Creamy Chicken Stew
A comforting and creamy chicken stew, perfect for weeknight dinners and gatherings, served over biscuits or with dumplings.
Ingredients
For the stew
- 1 lb chicken breast, cubed (bite-sized pieces)
- 1 onion chopped
- 2 carrots sliced
- 2 stalks celery, sliced
- 3 cups chicken broth (use low-sodium if preferred)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup frozen peas
For serving
- Biscuits or dumplings for serving
Instructions
Preparation
- Heat 1–2 tablespoons oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Sauté, stirring occasionally, until softened — about 6–8 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Push the vegetables to the side, add the cubed chicken, and cook until the outside is lightly browned, about 3–4 minutes. Stir so it browns evenly.
Cooking
- Pour in the chicken broth and raise the heat to bring the pot to a gentle boil. Scrape any browned bits from the bottom with a wooden spoon.
- Reduce heat to low, cover, and simmer for about 20 minutes so the chicken cooks through and flavors meld.
- Stir in the heavy cream, dried thyme, salt, and black pepper. Warm through for 2–3 minutes; do not boil aggressively after adding cream.
- Add the frozen peas and cook another 3–5 minutes until heated. Taste and adjust seasoning.
Serving
- Serve hot over split biscuits or spoon stew into bowls and top with dumplings.
Notes
Swap half-and-half for heavy cream for a lighter finish (sauce will be thinner). Use bone-in chicken removed from the bone for extra depth, or substitute cooked rotisserie chicken added at the end to shorten simmer time. For storage, refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months.