Chicken Stew
Source of Recipe
Pantry Saurce
Recipe Introduction
Copy Cat Of Bob Evans Chicken Stew
List of Ingredients
Chicken Stew
2 boneless chicken breast cut into 1/2 inch cubes
2 medium sized carrots, peeled and diced into 1/2 inch cubes
1/2 cup chopped celery
2 medium potaotes, peeled and diced into 1/2 inch cubes
1/2 cup frozen peas
5-6 cups water
3 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or margarine
Recipe
Saute the chicken, carrots and celery in the butter over medium heat till the chicken is cooked through and the veggies are tender. Turn off the heat and pour the chicken mixture into a crock pot. Add the potatoes, peas, bouillion, salt and pepper to the crock pot. Add enough water to cover. Stir to mix every thing together. Cover with lid and let cook on low about 5-6 hours so flavors combine.
About a half hour before serving turn crockpot up on high. Mix 1 tablespoon cornstarch with 1/2 cup water, add to stew and let it thicken. Make enough mashed potatoes to feed 6 people and either make a batch of homemade biscuits or cook a can of 8 count Grands biscuits.
To serve split a biscuit in half from side to side. Place in a bowl. Spread a layer of mashed potatoes on top of the biscuit. Ladle stew over mashed potatoes and serve. You can use Beef Stew in place of Chicken Stew for a change of flavor.
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