December is fast approaching and its arrival brings the classic flavors of the winter season- cinnamon, peppermint, gingerbread, hot cocoa and eggnog. We have to admit, however, we’ll miss our creamy and heartwarming Chicken Pot Pie Stew. While you may only see it on the Souplantation/Sweet Tomatoes menu in November, you can now make it at home whenever you get the craving – thanks to our Director of Culinary Innovation, Kim Menzies, who wanted to share the recipe with you. Since she’s the master of the kitchen here at Souplantation/Sweet Tomatoes, we sat down with Kim for a little Q & A about our Chicken Pot Pie Stew.
Q: When do you think is the best time to enjoy Chicken Pot Pie Stew?
A: This stew simmering on the stove would be the perfect meal after a day out skiing or sledding! Personally, I often like to heat up a bowl to enjoy after a long day at work.
Q: Can you tell us about the ingredients of the stew?
A: With all of the vegetables and lean protein included (tons of superfoods are in this stew!), it’s the perfect meal to warm up cold bones and restore your energy.
Q: Any last culinary recommendations for those of us that may not be the best home chefs?
A: Cooking shouldn’t be stressful! Our recipe is easy to follow and will yield a delicious output – plus, what makes a stew taste better is the thought that goes into making it! But, to make this meal complete, I love to serve homemade buttermilk biscuits for dipping.
Print this recipe and give it a try at home! Just click on the image and print the page that it opens up in. Don’t forget to share a bowl with friends on social media or email by using the “Share” icon below!