This Creamy Chicken Stew is hearty, satisfying, and so easy to make! With just a handful of budget-friendly ingredients, you can have a flavorful pot of delicious stew!
I love a good stew with its heftier, chunkier bites of veggies and meat. It’s comfort in a bowl especially when it’s served with things like Cornbread Muffins (my kids love these) or Flaky Buttermilk Biscuits.
Why You Will Love This Creamy Chicken Stew
- one pot meal
- freezer friendly
- change the vegetables to suit your needs
- awesome flavor
- easy to find ingredients that make an amazing budget friendly meal
CHICKEN THIGHS: Chicken thighs are a budget friendly protein that also adds loads of flavor! I buy the bone in and skin on and just remove the skin before starting this dish. You can buy boneless and skinless to save time if you prefer.
ONION, CELERY, CARROTS: These three vegetables, also known as a mirepoix, are essential to almost any stew or soup.
GARLIC: Another ingredient I think is necessary to add flavor.
FLOUR AND BUTTER: Used to thicken the stew. Use a gluten-free all-purpose flour to keep it gluten-free.
HERBS: I am using dried thyme, rosemary, and bay leaf for this recipe.
BROTH AND WHITE WINE: Use low sodium broth or stock if you are watching your sodium intake. White wine adds a nice flavor to the stew but you can omit and use more broth if you prefer.
POTATOES: Add substance and heartiness to the stew.
PEAS: Added at the very end to brighten everything up and add a little freshness to the stew. CREAM: Just a touch to make it creamy and add some richness and body.
How To Make Creamy Chicken Stew
BROWNING: You will start by browning the chicken thighs which gives this stew a lot of flavor so I urge you not to skip this step. You won’t be cooking the thighs just giving them some color. Then saute the vegetables until the onion starts to soften.
THICKENING: Stir in the flour and cook for 1-2 minutes to get rid of the raw taste. Add the chicken broth and scrape up all the yummy brown bits from the bottom of the pot. There is a lot of flavor there!
SIMMERING: Add the remaining ingredients except for the peas and cream. Cover and simmer for 30 minutes or until the potatoes are tender and you can shred the chicken. Remove the chicken and shred or if you used boneless you can leave it in the stew and shred if you prefer. Stir in the cream and peas.
Store cooled leftovers covered in the refrigerator for up to 4 days.
Freeze completely cooled stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
Reheat leftovers on the stovetop over medium-low heat stirring frequently. Can also reheat smaller portions in the microwave.
Yes, but the stew will not be as flavorful.
Tips and Suggestions
If you are wanting to change up the stew try some of these variations:
- swap out the vegetables for different ones. Mushrooms, zucchini, green beans, or sweet potatoes would all be delicious! If you are using zucchini add near the end as it cooks very quickly.
- change out the dried herbs for ones you have on hand or prefer.
- leave out the cream and use oil for a dairy-free version or use your favorite dairy-free milk.
- keep it gluten-free by using a gluten-free all-purpose flour.
- replace the wine with more broth if needed.
I like to keep it pretty simple when serving soups and since there are quite a few vegetables in the stew it can be a stand alone dish. However, a simple side salad would be great or this Rosemary Parmesan Bread would pair nicely. Also, this Buttermilk Cornbread would be an easier bread option.
Creamy Chicken Stew
- 3 tablespoons butter or oil
- 3 pounds (1.5g) chicken thighs, skin removed
- 1 medium onion, chopped
- 4 carrots, chopped
- 3 ribs celery, chopped
- 6 cloves garlic, minced
- ⅓ cup (45g) all-purpose flour
- 6 cups (1.4L) chicken broth or stock
- ½ cup (120ml) white wine
- 1½ pounds (680g) baby red potatoes, quartered (or 4 medium russet potatoes peeled, washed, and cut into 1" pieces)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup (150g) frozen peas
- ½ cup (120ml) heavy cream
- In a large pot or dutch oven brown the chicken in the butter over medium heat until golden on both sides. Season both sides with salt and pepper liberally while browning. Remove from pot and set aside.
- Saute the onion, celery, and carrots until onion starts to soften. Stir in the garlic and cook for 30 seconds. Stir in the flour and cook for 1-2 minutes. Whisk in the chicken broth scraping up any browned bits from the bottom of the pot.
- Add wine, potatoes, and herbs. Cover and simmer over low heat for 30-40 minutes or until the potatoes are tender and the chicken is shreddable. Remove the chicken or shred in the pot. Stir in the peas and cream.
- STORAGE: Store cooled stew covered in the refrigerator for up to 4 days.
- FREEZER-FRIENDLY: Freeze completely cooled stew in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator.