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–+ servings
Creamy chicken stew with vegetables in a white bowl on a wooden board.
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One Pot Creamy Chicken Stew

This One Pot Creamy Chicken Stew is full of tender chicken, hearty vegetables, and a creamy broth. It's a great meal for a cold day.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Dishes
Cuisine: American
Servings: 8 Servings
Calories: 321kcal
Author: Kim Schob

Equipment

Ingredients

  • 1-2 tablespoons avocado oil
  • 2 pounds boneless skinless chicken thighs cut into large bite sized pieces
  • 5 tablespoons all purpose flour divided
  • 1 large onion chopped
  • 3-4 cloves garlic minced
  • 3 ribs celery chopped
  • 2 large carrots chopped
  • 1 ½ pound bag small gold potatoes halved
  • 5 cups chicken broth
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • Salt and pepper to taste
  • 1 cup frozen peas
  • ½ cup heavy cream
  • Fresh parsley for garnish (optional)
Cups - Metric

Instructions

  • Heat a large dutch oven over medium high heat and add 1 tablespoon of oil.
  • In a large bowl, sprinkle 3 tablespoons flour over the chicken thighs and toss until well coated.
  • Add the chicken thighs into the dutch oven and brown on all sides. Transfer browned chicken to a clean bowl and set aside.
  • In the same dutch oven, reduce the heat to medium and then add the onions, garlic, celery, and carrots. Saute for 3-5 minutes unitl the onions are clear.
  • Sprinkle the remaining 2 tablespoons of flour in the bottom of the pot and stir to combine. Continue to sauté for an additional 1-2 minutes, stirring often.
  • Slowly add the chicken broth a little at a time and gently scrape the bits from the bottom of the pan.
  • Return the browned chicken to the pot.
  • Add the potatoes, heavy cream, dried herbs, salt, and pepper and stir to combine.
  • Bring the pot to a boil, cover with a lid, and then reduce the heat to a low simmer.
  • Cook covered for 30 minutes, or until the potatoes are fork tender. Stir occasionally.
  • Add the frozen peas in the last 5 minutes of cooking.
  • Taste and adjust the seasoning before serving.
  • When ready to serve, garnish with fresh chopped parsley or choice of herbs.

Notes

  • Make sure that the chicken is completely coated with flour so that it browns on the outside.
  • When you are searing the chicken, you don't have to cook the chicken all the way through.
  • When you add the flour to the pot, make sure that you stir it often. It will start to brown slightly.
  • Add the chicken broth slowly, and stir constantly so that you don't have a lumpy sauce.
  • I recommend that you cook with the lid on the pot so that your moisture doesn't evaporate while it is cooking.
  • You can adjust the thickness of your sauce by adding more chicken broth if you want it thinner or a cornstarch slurry if you want it thicker.

Nutrition

Serving: 1Serving | Calories: 321kcal | Carbohydrates: 25g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 668mg | Potassium: 804mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2947IU | Vitamin C: 26mg | Vitamin D: 0.2µg | Calcium: 54mg | Iron: 2mg