things my way, and is readily available. You can use whichever stock you like. Because I never make pastry I have no need to keep a bag of flour in the pantry. Instead I keep Gold Medal Wondra® flour in the fridge. It keeps forever without going rancid and it's a great thickener for stews, sauces, and gravies.  Again, go with what you like best. Because I like to cook heart-healthy I love using non-fat dry milk in certain recipes. Instead of buying a box and never using all of it, I buy a box of packets.  If I don't need an entire packet, like in this recipe, I fold over the edge and put it in the freezer until I need it.  I used tarragon in this recipe but you can use whichever herbs you think go well with chicken. Remember, we're creating, not cooking.

Put the potatoes and lima beans (and fresh onions if you are using them) in a 2 qt pot, add 1½ qt water, bring to a boil, then reduce the heat, cover and simmer until the potatoes are tender. 20 to 25 minutes depending on the variety of potatoes you use and how thick you cubed them.

While those are simmering put the peas, cut green beans, mushrooms, and onions (if from a jar) in a 1 qt pot and cover with water. Bring to a boil for a minute, then reduce the heat to low, cover, and keep warm until you need them.

Put the chicken stock, non-fat dry milk, and herbs in a 2 qt pot and heat. Whisk in the flour and increase the heat until the mixture thickens. You'll know it when you see it. Add salt and pepper to taste.

When the sauce is thick drain the vegetables and add them to the sauce along with the chicken. Heat briefly. If the mixture looks too thick add a bit more chicken stock.

Spoon over the noodles. Serves from 3 to 6 depending on how large you think a serving should be.

Comments

[Margaret]

I love anything with green beans and lima beans in it; this sounds like comfort food. (although I do like a crust)

[Mike]

I prefer a double crust. I just can't make them. If you followed my exploits making my friend Heather's Tomato Pie you know I'm not good with frozen crusts either.

[Susan]

I think I could make this and not screw it up!