Chicken and Potato Stew is the perfect comforting one pot meal filled with tender chicken, soft potatoes, and extra savory veggies. A great dish for busy weeknights and lazy weekends.
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This post was originally posted on 5/19/2015 and updated on 02/12/2025.
Why We Love This Chicken and Potato Stew
- An easy one pot meal that can also be made in the crock pot.
- The recipe only calls for simple ingredients.
- A comforting and hearty meal that is family friendly.
- This recipe reheats great and is perfect for meal prepping.
- Nothing better than a bowl of warm soup on a chilly day or when your feeling under the weather.
Chicken and Potato Stew Recipe Ingredients
- Olive Oil
- Chicken Breast, boneless and skinless
- Salted Butter
- Onion
- Minced Garlic
- Carrots
- Celery
- Unbleached All Purpose Flour
- Russet Potatoes
- Chicken Broth
- Frozen Peas
- Frozen Corn
- Bay leaf
- Salt
- Black Pepper
Substitution Suggestions
- Olive Oil: Any neutral oil can be used. Avocado oil, grapeseed oil, vegetable oil or canola oil are good options.
- Chicken Breast: To make this recipe even easier and quicker, use leftover chicken or make the chicken ahead of time on meal prep day. Chicken thighs are a good substitute as well. You can also use a turkey breast or leftover turkey in place of the chicken.
- Salted Butter: Unsalted butter can be used.
- Minced Garlic: You could use a teaspoon of garlic powder or 2 teaspoons of dried minced garlic.
- All Purpose Flour: Whole wheat flour or white whole wheat flour are great substitutes. 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.
- Russet Potatoes: I suggest using Russet or Yukon gold potatoes for this recipe, but any potato would work.
- Chicken Broth: Chicken stock or chicken bone broth are delicious substitutes. You can also use water mixed with chicken bullion. Another tasty option is vegetable broth.
- Frozen Peas and Corn: Feel free to use your favorite frozen veggies. Mixed veggies or frozen green beans would be delicious too.
How to Make Chicken and Potato Stew
- First, heat 2 tablespoons of olive oil in a dutch oven over medium heat, add bite sized diced chicken and season it with salt and black pepper.
- Sauté the cubed chicken breast until cooked through, about 5-6 minutes. Remove chicken from pot and set aside. If you are using leftover cooked chicken, skip this step.
- Add the remaining olive oil and the butter to the pot along with the diced onion, carrots and celery. Cook the veggies until the onions are soft and translucent, about 3-4 mintues.
- Now add the minced garlic and sauté another minute until the garlic is fragrant.
- Stir the chicken and juices back into the pot.
- Next, sprinkle the chicken and veggies with flour and stir it together well. 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, bay leaf, salt and black pepper 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 and stirring often.
- Stir in the frozen peas and corn and simmer another 5-10 minutes.
- Serve and enjoy!
Making Chicken and Potato Stew in the Crock Pot
This soup is easily made in the crock pot too!
- To the crock pot add diced chicken, onion, carrots, celery, minced garlic, cubed potatoes, 6 cups chicken broth, frozen peas and corn, bay leaf, salt and black pepper.
- Give it all a good stir and cook on low heat for 4-6 hours.
What to Serve with Chicken and Potato Stew
This soup is filling enough on it's own, but I love to serve it with some buttered bread, saltine crackers and a simple side salad. Here are some other delicious side dishes that pair well with this stew.
- Garlic Cheese Biscuits
- Easy Drop Biscuits
- Tomato, cucumber, basil salad
- Easy Garlic Bread
- Easy Dinner Rolls
This recipe can also be made in the instant pot! Try my Instant Pot Chicken Stew Recipe!
Storing Chicken and Potato Stew
Storing: Store any leftover cooled stew in an air tight container in the fridge for up to 4 days.
Reheating: Reheat the stew on the stove over low heat, or in the microwave until warmed through.
Freezing: Freeze the cooled stew in a freezer safe airtight container, leaving room for expansion. Label, date and freeze for up to 4 months.
Thawing: Thaw the soup in the fridge overnight.
Heather's Favorite Tools for this Recipe
- I love using a Dutch Oven for soups and chilis. They heat evenly and they will last forever if taken care of properly.
- These nestled mixing bowls are my favorite for prepping ingredients.
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is a great one too!
Tips for the Best Chicken and Potato Stew
- Cut the chicken in all the same pieces so all the chicken pieces cook evenly.
- Dice the potatoes and carrots into 1 inch cubes so they cook quickly and evenly.
- For a thicker stew use only 6 cups of chicken broth.
- Stir it often while it's simmering to prevent the potatoes and veggies from sticking to the bottom of the pot.
- This stew can be amped up with some spinach or kale, a bit of red chili flakes or some extra fresh herbs. Stir them in when you stir in the frozen veggies.
- Taste the stew before serving to make sure it has enough salt and pepper.
FAQs About Chicken and Potato 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.
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.
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.
More Soup and Stew Recipes:
- Crock Pot Beef Stew
- Chicken Wild Rice Soup
- Easy Lasagna 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 and Potato Soup
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Chicken and Potato Stew
Ingredients
- 4 tablespoons olive oil
- 1½ lbs chicken breast, cubed (or 2-3 cups already cooked, shredded chicken)
- 2 tablespoons salted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 large carrots, chopped into 1 inch pieces
- 3 celery stalks, diced
- 3 medium baking potatoes, scrubbed clean, chopped in 1 inch cubes (I leave skin on)
- ¼ cup all purpose flour
- 8 cups chicken broth
- 1 bay leaf
- ½ cup frozen peas
- ½ cup frozen corn
- 1½ teaspoons salt
- ½ teaspoon black pepper
Instructions
- In a large dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat.
- Add diced chicken and season with salt and pepper.
- Sauté chicken until no longer pink and cooked through, about 5-6 minutes. Remove from pot and set aside.
- Add remaining olive oil and butter to the pot.
- Add diced onions, carrots, and celery and cook until onions are soft and translucent. About 3-4 minutes.
- Stir in minced garlic and sauté another minute or until the garlic is fragrant.
- Add chicken and any juices back to the pot and sprinkle it all with flour.
- Stir to combine everything, and cook for 1-2 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, bay leaf, salt and black pepper 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 and stirring often.
- Stir in frozen peas and corn.
- Let simmer another 5-10 minutes.
- Serve and enjoy.
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