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One-Pot Chicken Stew

One-Pot Chicken Stew is a hearty American braise with tender chicken chunks, root vegetables, and a golden, thickened broth made in a Dutch oven. Simmered until the potatoes soften, then finished with cream and peas for a rich, comforting texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb boneless chicken thighs
  • 3 medium potatoes
  • 3 carrots
  • 2 stalks celery
  • 1 onion
  • 4 cloves garlic
  • 1 cup frozen peas
Stew base
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 fresh parsley for garnish
  • 0.25 crusty bread for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Season the chicken thighs with salt and pepper, then brown them in butter in a Dutch oven over medium-high heat until browned, about 6-8 minutes. Remove the chicken to a plate.
Sauté the vegetables
  1. Sauté the onion, carrots, and celery in the Dutch oven for 4 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 1 minute.
Thicken the broth
  1. Stir in the flour and cook for 1-2 minutes until golden. Gradually whisk in the chicken broth, then stir in the thyme, rosemary, and bay leaf.
Simmer the stew
  1. Return the chicken to the pot and add the potatoes, then bring everything to a boil. Reduce heat to maintain a simmer and cook for 20-25 minutes, until the potatoes are tender.
Finish with cream and peas
  1. Stir in the heavy cream and frozen peas, then simmer for 5 minutes until slightly thickened. Remove the bay leaf, season to taste with salt and pepper, and garnish with fresh parsley.
Serve
  1. Serve the chicken stew hot with crusty bread on the side.

Notes

For the best thickness, whisk the flour into the broth gradually so no lumps form. Store leftovers in an airtight container in the refrigerator up to 3 days; the flavors deepen as it sits. Freeze yes—cool completely, freeze up to 3 months, and reheat gently on the stove; add a splash of broth or cream if it thickens too much. For a dairy-free swap, use coconut cream or a dairy-free cream alternative and replace butter with olive oil (or vegan butter).