There’s nothing cozier than my Hearty Chicken Stew. This incredible stew is brimming with chunks of chicken, tender carrots and potatoes, green peas, and herbs. It’s the perfect comfort meal for cool nights.
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Homestyle Chicken Stew
When it comes to nourishing meals made from simple ingredients, there is nothing better than my Chicken and Potato Stew.
Firstly, your home smells incredible while it’s cooking, and from the first bite you know this is something you’ll make again and again. The tender chicken, chunks of carrots, plus green peas make this dish a bit reminiscent of chicken pot pie, but the potatoes turn this into a hearty stew that is so delicious and deeply satisfying.
This stew is filling enough to be an all-in-one meal, but a green side like roasted broccoli would be excellent.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m using boneless, skinless chicken thighs for my hearty chicken and potato stew. Not dealing with any bones makes this dish even easier, though you could use bone-in thighs as well. I know many of you will ask, so yes, you can use chicken breasts, though I do recommend using thighs and dark meat in general for any type of stew as breasts tend to dry out when cooked for a long time.
- Potatoes. I’m using Yukon Gold potatoes because they tend to hold up better in stews than floury potatoes like russets.
- Wine. I love the flavor a dry white wine, such as Sauvignon Blanc, adds to this chicken stew. If you can’t have wine, feel free to omit it.
- Stock. Use a low-sodium store-bought stock or, or even better, homemade chicken stock.
- Flour. I’m using all-purpose flour as it helps to thicken the stew. To make it gluten-free, you can omit the flour. The stew will be on the thinner side without it, but you can thicken it by making a cornstarch slurry (see below).
- Herbs. I’m using a combination of dried bay leaves and fresh sprigs of thyme. These flavors are incredible with poultry in general, but give this stew a great homestyle flavor.
- Cornstarch. If you prefer your chicken stew to be on the thicker side, make a slurry of cornstarch and water to thicken the soup.
See the recipe card for full information on ingredients and quantities.
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How to make hearty chicken stew with potatoes, carrots, and peas
Each number corresponds to the numbered written steps below.
- Preheat the oven to 325°F and set the racks with enough room to accommodate a large Dutch oven and its lid. Pat the chicken pieces dry, then season with salt and pepper on all sides. Heat a large Dutch oven to medium heat with olive oil, and once shimmering, sear the chicken on both sides until well browned, working in batches to not overcrowd the pot; then transfer to a plate and cover with tented foil.
- Turn the heat to medium-low, add the butter, onion, and celery along with a pinch of salt and sauté until soft and translucent, about 10 minutes, then add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the flour and cook for 1 minute or until no white spots remain.
- Add the wine and turn the heat to high while gently scraping the bottom of the pot with a wooden spoon to dislodge any brown bits. Boil for 20 seconds.
- Whisk in the stock, add the chicken, and bring to a boil.
- Add the carrots, potatoes, thyme, bay leaves, and Worcestershire sauce. Stir to combine, then bring to a boil.
- Once boiling, turn off the heat and cover the pot with a heavy lid and transfer to the oven to cook for 45 minutes.
- Remove the lid and cook for another 30-60 minutes or until the potatoes and carrots are tender. 15 minutes before removing the pot, stir in the peas. Remove the pan from the oven, remove the thyme sprigs and bay leaves, and any excess fat that has risen to the top, then taste test and season with salt and pepper. If you want a thicker stew, boil on the stovetop for 5-10 minutes to reduce and thicken, or bring the chicken stew to a simmer, add the cornstarch slurry, and stir until thickened. Serve in bowls with crusty bread and enjoy.
Top tips
- Thickening the stew. Some people love thick stews, while others prefer them on the thinner side. Make this to suit your own unique tastes. If you want it thicker, follow the instructions to boil and reduce, or make a cornstarch slurry.
- Additions. Feel free to add other ingredients to this stew. Mushrooms and pearl onions (like my Beef Bourguignon), a little tomato paste, fresh sage or rosemary, would all work with the base flavors I’m using.
- Serving. I love to serve this with some crusty bread for dipping, but even better would be to serve in individual bread bowls.
More hearty chicken stews
If you’re looking for more delicious stews to make with chicken, give these other recipes a try.
If you’ve enjoyed this Chicken Stew with Potatoes and Carrots recipe, give it a 5-star rating.
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Hearty Chicken Stew
Brimming with tender chunks of chicken, carrots, potatoes, and herbs, my hearty chicken stew is just the thing to make when you're craving the comforts of home!
Ingredients
- 3 tablespoons olive oil
- 3 pounds boneless skinless chicken thighs cut in half
- 3 tablespoons unsalted butter
- 1 large onion chopped
- 2 large celery ribs diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 3 cups low sodium chicken stock
- 2 teaspoons Worcestershire sauce
- 4 sprigs thyme
- 2 large bay leaves
- 1 pound carrots peeled and cut into 1-inch chunks
- 1 1/4 pound Yukon Gold potatoes cut into 1-inch pieces
- 1 cup frozen peas
- salt and pepper to taste
For cornstarch slurry (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
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Instructions
- Preheat oven to 325°F and make room on the middle rack for a large Dutch oven.
- Pat the chicken pieces dry then season with salt and pepper on all sides.
- Heat the olive oil in a large Dutch oven to medium heat. Once shimmering sear the chicken pieces on both sides until well browned. Work in batches to not overcrowd the pot. Place all of the seared chicken onto a plate and tent with foil.
