Creamy Chicken Stew Recipe

4.5 12 11
Creamy Chicken Stew Recipe
Creamy Chicken Stew Recipe photo by Taste of Home
Publisher Photo

Creamy Chicken Stew Recipe

Read Reviews
4.5 12 11
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon each salt, pepper and paprika
  • 2 cups cubed peeled potatoes (1/2-inch pieces
  • 3 large carrots, cut into 1/2-inch pieces
  • 2 cups frozen whole kernel corn
  • 1 cup each coarsely chopped green and sweet red pepper
  • 1 cup diced celery
  • 1 medium onion, diced
  • 2 teaspoons dried basil
  • 1 bay leaf
  • 1/4 teaspoon celery salt
  • 7 cups chicken broth, divided
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • Warm biscuits

Directions

Heat oil in a Dutch oven; add chicken. Sprinkle with salt, pepper and paprika. Cook and stir until the chicken is browned; drain. Add 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. Remove bay leaf. In a saucepan, melt butter; mix in flour. 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. Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over biscuits. Yield: 8-10 servings.
Originally published as Creamy Chicken Stew in Country Chicken Cookbook 1995, p40

  • 2 tablespoons vegetable oil
  • 3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon each salt, pepper and paprika
  • 2 cups cubed peeled potatoes (1/2-inch pieces
  • 3 large carrots, cut into 1/2-inch pieces
  • 2 cups frozen whole kernel corn
  • 1 cup each coarsely chopped green and sweet red pepper
  • 1 cup diced celery
  • 1 medium onion, diced
  • 2 teaspoons dried basil
  • 1 bay leaf
  • 1/4 teaspoon celery salt
  • 7 cups chicken broth, divided
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • Warm biscuits
  1. Heat oil in a Dutch oven; add chicken. Sprinkle with salt, pepper and paprika. Cook and stir until the chicken is browned; drain. Add 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. Remove bay leaf. In a saucepan, melt butter; mix in flour. 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. Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve over biscuits. Yield: 8-10 servings.
Originally published as Creamy Chicken Stew in Country Chicken Cookbook 1995, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Chicken Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Peispuds User ID: 7095933 257750
Reviewed Dec. 6, 2016

"So easy to put together....I left out the peppers (our little boy doesn't like peppers) I added 2 tbsps sage as we love it so much"

MY REVIEW
katecrid47 User ID: 7098019 234877
Reviewed Oct. 13, 2015

"Loved this! I did sub the peppers with fresh green beans cut up ( we can't handle the peppers ) and I didn't have any regular paprika and used smoked paprika. I was a little worried browning the chicken with its smell but this came out great! I will definitely make this again. Thanks for sharing!"

MY REVIEW
LeslieH User ID: 191346 231766
Reviewed Aug. 25, 2015

"A nice basic chicken stew. I left out the peppers and added a few green beans. Excellent."

MY REVIEW
irma owens User ID: 1771199 39988
Reviewed Nov. 17, 2011

"this is a big hit with our friends only thing we changed was used small red potatoes cut in bite size peaces excellent"

MY REVIEW
irma owens User ID: 1771199 39289
Reviewed Nov. 17, 2011

"this is a big hit with our friends only thing we changed was used small red potatoes cut in bite size peaces excelent"

MY REVIEW
mother of 3 User ID: 1726536 19274
Reviewed Aug. 9, 2011

"My husband refuses to eat this, but a couple years ago, I made it for my grandchildren. They enjoyed it. It could use more herbs."

MY REVIEW
mother of 3 User ID: 1726536 42328
Reviewed Jan. 28, 2011

"There should be a circle for Maybe. This is wonderfully creamy, but since I made it with homemade broth, it lacked chicken flavor. I resorted to two chicken bouillon cubes and put in half a small jar of poultry seasoning. I left out the green and red peppers. Perhaps McCormick's chicken base would have worked better."

MY REVIEW
ejt325 User ID: 4790999 15995
Reviewed Jan. 20, 2011

"I was not a fan of the red pepper in this recipe. I am still on a search for the perfect creamy chicken stew recipe :("

MY REVIEW
shortgrub User ID: 4807541 39983
Reviewed Feb. 2, 2010

"This recipe is a keeper. Down home flavor . It has become one of my comfort foods."

MY REVIEW
dnwhatley User ID: 2451839 17794
Reviewed Dec. 3, 2009

"I took this stew to a church event and had requests for the recipe. This is my new go to recipe for cold weather."

Loading Image