Chicken Pot Pie Stew

What you need

• 2 Tbsp Olive Oil
• 1 Cup Diced Onion
• 1 Cup Diced Carrot
• 1 Cup Diced Celery
• 1 tsp Minced Garlic
• ¼ Cup Whole Wheat Flour
• 3 Cup Veggie Stock
• 1 tsp Dried Thyme
• 1 tsp Dried Parsley
• 3 Cup Cooked, Shredded Chicken
• 1 Cup Peas
• 1 Cup Corn
• 1 Cup Milk

What you do

1. In a large pot, heat olive oil over medium heat.
2. Add onion, carrot, and celery; cook for 5–6 min until softened.
3. Add garlic and cook for 1 minute.
4. Sprinkle flour over the vegetables and stir to coat evenly.
5. Slowly add vegetable stock, stirring constantly to avoid lumps.
6. Add thyme and parsley. Bring to a simmer.
7. Stir in shredded chicken, peas, and corn.
8. Simmer for 5–10 min until heated through and slightly thickened.
9. Stir in milk and cook for another 3–5 min until creamy and smooth.
10. Serve hot with a dinner roll.