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Chicken and Herb Pot Pie Stoup

Rachael Ray : Food Network
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

3

Celery from the heart, small ribs

2

small pieces Chicken breasts, boneless skinless

1

finely chopped flat-leaf parsley, a handful

1

Bay leaf

2

Carrots

2 cloves

Garlic

2 tbsp

Lemon thyme or thyme, leaves

1

Onion, medium

1 cup

Peas, frozen

1

Potato, large

3

sprigs Tarragon, fresh leaves

1 qt

Chicken stock

2

Rounded tablespoons all-purpose flour

1

Salt and freshly ground black pepper

1 tbsp

Olive oil, extra-virgin

3 tbsp

Butter