Chicken in a Pot, No Pie
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Individual Chicken Pot Pie with Puff Pastry

Recipe courtesy of Alton Brown

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Chicken and Biscuit Pot Pie

Recipe courtesy of Ellie Krieger

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Recipe courtesy of Rachael Ray

Grilled Chicken Sliders

Recipe courtesy of Ree Drummond

Teriyaki Chicken and Gingered Vegetable Pot Pie

Recipe courtesy of Geoffrey Zakarian

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Enchiladas

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking