This is comfort food at its best! This creamy, hearty stew is always a hit at our house and perfect for crisp, fall days.
I usually make this stew a day or two after we’ve had roasted chicken for dinner. I put whatever is left of the roasted chicken (bones and all) in a big pot, cover it with water and let it simmer away for a few hours. When I pull the meat off the bone I always have more than enough chicken and chicken stock to use in this stew. You could also use a rotisserie chicken and store bought stock.
This recipe is very versatile, you can use any combination of veggies you have on hand as long as they are cooked first. I used leftover baked potato, green beans and peas this time. Some other veggies I have used in this stew are: corn, carrots, halved brussels sprouts, pieces of asparagus, mushrooms and celery. I like to go through the fridge and throw in whatever I have!
Also…Thanksgiving will be here before we know it!! This stew is an excellent way to use up leftover turkey!!
- 4 tablespoons butter
- ½ cup finely chopped onion
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon celery salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- 2 cups milk
- 2 cups chicken or turkey stock
- 3 cups cooked chicken or turkey pieces
- 3½ cups cooked veggies of your choice(there are some ideas above)
- Start by sautéing the onion, basil, thyme, celery salt, garlic powder and pepper in the butter.
- When the onions are translucent whisk in the flour and salt.
- When the flour is completely incorporated, slowly whisk in the milk and chicken stock.
- Bring them to a low boil to thicken.(stirring often)
- Add the chicken and all the veggies and stir well.
- Give it a taste and add salt and pepper if needed.
Do you need a dairy free version? Just sub in olive oil for the butter and use unsweetened almond milk instead of regular milk…still so delicious!!
