Creamy Chicken Stew

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


Units Scale
  • 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
  • 1 large onion (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 F 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!