Taste of Home
Creamy Chicken Stew
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 8-10 servings.
My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew.
Ingredients
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3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
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1 teaspoon each salt, pepper and paprika
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2 tablespoons canola oil
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2 cups cubed peeled potatoes,1/2-inch pieces
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3 large carrots, cut into 1/2-inch pieces
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2 cups frozen whole kernel corn
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1 cup each coarsely chopped green and sweet red pepper
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1 cup diced celery
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1 medium onion, diced
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2 teaspoons dried basil
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1 bay leaf
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1/4 teaspoon celery salt
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7 cups chicken broth, divided
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1/2 cup butter
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3/4 cup all-purpose flour
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Warm biscuits
Directions
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1.
In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender.
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2.
Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
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3.
Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.
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