Easy Creamy One Pot Chicken Stew

This easy chicken stew is bursting with flavor and is super simple to prepare. A one-pot meal that will bring a smile to the faces of the whole family.

Chicken stew in a dark bowl.

Why You Will Love This Recipe

Homemade is better. Period, the end. But that doesn’t mean that it has to be difficult. And that is why this recipe rocks. Simple steps, simple ingredients, amazing flavor. In the end, that’s what a good recipe should be.

There will be no trouble finding the ingredients, and it doesn’t require any special equipment. It also won’t break the wallet, and it will feed a small army.

A spoonful of chicken stew.

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But the kicker is that it’s amazingly delicious, and that, in the end, is what is most important.

Plus, I’m a sucker for ‘food in a bowl’. Give me a piping hot bowl of this hearty chicken goodness on a cold day, and I am in Heaven.

Ingredients Needed

Nothing crazy here.

Ingredients needed to make chicken stew.

Base and Aromatics:

Olive oil: Used for browning the chicken, it enhances flavor and adds richness.

Onion, Celery, Carrot, Garlic: These vegetables form the aromatic base, adding depth, sweetness, and complexity to the stew.

Main Ingredients and Seasonings:

Chicken thighs (cut in 1-inch pieces): The main protein, providing a rich and hearty element. Chicken thighs remain tender and flavorful when stewed. We always opt for dark chicken meat for the flavor but you can use chicken breast if that is your preference.

Potatoes: They add heartiness and aid in thickening the stew. We’re using a mix of Yukon gold and Russet.

Kosher salt, Black pepper, Thyme, Sage, Bay Leaf: These seasonings enhance the overall flavor profile, with each herb bringing its own unique taste.

Liquids and Final Touches:

Chicken Stock: Forms the liquid base of the stew, contributing to the overall richness and depth of flavor. Chicken broth works fine, too.

Unsalted butter (for the roux): This is key for making your roux, which will thicken the stew and add a silky texture.

Flour: Combines with the butter for the roux, giving your stew that perfect, hearty consistency.

Heavy Cream: Adds creaminess and a smooth texture, rounding out the flavors.

Frozen Green Peas: Provide a pop of color and a slight sweetness, balancing the savory notes.

Fresh parsley (optional): Add this in at the end for a burst of fresh flavor and an additional dash of color.

How To Make Chicken Stew

We recommend that you prep all the ingredients beforehand to make the cooking of this stew a breeze.

When you’re done cutting up the chicken, go ahead and season it with kosher salt and black pepper.

  • Once everything is cut up and ready to go, get a Dutch oven or similar heavy pot over medium-high heat, and then add the olive oil.

When the oil is nice and hot, add the chicken to the pot. Do not overcrowd the pot, cook in batches if need be, and brown the chicken on both sides.

Remove and set aside.

Browned chicken in a stainless steel bowl.
  • Add the butter, onion, celery, and carrots. As the vegetables release their liquid, scrape the bottom of the pot, releasing those bits of yummy flavor (also called fond). Cook until the vegetables soften, about 5 minutes.
  • Next, add the garlic, bay leaf, sage, and thyme. Stir and combine well and continue to cook for an additional minute.
Onions, celery, and carrot in a dutch oven.
Cooked vegetables with herbs added in a dutch oven.
  • Sprinkle the flour over the vegetable mixture and stir to combine. Cook for two minutes to cook out the flour.
Making a roux with the cooked vegetables in a dutch oven.
Cooked vegetables in a roux in a dutch oven.
  • Slowly add the broth (or stock) while stirring. Use a wooden spoon if you have one. Once you have added all the broth, add the potatoes and cooked chicken.
Adding chicken stock to a medley of vegetables in a dutch oven.
Chicken stew ingredients added to a dutch oven.
  • Bring the stew to a boil, then reduce the heat to a slow simmer. Partially cover the stew and allow to simmer for 30 minutes.
  • Add the cream and parsley and continue to cook for about 5 minutes, then add the frozen peas. Cook for an additional 5 minutes to make sure the peas are cooked then remove from the heat.
Chicken stew cooking in a dutch oven.
Adding frozen peas to a chicken stew in a dutch oven.
  • Ladle out this chicken stew goodness in some bowls and watch the faces light up. It is a super easy recipe that uses fresh ingredients and delivers big flavor. Enjoy!
A ladle full of chicken stew.

Cook Ahead Of Time?

This chicken stew is a fantastic make-ahead meal. You can prepare it a day in advance, as the flavors often deepen and meld when the stew is allowed to rest overnight in the refrigerator.

Simply reheat it on the stove over low heat. This makes it an excellent choice for busy weeknights or when you need to prepare a meal for guests without last-minute hustle.

