Just a look at the supplies you will need.
Prep your ingredients before starting, as some of these steps come together fairly quickly.
Melt butter in a large skillet or sauté pan over medium heat.
Add onion, celery, and a pinch of salt and pepper and cook till soft, 4-5 minutes.
Add the flour, cayenne, poultry seasoning (if using dried thyme, add it at this point. About 3/4 tsp) and cook for 5-6 minutes.
Slowly whisk in the broth, cream, and thyme and simmer until thickened, about 5 minutes.
Stir in vegetables, chicken, and lemon juice and simmer till heated through, 2-3 minutes.
Season with salt and pepper.
We served this over biscuits. This stew can also be used as a base for chicken pot pie, just thicken it a little by decreasing the amount of chicken broth by about a half a cup.
- 4.0Tbsp Unsalted butter
- 1.0 Medium onion, minced
- 1.0 Celery rib, chopped fine
- 0.0c All-purpose flour
- 0.0tsp Cayenne pepper
- 0.0tsp Poultry seasoning
- 2.0c Low sodium chicken broth
- 0.0c Heavy cream
- 2.0tsp Chopped fresh thyme
- 1.0 10oz package frozen peas and carrots
- 4.0c Rotisserie chicken, skin discarded, meat chopped
- 4.0tsp Fresh lemon juice
- Salt and pepper to taste