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Creamy Chicken Stew

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.

Creamy Chicken Stew

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!  

Creamy Chicken Stew

Chicken Stew Recipe Tips!

  • Timing: 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!
  • What cut of chicken to use?  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
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Creamy Chicken Stew

  • Author: Jo-Anna Rooney
  • Total Time: 2 hours 20 minutes
  • Yield: 6 - 8 servings 1x


This Creamy Chicken Stew is the ultimate comfort food.  Made with tender chicken and fresh vegetables all baked in a delicious creamy sauce.


  • 45 chicken breasts (or you can use 1012 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


Step 1:

  1. 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.
  2. 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.
  3. Remove the chicken from the pan and set aside while you cook the vegetables. Drain off any excess liquid.

Step 2:

  1. 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.
  2. When the onions, celery and carrots are soft, add the thyme, bay leaf and flour. Stir for 1 minute.
  3. 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.

Step 3:

  1. Meanwhile, in a separate small pot, partially cook your chunks of potato. Basically just boil for about 2 minutes to slightly soften.
  2. Drain and set aside.

Step 4:

  1. When the stock/vegetable mixture has thickened, add the cooked potato and chicken pieces.
  2. Simmer for about 2 minutes then transfer the stew into an oven proof casserole dish.

Step 5:

  1. Bake covered, at 375 degrees for 1 1/2 hours.

Step 6:

  1. After this baking time, stir in 1 cup of frozen peas, and 1/2 cup cream.
  2. Bake uncovered for 20 more minutes.
  3. Before serving, remember to take out the bay leaf!
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes

Keywords: chicken recipe, chicken stew, recipe, stew

PIN IT to make later!

Creamy Chicken Stew

More Cozy and Delicious Recipes:

This post was originally published in 2011, I just updated it with new photos.  Same great recipe, just new images.  Enjoy! 

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  • Reply
    Kelly | Eat Yourself Skinny
    September 29, 2011 at 3:00 PM

    Yummy this looks so good! What a great recipe! 🙂

  • Reply
    Stephanie @ henry happened
    September 29, 2011 at 3:15 PM

    This looks so yummy! I’m so glad it’s fall and we can start having warm soups & stews again!

  • Reply
    September 30, 2011 at 5:01 AM

    That sure does look good!! I love soups and stews!

  • Reply
    September 30, 2011 at 1:02 PM

    Wow this looks amazing, I’m going to try your sugeestion of doing a chicken pot pie..yum!

    Thanks for sharing! 🙂

  • Reply
    September 30, 2011 at 2:27 PM

    This sounds DIVINE! I can’t wait to try it, so I’ll pin it and come back. Thanks for sharing!

  • Reply
    At The Picket Fence
    October 1, 2011 at 1:45 AM

    Sounds so perfect for a crisp Fall day! Thanks so much for sharing this recipe with us at Inspiration Friday this week!

  • Reply
    October 2, 2011 at 4:39 AM

    This looks delish! I will try this on the next cold day!

  • Reply
    October 3, 2011 at 6:08 PM

    This sounds and looks perfect for fall weather. I am adding it to my list of things to try. Thanks!

  • Reply
    November 9, 2011 at 7:31 AM

    I have to ask.. did you get those bowls from Daiso? Because I have the same ones.. I love them:)

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