Creamy Chicken and Potato Stew
- Serves
- 6 servings
- Prep
- 15 min
- Cook
- 30 min
- Cost
- $16.00
- Nutrition
- 480 cal · 34g protein
- kid-favorite
- comfort-food
🍳 1 pan · Picky-eater safe bet: plain bread or a bun · kept by 1 family
Creamy Chicken and Potato Stew is a weeknight dinner that serves 6 and is on the table in about 45 minutes, for around $16 in groceries. You'll need 1 pan, and the 15 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 1/2 lb chicken breast
- 1 tbsp olive oil
- 4 tbsp butter
- 1 cup carrots
- 3/4 cup celery
- 1/2 cup onion
- 2 tsp minced garlic
- 1/4 cup flour
- 2 count large yellow potatoes
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 count tube refrigerated biscuits
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Cube the chicken, season with salt and pepper, and brown in the oil in a large pot, 5 minutes. Set aside.
- Melt the butter and cook the sliced carrots, celery and onion 5 minutes; add the garlic, then stir in the flour for 1 minute.
- Whisk in the broth and cream, add the cubed potatoes and chicken, and simmer covered 15 to 18 minutes, until the potatoes are tender and the chicken reaches 165°F. While it simmers, bake the biscuits as the package directs.
- Stir in the peas for 2 minutes, season, and serve with the biscuits.
- Picky eaters can have a plain biscuit with plain chicken and potatoes.
- Make ahead: cube the chicken and potatoes and chop the vegetables up to a day ahead, and keep leftover stew in the fridge up to 3 days.
On the side: Crusty bread (2 min)
2 loaves crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 34 g
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop