For christmas one of my customers gave me a HUGE basket of different types of cheese. Among these cheeses was a huge block of pepperjack, which while I love cheese, I really didn't care for on it's own. One night I started out making a chicken stew, and midway through I decided I wanted to make Chicken Pot pie -- but I didn't really feel like making gravy... and then it hit me to use the pepper jack cheese. Voila - a new dish was born. My husband had 3 huge servings, I had plenty left over to take to work for lunch. I even gave some samples to some of my clients to get their opinions and every one loved it. I'm hoping that you will love it too.
1Preheat oven to 425
In stock pot over medium heat, sweat celery, carrots, onion, and garlic in a tbsp of oil and a pinch of salt for about 5 minutes.
2Add cubed chicken breasts to the vegetables, cooking just till chicken is no longer pink.
3Add chicken broth and fresh greenbeans. simmer on medium heat till greenbeans are just al dente... (approximately 20 - 30 minutes) then add diced potatoes and cook another 5 - 10 minutes till the potatoes are tender but not soft. Then add frozen peas and seasonings. Turn heat to low and simmer
4In another sauce pan, melt butter and saute the flour to make a roux. Slowly add milk to the roux till it's the consistancy of a thin gravy. Add the pepperjack cheese and stir till cheese is melted. Add to the Chicken stew in the stock pot and mix thoroughly. turn off the heat.
5Pour chicken mixture into a 9 x 11 baking pan and cover with the pie crust (I like using the frozen but feel free to make your own if you're adventurous) Or use the halved refrigerator buscuits. Bake uncovered for 20 minutes or till top (crust) is golden brown. Let rest for about 10 minutes before serving. *Note, if using a pie crust be sure to cut steam vents into it. The buscuits make their own steam vents.
6* note, if using canned or frozen greenbeans add when you add the peas to keep them from getting too mushy.