- Turn the heat down to medium-low and add the butter, onion, and celery to the pot along with a pinch of salt and saute until soft and translucent (about 10 minutes). Add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the flour and cook for 1 minute or until no white spots remain.
- Add the wine and turn the heat to high. Using a wooden spoon, scrape up all of the brown bits and boil for 20 seconds. Whisk in the stock, add the chicken, and bring to a boil.
- Add the carrots, potatoes, thyme, bay leaves, and Worcestershire sauce. Stir it all together and bring the stew to a boil. Once boiling, turn off the heat and cover the pot with a heavy lid. Place the pot in the oven and cook for 45 minutes.
- After 45 minutes, remove the lid and cook for another 30-60 minutes or until the potatoes and carrots are tender. 15 minutes before removing the pot from the oven, mix in the peas.
- Remove the thyme and bay leaves and any excess fat that has risen to the top. Taste test the stew and season with salt and pepper.
- If the stew isn't thick enough to your liking, boil on the stovetop for 5-10 minutes to reduce and thicken. Alternatively, bring the stew to a simmer and add a cornstarch slurry and stir until thickened (about 1 minute). Serve in bowls with crusty bread. Enjoy!
Notes
- Not thick enough. If you want a thicker stew use a slurry of cornstarch. Simply place the pot on the burner over medium heat and drizzle in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of water. Conversely, if the soup is too thick, just thin with a bit more chicken stock or water.
- Stovetop cooking. This stew can be made on the stovetop over medium-low to low, just check every so often for sticking. I prefer to cook stews in the oven to avoid sticking.
- Herbs. Other herbs such as sage or rosemary can be added if you like.
- Leftovers. Chicken potato stew can be saved for up to 3 days in the refrigerator and 3 months in the freezer. Reheat in the microwave or over medium-low heat on the stovetop until hot.
Nutrition
Calories: 518kcal | Carbohydrates: 32.7g | Protein: 41.4g | Fat: 19.7g | Saturated Fat: 4.7g | Cholesterol: 173mg | Sodium: 535mg | Fiber: 5.8g | Sugar: 7.1g | Calcium: 52mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious
So glad you enjoyed!
Loved this recipe! Had great flavor and we all went back for seconds. This will definitely be going in my rotation.
Been watching your channel for a while and over the past few weeks have tried out some of your recipes. Every one I’ve made has been delicious. I ordered the cookbook and will be trying out a few recipes this week.
We’re so happy to hear that, Nichelle! Thanks for buying the book!
Loved this recipe! It was delicious! I saved some in the freezer so that will be a nice treat! I recommend this recipe!
So glad you enjoyed!
Can this be made in a crock pot?
Yes, though not having tested the recipe in a crockpot, we can’t advise on timing, etc.
I tried the recipe for Chicken Potato Stew and absolutely loved it, loved it, loved it. It tasted great and when I brought it to the table I really felt that I was giving my family something hearty and delicious. My husband loved it so much he took some to work for his lunch. Thank You for your recipes and bringing them to me in an easy to print form and your website is so easy to navigate and all the info is free. In these tough times it is much appreciated.
So glad you enjoyed, Anne!
Super easy, filling and delicious! We loved it.
I made this recipe this past weekend, and I must say, IT WAS DELICIOUS!!! Holy cow! This recipe is a no-brainer, must make. Well done. One tiny change, I cut the chicken thighs into smaller pieces. I will surely be making this for the rest of my life.
So glad you enjoyed!
I made this recently and it was a huge hit. Followed the recipe precisely. Chicken thighs are definitely the way to go–they get so tender that they basically fall apart in the stew which is awesome. Even my family members who prefer chicken breasts were none the wiser! Another A+ recipe from Sip and Feast!
I would also like to add that I have learned so much about cooking techniques from your recipes that I feel more confident in the kitchen and enjoy making meals much more! Thanks again!
So glad you enjoyed!
This is the perfect stew! Great medley of flavors. My mom also agreed and said it was the best chicken stew she’s ever had. This will be a regular part of our cold weather comfort food. Added bonus, if you freeze dry meals, this is also incredible when reconstituted after freeze drying.
Made this the other night! It was very easy and yummy! Everyone loved it! Easy to make and had leftovers!!!
It’s in the oven now. Threw in some portobello mushrooms I had in the fridge. Sautéed them after the chicken. And then removed. Then followed the rest of the recipe as is. Added back the mushrooms with the chicken. The house smells *%^*#^* AMAZING. great way to spend a September nor’easter Saturday in Connecticut!
So glad you tried this one and hope you made out ok with that crazy nor’easter!
This chicken stew was amazing! I followed the directions as written and it tasted like chicken pot pie without a crust. My baking session without the lid only took 30 minutes for my electric oven. I will be adding about a cup more chicken stock to the leftovers as the fluid seems to get absorbed. I invited a neighbor to try new recipe with me and she was thrilled with the results and helped herself to seconds!
So glad you enjoyed!
Great recipes! Where do you find the blue dutch oven with handles that can be used on top of stove and that can be put in the oven? THanks!
Hi Jackie, Jim used the Crock-Pot Cast Iron braiser for this one. The one he uses is in the shop linked here on the website. It comes in multiple colors.
Happened upon your channel for the first time looking for ‘Fall Recipes.’ This one is AMAZING. Our leftovers thickened up a bit so we made some pot pies with it, even better the next day.
So glad you enjoyed!
I just tried this recipe this week and it was amazing! My family loved it and it’s probably my favorite chicken stew recipe now. Thanks for sharing it.
We’re so happy you and your family loved it, Brandon!