Plus, the freezer-friendly nature of the stew allows for easy meal planning and ensures you always have a hearty dish ready to go.


Stirring the Stew: Stir the stew occasionally while it simmers. This prevents sticking and ensures even cooking.

Taste Test: Don’t forget to taste your stew as it cooks. Adjust the seasoning as needed to get it just right.

Leftovers: This stew tastes even better the next day, so don’t be shy about making a big batch for leftovers.


Go Green: Add some leafy greens like spinach or kale in the last few minutes of cooking for a nutritional boost.

Spice It Up: For a bit of heat, throw in some red pepper flakes or a dash of hot sauce.

Bulk It Up: Add other root vegetables like turnips or parsnips for more variety.

Herb Twist: Feel free to experiment with different herbs. Rosemary or oregano can give a new twist to the flavor profile.

Vegetarian Version: Swap out chicken for chickpeas and use vegetable stock for a hearty vegetarian stew.


Can I use chicken breast instead of chicken thighs for this stew?

Absolutely! While chicken thighs are recommended for their flavor and tenderness, chicken breasts can be a great alternative, especially if you prefer leaner meat. Just be mindful that chicken breasts can cook faster and may become dry if overcooked, so you might want to adjust the cooking time accordingly.

Is it possible to make this stew in a slow cooker?

Yes, you can make this stew in a slow cooker. Brown the chicken in a pan first for added flavor, then transfer it to the slow cooker with the rest of the ingredients, except for the heavy cream and peas. Cook on low for 6-8 hours or on high for 3-4 hours. Add the heavy cream and peas about 30 minutes before serving to warm them through.

What can I use if I don’t have heavy cream for the recipe?

If you don’t have heavy cream, a good substitute is a mixture of milk and butter. Combine 3/4 cup of milk with 1/4 cup of melted butter. This mixture won’t be as thick as heavy cream but will still add richness to your stew. You can also use half-and-half or a dairy-free alternative like coconut cream for a lighter version.

Other Hearty Soups and Stews

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Chicken stew in a dark bowl.

Easy Homemade Chicken Stew

Savor this Easy Homemade Chicken Stew, a one-pot delight packed with tender chicken, hearty vegetables, and rich flavors, perfect for any family meal.
5 from 1 vote
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
Calories: 458kcal


  • 2 tbsp Olive oil
  • 2 lbs Chicken thighs cut into 1 inch pieces
  • 3 tbsp Unsalted butter
  • 1 cup Onion about 1 medium onion, diced
  • 2 ribs Celery 1 cup, diced
  • 3 Carrots medium, diced, 1 cup
  • 4 cloves Garlic minced
  • 1 Bay leaf
  • 1/4 tsp Sage
  • 1/2 tsp Thyme
  • 3 tbsp Flour
  • 4 cup Chicken stock or broth
  • 1 lb Potatoes mix of Yukon Gold and Russet
  • 1/2 cup Heavy cream
  • 1 cup Frozen green peas
  • 1/3 cup Fresh parsley optional
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper


  • Heat olive oil in a Dutch oven or heavy pot over medium-high heat.
    2 tbsp Olive oil
  • Brown the chicken thighs on both sides, then remove and set aside.
    2 lbs Chicken thighs
  • In the same pot, melt unsalted butter. Add onion, celery, and carrots, cooking until softened. About 5 minutes.
    3 tbsp Unsalted butter, 1 cup Onion, 2 ribs Celery, 3 Carrots
  • Stir in garlic, bay leaf, sage, and thyme, cooking for an additional minute.
    4 cloves Garlic, 1 Bay leaf, 1/4 tsp Sage, 1/2 tsp Thyme
  • Sprinkle in flour and stir to combine, cooking for two minutes.
    3 tbsp Flour
  • Gradually add chicken stock, stirring continuously.
    4 cup Chicken stock
  • Add potatoes and browned chicken back into the pot.
    1 lb Potatoes
  • Bring to a boil, then reduce to a simmer and partially cover. Cook for 30 minutes.
  • Stir in heavy cream and continue cooking for 5 minutes.
    1/2 cup Heavy cream
  • If using, stir in fresh parsley.
    1/3 cup Fresh parsley
  • Add frozen green peas, cook for another 5 minutes.
    1 cup Frozen green peas
  • Season with salt and pepper to taste.
    1/2 tsp Kosher salt, 1/4 tsp Black pepper
  • Serve hot.


Cool the stew completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.
Allow the stew to cool completely. Portion the stew into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.


Calories: 458kcal | Carbohydrates: 15g | Protein: 24g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 436mg | Potassium: 571mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4665IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 2mg

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