Chicken pot pie stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
24 oz Chicken -Boneless, skinless chicken thigh (by JUSTKLH) 4 large (3" to 4-1/4" dia.) Potato, raw 0.5 package (10 oz) Peas and carrots, frozen 4 cup Turkey Broth (by DANNI10) 1 large Onions, raw 2 tbsp Olive Oil 1 cup Dairy, Milk - Whole - 1 cup 18 grams Wheat flour, white, all-purpose, enriched, calcium-fortified
In an instant pot on saute, cook onions until translucent. Add chicken, potatoes, broth, salt and pepper to taste. Cook 10 minutes on Stew function. Pressure release after 10 minutes, add peas and carrots and milk mixed with flour, salt and pepper. Cook on saute five minutes until slightly thickened and peas and carrots are heated through.
Serving Size: 1.5 cups
Number of Servings: 10
Recipe submitted by SparkPeople user MLAMEIRAS.
Serving Size: 1.5 cups
Number of Servings: 10
Recipe submitted by SparkPeople user MLAMEIRAS.
Nutritional Info Amount Per Serving
- Calories: 252.5
- Total Fat: 8.3 g
- Cholesterol: 60.5 mg
- Sodium: 472.2 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 4.3 g
- Protein: 17.5 g
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