Rotisserie Chicken Stew
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Heat a large pot to medium on the stove. Add 3 tablespoons of butter.
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Add 4 large carrots that are sliced, 1 tsp salt, and 1/2 tsp pepper. Stir.
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Add 2 tablespoons of gluten free flour. Stir and cook for 2 minutes.
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Pour in 1/4 cup of dry white wine such as Pinot Grigio. Stir well and cook for 2 minutes.
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Add 4 cups of chicken stock and stir well. Put on the lid and simmer for 15 minutes.
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Uncover. Add 1 teaspoon of onion powder and 1 teaspoon of Kitchen Bouquet.
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Next add diced rotisserie chicken and 2 tsp of Organic Better Than Bouillon.
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Mix 2tbsp cornstarch with 1/4 cup cold water. Add to stew and stir in well. Cook for 5 minutes.
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Serve with mashed potatoes.
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