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One-Pot Creamy Chicken and Vegetable Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Ingredients
  

  • 2 tablespoons butter
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 3 medium potatoes, cubed
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
  • Add the onion, carrots, celery, and garlic. Stir and cook for several minutes until the vegetables begin to soften.
  • Stir in the potatoes, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
  • Sprinkle the flour over the stew and stir well to thicken the broth.
  • Pour in the heavy cream and add the frozen peas. Simmer gently for a few more minutes until the peas are heated through and the stew reaches a creamy consistency.
  • Remove from heat and stir in the fresh parsley before serving.

Notes

Simmer the stew gently after adding the cream so it stays smooth. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture if it thickens in the fridge.
Course: Main Course
Cuisine: American
Equipment: Large pot, Knife, Cutting board, Wooden spoon