It’s like chicken pot pie but without the pie. And quicker. I’ve even made this dish in 35 minutes. When adding the broccoli, move quickly. Lift the lid, drop the broccoli on top of the stew, and put the lid right back. And if you use salted stock, only add salt to taste. This is the best comfort food ever! - Jenny Jones
- 2 1/2 cups chicken stock (I use Swanson’s unsalted)
- 1/2 cup flour
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 2 boneless chicken breasts (1 lb.) cut into one-inch pieces
- 1 cup carrots, cut in 1/2-inch slices
- 1/2 cup celery, cut in 1/2-inch slices
- 2 cups red potatoes (1/2 lb.) unpeeled, cut into bite-size pieces
- 1 cup mushrooms, cut into bite-size pieces
- 3/4 teaspoon salt (less if using salted stock – taste first)
- 2 cups broccoli florets
- Whisk stock and flour together in a bowl and set aside.
- In a large pan on medium-high, heat the oil and sauté onion & garlic for 1 minute.
- Add chicken, sprinkle with salt & pepper, cook & stir 2 minutes.
- Add carrots, celery, potatoes, mushrooms, stock mixture, and salt. Bring to a boil. Reduce heat, cover and cook 10 minutes, stirring occasionally.
- Toss broccoli on top of stew, quickly put the lid back on the pan and cook 2 minutes. The broccoli will steam on the top.
- Remove from heat and stir to incorporate the broccoli. Stew thickens as it cools.