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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is also a great filling for chicken pot pie. Put chowder in an oven-proof dish, and cover with a store bought pie crust. Bake the pot pie at 350 for 20-30 minutes, or until crust is brown. Ingredients:
4 chicken breasts, diced |
2 tablespoons oil |
1/4 pepper |
1/3 cup butter |
2/3 cup all-purpose flour |
1 quart heavy cream |
1/4 cup chicken base |
1 tablespoon minced garlic |
1 small onion, minced |
2 (15 ounce) cans mixed vegetables, drained |
1 pinch nutmeg (optional) |
Directions:
1. Heat the oil in skillet over medium-high heat.
2. Add chicken and sauté until cooked through, and set aside. You may also use precooked chicken.
3. In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown.
4. Slowly add cream and keep stirring.
5. Add chicken base, garlic, and onion and stir until thickened.
6. Add mixed vegetables nutmeg if using, and cut up chicken.
7. Cook until all is heated through.
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