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Chicken & Potato Stew is the perfect comforting one pot meal filled with tender chicken, soft potatoes, and extra savory veggies.
This stew is magnificent, hearty and the best comfort food on chilly days. What else is better on chilly or gloomy days then comfort food? I agree, there isn't anything much better. Chicken and Potato Stew is filling, requires little dishes, and is a balanced meal filled with protein, vegetables and healthy carbs. Serve it with a side salad or some delicious Garlic Cheese Biscuits and your dinner is complete!
This post was originally posted on 5/19/2015 and updated on 2/10/2021.
Chicken & Potato Stew Ingredients
- Olive Oil
- Chicken Breast
- Butter
- Onion
- Garlic
- Carrots
- Celery
- Unbleached All Purpose Flour
- Potatoes
- Chicken Broth
- Frozen Peas
- Frozen Corn
- Bay leaf
- Salt & Pepper
Chicken Stew Substitution Ideas
- Chicken: To make this recipe even easier and quicker, use leftover chicken or make the chicken ahead of time on meal prep day. You can also use a turkey breast or leftover turkey in place of the chicken.
- Potatoes: I suggest using Russet or Yukon gold potatoes for this recipe, but any potato would work.
- Froze Peas & Corn: Feel free to use your favorite frozen veggies. Mixed veggies or frozen green beans would be delicious too.
- Flour: To keep the stew gluten free, omit the flour. I use the flour as a thickening agent, but it can be left out and the stew will be on the thinner side. More like a soup rather than a stew.
What to Serve with Chicken & Potato Stew
- Garlic Cheese Biscuits
- Easy Drop Biscuits
- Easy Dinner Rolls
- Tomato, cucumber, basil salad
- Homemade French Bread
- Easy Garlic Bread
- Side Salad
How to Make Chicken & Potato Stew from Scratch
- Heat olive oil in a dutch oven over medium heat, add chicken and season it with salt and pepper. Sauté the cubed chicken breast until cooked through. Remove chicken from pot and set aside. If you are using leftover cooked chicken, skip this step.
- Add olive oil and butter to the pot along with the diced onion, carrots and celery. Once the onions are translucent, add the minced garlic and sauté until garlic is fragrant.
- Stir the chicken and juices back into the pot.
- Sprinkle the chicken and veggies with flour and stir. Let it cook for 2-3 minutes to remove the taste of raw flour.
- Slowly stir in the chicken stock while scrapping the bottom of the pot.
- Gently add the cubed potatoes and bay leaf to the pot and give it a gentle stir.
- Bring the stew to a boil then reduce heat to low and simmer partially covered until the potatoes are tender. About 15-20 minutes.
- Stir in the frozen peas and corn and simmer another 10 minutes.
Do you cook potatoes before adding to stew?
For this recipe, no. The potatoes go in raw and then cook while the stew simmers. If you have some leftover potatoes you would like to use in this stew, cut the simmer time to 10 minutes then add the leftover potatoes with the frozen peas and corn.
Can you put raw chicken in stew?
It is safe to do so because once the stew comes to a boil and reaches 160°F the bacteria will be killed. However, I personally like to cook it first and then add it to the stew. While the chicken simmers in the stew it becomes extremely tender this way.
Can you put raw potatoes in stew?
Yes! There is no need to spend extra time cooking the potatoes beforehand. Wash and cut the potatoes and add them to the stew per the recipe directions. Cutting them all the same size will help with even cooking too.
FAQ About Chicken & Potato Stew
If you want to spice up the stew you can add some red pepper flakes or minced jalapenos. Or if you want more earthy flavors you can add some herbs like thyme or rosemary.
Russet and Yukon Gold potatoes hold up well in stews and soups.
This stew will last in the fridge up to 5 days. Store it in an air tight container.
Yes! Let the soup cool completely, add it to a freezer safe air tight container or zip top bag, label and date, then freeze. I like to use the zip top bags and freeze them flat. It takes up less space in the freezer that way.
More Soup & Stew Recipes:
- Crock Pot Beef Stew
- Chicken Wild Rice Soup
- Instant Pot Split Pea Soup
- Baked Potato Soup
- Crock Pot White Chicken Chili
- Easy 3 Bean Chili
- Cheesy Broccoli Soup
- Beef Barley Stew in the Crock Pot
- Crock Pot Ham & Potato Soup
Chicken and Potato Stew
Ingredients
- 2 Tablespoons olive oil
- 1½ lbs chicken breast, cubed (or 2-3 cups already cooked, shredded chicken)
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 large carrots, chopped
- 3 celery stalks, chopped
- 3 medium baking potatoes, scrubbed clean, chopped (I leave skin on)
- ¼ cup flour
- 8 cups chicken broth
- 1 bay leaf
- ½ cup frozen peas
- ½ cup frozen corn
- Salt & Pepper to taste
Instructions
- In a large dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat.
- Add chicken and season with salt and pepper.
- Sauté chicken until no longer pink and cooked through. Remove from pot and set aside.
- Add butter and 2 tablespoons of olive oil to same pot.
- Add diced onions, carrots, and celery.
- Sauté until onions are tender and translucent.
- Add garlic and sauté until the garlic is fragrant, about 1-2 minutes.
- Add chicken back to the pot and sprinkle it all with flour.
- Stir to combine everything, and cook for 2-3 minutes to remove the raw flour taste.
- Slowly add in the chicken stock, while stirring and scraping the bits from the bottom of the pot.
- Gently and slowly add potatoes and bay leaf to the pot. Stir to combine.
- Bring stew to a boil, then reduce heat to low and simmer partially covered until potatoes are tender, about 15-20 minutes.
- Stir in frozen peas and corn.
- Let simmer another 10-15 minutes.
- Remove bay leaf. Season with salt and pepper to taste.
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