Chicken Pot Pie Chowder

INGREDIENTS

• 2 tbsp (30 mL) canola oil

• 1 medium onion

• 2 garlic cloves

• ¼ cup (50 mL) flour

• 2 cups (500 mL) reduced-sodium chicken stock

• ½ tsp (2 mL) salt

• ¼ tsp (1 mL) black pepper

• 2 cups (500 mL) milk

• 2 cups (500 mL) frozen vegetable medley (like corn, green beans, carrots, and peas)

• 1½ cups (375 mL) chopped cooked chicken

• ½ cup (125 mL) loosely packed fresh parsley leaves

• 1 pkg (7.5 oz or 340 g) buttermilk biscuits

DIRECTIONS

1. Preheat the oven to 400°F (200°C). Heat the oil in the Rockcrok® Dutch Oven over medium heat for 3–5 minutes, or until it’s shimmering.

2. Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped.

3. Add the onion and garlic pressed with the Garlic Press to the Dutch oven. Cook for 3–5 minutes, or until the onions are softened, stirring occasionally.

4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 additional minute.

5. Add the stock, salt, and pepper, then increase the heat to medium-high. Bring the mixture to a simmer, scraping the bottom of the Dutch oven to release any flour.

6. Add the milk, vegetables, chicken, and parsley grated with the Herb Mill; stir.

7. Gently place the biscuits on top of the chowder. Bake, uncovered, for 12–15 minutes, or until the tops of the biscuits are golden brown. Let cool for 5 minutes before serving.

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