This Creamy Chicken Stew is the ultimate comfort food. Made with tender chicken and fresh vegetables all baked in a delicious creamy sauce.
This Creamy Chicken Stew is one of those recipes that I have had in my recipe box for years and have made countless times. I don’t even remember where the recipe came from…but it’s a family favourite for sure!
There’s just something so comforting about a stew on a chilly night…comforting and so delicious. That’s what makes this dish a regular in my fall/winter dinner rotation.
The key to making this Chicken Stew amazing, is to use really good chicken. Chicken thighs are delicious, but if you want to take this dish to the next level, use chicken breast. Delicious tender chicken breast in a creamy white gravy….oh my, so good!
This recipe does take a bit of time to prepare (about 20 minutes to prepare, and 1 1/2 hours baking time), but it’s well worth the effort, because when that dinner hour arrives all you have to do is make a salad and set the table. Enjoy!
Creamy Chicken Stew
- 4 - 5 chicken breasts or you can use 10-12 chicken thighs
- 1 tbsp olive oil
- salt & pepper
- 1 medium to large potato peeled and cut into chunks
- 1 tbsp oil
- 2 onions chopped
- 3 celery sticks diced
- 2 carrots peeled and diced
- 1/2 tsp thyme
- 1 bay leaf
- 1/4 cup flour
- 2 cups chicken stock
- 1 cup frozen peas
- 1/2 cup cream
- In a frying pan warm up about 1 tbsp of olive oil. Then add the chunks of chicken and generously season with salt and pepper.
- Cook until just before the chicken browns (about 5 minutes or so)...don't brown it, the chicken can actually be slightly pink because it's going to bake in the oven for about 1 1/2 hours.
- Remove the chicken from the pan and set aside while you cook the vegetables. Drain off any excess liquid.
- In the same skillet you used to cook your chicken, add another tablespoon of olive oil, the onions, celery and carrots. Cook until soft, about 5 minutes.
- When the onions, celery and carrots are soft, add the thyme, bay leaf and flour. Stir for 1 minute.
- Then add the stock to the onion mixture. Bring the mixture to a boil, stirring constantly until the mixture thickens. This takes about 4 minutes.
- Meanwhile, in a separate small pot, partially cook your chunks of potato. Basically just boil for about 2 minutes to slightly soften.
- Drain and set aside.
- When the stock/vegetable mixture has thickened, add the cooked potato and chicken pieces.
- Simmer for about 2 minutes then transfer the stew into an oven proof casserole dish.
- Bake covered, at 375 degrees for 1 1/2 hours.
- After this baking time, stir in 1 cup of frozen peas, and 1/2 cup cream.
- Bake uncovered for 20 more minutes.
- Before serving, remember to take out the bay leaf!
Chicken Stew Recipe Tips!
- What cut of chicken to use? As I mentioned above you can use less expensive cuts of chicken like thighs for this recipe, or as a real treat use chicken breast.
- Adding the peas. Sometimes I add the peas about 10 minutes before serving time so they’re still green and not mushy.
- A full meal idea. Serve with a green salad.
- Chicken Pot Pie: Use this chicken stew in a Chicken Pot Pie!