Chicken Pot Pie Chowder
This is one of those “let’s cheat a little” recipes that if you don’t reveal the secret, your diners will never know the difference and it is so easy to make that you can even do it after a long day working in the sun…….. which is what I did. Oh and the secret is to use a combination of fresh, frozen and tinned ingredients.
Here’s how we do this one.
Shopping List:
- One to two pounds boneless skinless chicken thighs— diced into one inch cubes
- Two 12 ounce cans of diced potatoes
- Four cups frozen mixed vegetables
- 1/2 cup butter
- 1/2 cup All Purpose flour
- 4 to 6 cups of 2% milk
- Two to three tablespoons Olive Oil
- One small loaf of french bread for garlic parmesan crustinis—- optional
Putting it all together:
- Heat the oil in a large stock pot or dutch oven
- Cook the chicken in batches and set aside
- Drain off some of the chicken fat
- Melt the butter in the remaining fat
- Add the flour and mix well ensuring there are no lumps
- Start adding the milk, a little at a time, until a Roux forms
- Keep adding milk until you get the desired consistency—- if need be you can add a little water .
- Add back the chicken
- Add in the remaining ingredients and stir well
- Bring to a boil and then reduce the heat to a simmer
- Simmer for approximately 20 minutes.
- While the chowder is simmering cut the french bread on the bias, spread on some garlic butter and parmesan cheese and broil for about four minutes
- Enjoy.
There you have it another “simple but tasty recipe for the grilling season and beyond”.
Until next time………
Bon Appetit