This creamy chicken stew recipe is hearty, filling, full of veggies, and the flavor just hits the spot when you want an easy comforting meal on a cool night. You can feed up to 6 people with one batch, it’s ready in one hour, and makes the best one pot meal!
I love when soup season rolls around! The recipes are easy, filling, and are perfect for fall and winter nights. The best part is that you rarely need any side dishes unless you want to serve it with biscuits, rolls, or cornbread muffins. If you like a soup that is more broth based and you want to use your pressure cooker instead, try Instant Pot Chicken Soup.
This time of the year is when I crave comfort food like pot roast, herb roasted chicken, and cottage pie. We also make a couple of batches of chili through the season, especially on game day because it’s so easy!
- Hearty, filling, and budget-friendly!
- Only requires pantry staples.
- Freezes and reheats well.
- Makes a big batch and the whole family loves it.
- Ready in just 1 hour!
What Ingredients do I Need for Creamy Homemade Chicken Stew?
- salted butter
- yellow onion
- kosher salt
- black pepper
- dried thyme leaves
- all-purpose flour
- bay leaf
- boneless, skinless chicken thighs – swap for boneless skinless chicken breasts if desired.
- chicken broth – use store bought for ease or make your own chicken stock
- baby potatoes
- red bell pepper
- frozen green beans
- heavy cream – could also use half and half in its place.
Before You Start: Prep all of your veggies beforehand. Using a mandoline and vegetable chopper will make this super easy and save on time!
How to Make Creamy Chicken Stew
PREP: Melt butter over medium heat in a large pot or Dutch oven. Add the onions, celery, and carrots. Once they have softened, stir in the flour, salt, pepper, thyme, and rosemary until the flour starts to brown. Add the diced chicken, bay leaf, pepper, and chicken broth.
COOK: Bring the mixture to a boil, reduce to a simmer until the potatoes are fork-tender. Then add the green beans and heavy cream. Simmer for another 10 minutes until the stew has thickened.
SERVE: Ladle into your favorite soup bowls and serve with bread or crackers if desired!
- Some like to add other veggies like peas and mushrooms. If the vegetables are harder, add them in the beginning, for greens and softer veggies, add them towards the end with the beans.
- To make the chicken stew thicker, whisk together water and flour in a bowl. Then pour it into the stew and simmer until it reaches the desired consistency.
- Reduce the amount of cream if you like a more broth-based soup.
About 10 billion bowls of soup are consumed every year in the United States!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Once it has cooled, you can also freeze it for up to 3 months. Reheat in the microwave or on the stove until it’s warmed through.
We like to use heavy cream. You can also use whole milk, half and half, or light cream in combination with cornstarch of flour slurry to help make it thick.
Creamy Chicken Stew
- 2 tablespoons of salted butter
- 1 small yellow onion diced
- 2 carrots sliced (about 1 cup)
- 2 stalks celery diced (about 1 cup)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon minced rosemary
- 1 teaspoon dried thyme leaves
- ⅓ cup of all-purpose flour
- 1 bay leaf
- 1 ½ pounds boneless skinless chicken thighs, diced
- 4 cups chicken broth
- ¾ lb. baby potatoes cut in half
- ½ red bell pepper diced
- 1 cup of frozen green beans
- ½ cup heavy cream
- In a large Dutch oven, melt the butter over medium heat. Add the diced onions, carrot, and celery. Saute until the onions soften.
- Add the flour, salt, pepper, rosemary, and thyme to the vegetables and saute 1-2 minutes longer, until the flour is beginning to brown and is well distributed.
- Add the bay leaf, chicken, potatoes, bell pepper, and chicken broth to the pot and bring to a boil.
- Reduce heat, cover and simmer for 30 minutes, until the potatoes are tender and the chicken is cooked through.
- Remove the lid from the pot. Add green beans and heavy cream and simmer 5-10 minutes more until the stew is thickened and green beans are cooked.
Store, covered, for 2-3 days in the refrigerator or freeze for up to 3 months Notes: This makes a delicious, comfort food creamy chicken stew. You can reduce the cream for a more broth-forward chicken stew. If you would like your chicken stew thicker, whisk together additional flour and water in a small bowl. Whisk into the finished stew gradually until thickened to desired consistency. You can add any of your favorite vegetables. Vegetables that are softer and cook more quickly should be added with green beans at the end. Leafy greens could also be stirred in at the end, giving them just a couple of minutes to wilt. Harder vegetables like sweet potatoes or turnips should be added at the beginning with the red potatoes so that they have time to soften.