*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe seemed a little plain so about 10 minutes before it was done I added a bag of frozen mixed vegetables. It thickened by itself and no flour was needed. This turned out great and is one of my new favorites.
I really liked this recipe because it was a whole meal in one skillet. Next time I make it I will add the carrots early because they were still slightly undone eventhough the potatoes were REALLY done. It would also be a good idea to remove the chicken and the vegetables before adding the flour water mixture to make the gravy. My potatoes got really mushy when I was mixing in the flour and water.
This was really good. I only had a 3 lb. perdue oven roaster so I stuffed the roaster with stuffing added all of the rest of the ingredients and baked it in the oven. My husband loves when I make potatoes like this. Thanks Doreen for an easy recipe!
great recipe and great for leftovers as well. I made herb dumplings for the top of mine. Added some peas during the last 10min or so probably about 2teaspoons of poultry seasoning and used 2T of butter(rather than 1 and 1 oil) I used 2 very large leeks 2 celery just the white parts and to be honest if you cut it small enough you'd never know there was leek in there! Everyone cleans off their plate almost to the licking stage. Try to cut your veggies large as you would stew. (2inch potatoes and evenly. Carrots seem to take the longest to cook! I mistakenly added the flour to the broth (well stirred) it was nice and thick! Would make again. Its sort of like a cross between a stew and the inside of potpie:P Love the big chicken breasts rather than cubes as you get a full cut-able serving of meat rather than meat fibers disintegrating in the liquid.
I found this recipe when I everyone was hungry and I didn't have anything planned for dinner. I did an ingredient search and found it. It was quick and easy and everyone was happy. I didn't have herbed chicken broth so I used regular and added some thyme and sage. Also no leeks but it turned out just fine. Because I was in a hurry I cut the chicken in half and used ready to eat carrots. I cooked it in my electric skillet for about 20 minutes. I am adding this to my collection. Delicious. Thank you Doreen!
I can't believe I've actually found a dinner that my 7-year-old and 12-year-old both like! It was so easy and quick to make; it's a great dish to make rushing home from football practice before homework baths and bedtime! They both told me to put it on my "make again" list. Even my youngest ate his carrots. The gravy did the trick!
I made this tonight after finding it through an ingredients search. However I didn't have carrots or a leek. I substituted asparagus and large green onions. I also used fresh parsley instead of dried. I found the dish to have a wonderfully light flavor. My son couldn't seem to stop complimenting the meal.
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