Chicken Stew / Chicken Pot Pie

Preparation Time: 15 minutes                                 Makes: 9 servings
Cook Time: 1 hrs. 8 hrs. depending on cooking method.

• 2 Medium Carrots- sliced in pieces

• 3 Celery Stalks- sliced in pieces

• 2 Medium Potatoes- cubed

• 1 cup Green beans- fresh or frozen, cut in 1 pieces

• ½ cup Flour

• 28 oz. Chicken Broth, 1/3 less sodium (2- 14 oz. cans)

• 2 Boneless, Skinless Chicken Breasts (approx. 1 lb.)

• 1 Tbsp. Lemon Juice- optional- can be added after cooking.

• 1 Pkt. Encrusted Haddock Fillets

• Salt & Pepper to Taste

*For Chicken Soup omit flour*

SLOW-COOKER DIRECTIONS: Place vegetables in slow-cooker, add flour and mix well; add chicken broth & whole chicken breasts. (Chicken must be submerged in liquid for juicier meat.) Cover & cook, 4 hours on high or 8 hours on low. Before serving, remove chicken and cube; return to stew.

STOVETOP DIRECTIONS: Place all ingredients in large saucepan, bring to a boil. Reduce heat to low, cover and simmer until vegetables are fork tender and chicken is no longer pink, approximately 1 - 2 hours. Before serving, remove chicken and cube; return to stew.

Pot-Pie:
Using a deep dish pie plate, line bottom with 1, 9” pre-made pie crust. Add approximately 6 cups of stew and cover with another crust, following the directions on the pie crust box. Bake in preheated oven at 400° for 25-35 minutes.