This cheesy, saucy one-pot pea and chicken stew reminds us of the filling in chicken potpie. While it tastes rich and comforting, it has plenty of peas and cauliflower, too, so you get lots of veggies. Serve this creamy healthy pea and chicken stew recipe with biscuits or over brown rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2013

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 1/2 cup broth, flour and mustard in a small bowl.

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  • Season chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until brown and just cooked through, 5 to 7 minutes. Transfer to a bowl and cover with foil to keep warm.

  • Add cauliflower and shallot to the pan and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add peas, wine and the remaining broth (about 1 1/3 cups) and bring to a simmer. Cook, stirring often, until the cauliflower is just tender, about 5 minutes more. Whisk the reserved broth mixture again and add to the pan. Cook, stirring, until the sauce bubbles and thickens, 1 1/2 to 2 minutes. Add cheese, the cooked chicken and any accumulated juice; stir until the cheese is melted.

Nutrition Facts

385 calories; protein 37.8g 76% DV; carbohydrates 18.1g 6% DV; dietary fiber 4.8g 19% DV; sugars 5.7g; fat 15.5g 24% DV; saturated fat 6.4g 32% DV; cholesterol 92.3mg 31% DV; vitamin a iu 1778.9IU 36% DV; vitamin c 45.5mg 76% DV; folate 91.2mcg 23% DV; calcium 318.1mg 32% DV; iron 2.6mg 14% DV; magnesium 62.2mg 22% DV; potassium 561.1mg 16% DV; sodium 740.4mg 30% DV; thiamin 0.3mg 31% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/13/2013
Looked just like the picture and delicious Great recipe! It took a little longer than I thought (a little under an hour). Used defrosted frozen cauliflower and wish I had kept them frozen so they'd end up a little less cooked. Also replaced Jarlsberg for the Gruyere since the Gruyere was so expensive at the store! Had some trouble melting but still turned out great. Great Sunday night meal. Pros: Great flavor and hit that comfort food spot Read More
Rating: 5 stars
01/28/2013
Better than expected I used fresh cauliflower- and the recommended cheese is perfect - next time I will add a little more salt/pepper and maybe some basil - put over rice - it was great. Pros: Easy to make and delicious Cons: Little bland Read More
Rating: 5 stars
10/26/2013
Solid 5 stars I made this as written and added in about 25% more vegetables than called for which worked out fine. I still had a good amount of sauce. I served mine over brown rice. Awesome recipe. Pros: Very tasty easy and quick preparation fairly healthy. Cons: The cheese is a bit pricey but it sure is good. Read More
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