Chicken Stew over Mashed Potatoes

When I was in elementary school, my favorite meal in the cafeteria was the chicken stew over mashed potatoes. With a buttery dinner roll for sopping it all up. I tried to re-create that here for my son and I think I did a pretty good job. He ate it right up. I could tell that when I placed his plate in front of him, he was not too thrilled. But one bite and he was hooked.

For the Chicken Stew:

2 large chicken breasts, about 1.5 lbs
6 cups water
2 bay leaves
1 tsp oregano
1 tsp parsley
2 celery ribs, sliced
2 cups frozen mixed veggies
1/2 cup milk
2 Tbsp flour

Heat the water in a large pot until boiling, then add chicken breasts, bay leaves, oregano, and parsley and cook for 30 minutes. Remove chicken breasts and set aside until cool enough to handle. Add the celery and mixed veggies to the chicken broth. Shred the chicken and return it to the pan. Bring to a boil. Cook for 15 more minutes until veggies are soft. In a jar with a screw top, place milk and 2 heaping Tbsp flour. Close it up and shake vigoriously for a bit until all the flour is mixed and no lumps remain. Add to the stew and bring to another boil. Cook for a few minutes, until thick and bubbly. Season to taste with plenty of salt and pepper. Serve over mashed potatoes, egg noodles, rice...whatever floats your boat.

Mashed Potatoes

4 baking potatoes, diced
1/4 cup sour cream
3 Tbsp butter
1/4-1/2 cup milk
salt and pepper to taste

In a sauce pan, cover the potatoes with water and bring to a boil. Simmer until fork tender, about 7 minutes. Drain potatoes and pour into a large bowl. Add sour cream, butter and milk. Start mashing it up with a potato masher. Then use an electric beater and beat on high for several minutes, until all the lumps are gone and its smooth and fluffy. Season to taste with salt and pepper.