Chicken Pot Pie Stew

Ingredients

• 4 tbsp butter (unsalted )
• 1 cup celery (chopped )
• 1 cup carrots (peeled/chopped )
• 2 tsp poultry seasoning
• 3 tbsp whole wheat flour
• 2 cups chicken broth
• 8 oz. chicken breasts (cooked/chopped )
• 1/2 cup peas (frozen )
• 1/2 cup unsweetened almond milk
• salt & pepper

Instructions

1. 1

   Heat 1 tablespoon of butter over medium heat in a Dutch oven. Add celery and carrots. Cook covered for 8 minutes stirring occasionally.

2. 2

   Melt remaining butter in a pot and whisk in gluten-free flour. Cook 30 seconds.

3. 3

   Add chicken stock to pot and stir, scraping up browned bits on the bottom of the pot. Reduce heat to medium-low and stir in chicken and poultry seasoning. Bring it to a simmer. Simmer for 5 minutes.

4. 4

   Add milk and peas and stir until thoroughly combined and thickened. Cook 5 minutes longer. Season with sea salt and pepper to taste.

5. 5

   Divide chicken stew between large compartments of 4 containers.

6. 6

   Optional Add 12-13 crackers to each small compartment.