Hearty Chicken Potato Stew (Cozy Comfort Meal)

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.

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.

How to make hearty chicken stew with potatoes, carrots, and peas

Each number corresponds to the numbered written steps below.

1. 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.
2. 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.

3. Add the flour and cook for 1 minute or until no white spots remain.
4. 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.
5. Whisk in the stock, add the chicken, and bring to a boil.
6. Add the carrots, potatoes, thyme, bay leaves, and Worcestershire sauce. Stir to combine, then bring to a boil.

7. Once boiling, turn off the heat and cover the pot with a heavy lid and transfer to the oven to cook for 45 minutes.
8. 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.

More hearty chicken stews

If you’re looking for more delicious stews to make with chicken, give these other recipes a try.

• Chicken Fricassee
• Chicken and dumplings
• Coq au vin