Chicken Pot Pie Stew

30g CARB

Serves 6

Hands On 25 min.

Total 55 min.

1. In a 4- to 5-qt. nonstick Dutch oven heat 2 tsp. of the oil over medium. Add chicken. Cook and stir 4 to 5 minutes or until chicken pieces are browned on all sides. Transfer chicken to a bowl.

2. In the same Dutch oven heat the remaining 2 tsp. oil over medium heat. Add celery, carrots, onion, and garlic. Cook and stir 8 to 10 minutes or until vegetables are just tender.

3. Add chicken broth to pot; bring to boiling. Add chicken, mushrooms, corn, and peas. Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is done and vegetables are just tender.

4. In a small bowl whisk together evaporated milk and flour. Add flour mixture to soup mixture. Cook and stir until mixture thickens and bubbles. Cook and stir 2 minutes more to thicken soup mixture. Stir in fresh thyme, fresh oregano, salt, and pepper. Top each serving with about three Piecrust Leaves.

Piecrust Leaves Preheat oven to 400°F. Let half of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust) stand according to package directions. Unroll piecrust onto a lightly floured surface. In a bowl whisk together 1 Tbsp. refrigerated or frozen egg product, thawed, and ¼  tsp. water. Lightly brush mixture over piecrust. Sprinkle piecrust with 1 tsp. chopped fresh thyme leaves. Using a 1- to 1¼-inch floured cutter, cut piecrust into leaves or desired shapes. Place piecrust shapes on a baking sheet. Bake 6 to 8 minutes or until golden brown. Cool completely on baking sheet. To store, place extra leaves in an airtight container and freeze up to 1 month. Use as soup or salad toppers. Makes about 70 leaves.

PER SERVING (1⅛cups stew + about 3 Piecrust Leaves each) cal 295, fat 9 g (2 g sat. fat), chol 72 mg, sodium 557 mg, carb 30 g (3 g fiber, 12 g sugars), pro 24 g

TRY THIS

Substitute dried herbs for fresh. Use ½ tsp. thyme and ¼ tsp. oregano. Crush them lightly and add with the broth.