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Creamy chicken stew is the kind of cozy, one-pot dinner that always hits the spot on a chilly night. Tender shredded chicken, potatoes, and vegetables simmer in a rich, garlicky herb broth made extra creamy with a simple shortcut. This easy stew comes together in under an hour and tastes like you spent all afternoon in the kitchen.
5-Star Review
“Excellent! Great recipe! Fast & super satisfying! Thank you!” – Melisa
Stews have always been near and dear to my heart. They’re rustic, simple, and incredibly satisfying to make and eat. This creamy chicken stew has all the same cozy comfort as its more popular cousin, beef stew, but it never seems to get quite the same attention. This is the kind of dinner I turn to on cold nights when I want something hearty simmering on the stove. It’s a meal that feels like pure comfort in a bowl. If you make this creamy chicken stew, I’d love to hear how you serve it at your house.
Tips for Beginners
- Brown the chicken first for deeper flavor. Let the chicken develop golden edges in the pot before building the stew. Those browned bits on the bottom create a richer, more savory base once the broth is added.
- Do not boil after adding the cream. Keep the heat low and gently stir. Boiling can cause the dairy to separate and curdle.
- Adjust the consistency as it simmers. If the stew feels thin, let it gently simmer uncovered a bit longer so it can naturally thicken. If you need a quicker fix, stir in a small roux or a cornstarch slurry until it reaches a spoon-coating texture.
- Cut the potatoes evenly for perfect texture. Aim for uniform, bite-sized pieces so they become fork-tender at the same time and don’t leave you with some mushy and some undercooked chunks.
Creamy Chicken Stew Recipe
Ingredients
- 2 tbsp salted butter (¼ stick)
- 1½ cups sliced carrots
- 1 cup chopped celery
- 3 red potatoes cleaned and diced
- 3½ cups shredded cooked chicken
- ½ tbsp minced garlic
- 2 cups low-sodium chicken broth
- 2 10.5 oz. cans condensed cream of chicken with herbs soup
- ⅔ cup heavy cream room temperature
- chopped fresh parsley optional, for garnish
Video
Instructions
- Melt the butter in a large Dutch oven, then add and sauté the carrots, celery, and potatoes for 5-7 minutes, or until the potatoes are golden brown on the edges.2 tbsp salted butter, 1½ cups sliced carrots, 1 cup chopped celery, 3 red potatoes
- Stir in the cooked chicken and garlic and allow to cook for another 1-2 minutes or until the butter is absorbed and the garlic is fragrant.3½ cups shredded cooked chicken, ½ tbsp minced garlic
- Stir in the chicken broth and then add in the cream of chicken soup. Stir everything together until smooth.2 cups low-sodium chicken broth, 2 10.5 oz. cans condensed cream of chicken with herbs soup
- Bring to a boil and then lower to a simmer and cook for 15-25 minutes, stirring frequently, or until the vegetables are tender to a fork and the soup is thick. The time may vary depending on the size of your vegetables.
- Once cooked, remove the pan from the heat and gradually stir in the heavy cream.⅔ cup heavy cream
- Serve hot garnished with fresh parsley, optional.chopped fresh parsley
Equipment
- Dutch Oven
Becky’s Tips
- If you can’t find cream of chicken with herbs, use regular cream of chicken and add the herbs of your choice.
- Feel free to add more of your favorite veggies.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Ceamy Chicken Stew Step by Step
Gather all the ingredients together.
Sauté the vegetables: Melt 2 tbsp salted butter in a large Dutch oven over medium heat. Add 1½ cups sliced carrots, 1 cup chopped celery, and 3 diced red potatoes, then sauté for 5–7 minutes until the vegetables begin to soften and the potatoes turn lightly golden on the edges.
Add the chicken and garlic: Stir in 3½ cups shredded cooked chicken and ½ tablespoon minced garlic. Cook for 1–2 minutes, just until the garlic smells fragrant and the butter is fully absorbed into the vegetables and chicken.
Build the creamy broth: Pour in 2 cups of low-sodium chicken broth, then add 2 cans (10.5 oz. each) condensed cream of chicken with herbs soup. Stir well until the mixture is completely smooth and the soup base is fully incorporated with no streaks. Bring the stew to a gentle boil, then reduce to a simmer. Cook for 15–25 minutes, stirring occasionally, until the vegetables are fork-tender and the stew thickens to a creamy consistency that coats the back of a spoon. Cooking time will vary depending on how large the vegetables are cut.
Finish with cream: Remove the pot from the heat and slowly stir in ⅔ cup room-temperature heavy cream, mixing gently until the stew becomes silky and rich.
Serve and enjoy: Serve hot, topped with chopped fresh parsley if desired.
Variations on Creamy Chicken and Potato Stew
I love the ease that using store-bought condensed “cream of” soup adds to this recipe. However, sometimes I’m just craving that homemade element. For a more homemade version, replace the “cream of” soup with more chicken broth and heavy cream. I like to make a roux from 2 tbsp flour and 2 tbsp butter mixed into the vegetables before any broth is added to help thicken up the stew even more.
For a slightly different flavor, you could try thickening your stew 1:1 with my homemade cream of mushroom soup! I like to add mushrooms and other veggies, like peas or green beans, to amp up the veggie element of the soup.
How to Store and Reheat
Let the creamy chicken stew cool completely. Then, store it in an airtight container in the refrigerator for up to 4 days.
The stew will thicken as it sits, so when reheating. Warm it gently on the stovetop or in the microwave and stir in a splash of chicken broth or water to loosen it back to a creamy consistency. I do not recommend freezing this stew recipe as the cream tends to separate once thawed, leading to an undesirable texture.
For a make-ahead option, prepare the stew fully without the heavy cream, refrigerate, then reheat and stir in the cream just before serving for the best texture.
Serving Suggestions
I love serving this creamy chicken stew with something warm and bready to soak up every bit of that rich broth. A loaf of Dutch oven bread or soft dinner rolls is perfect. In my house, buttermilk biscuits are always requested alongside a bowl of this stew. For a little balance, I’ll add roasted Parmesan broccoli or a crunchy kale salad to bring in some greens. Right before serving, I like to finish each bowl with a sprinkle of fresh parsley or a little grated Parmesan for extra flavor.
Excellent! Great recipe! Fast & super satisfying! Thank you!
Made this tonight and added onion, corn, peas and pepper. We enjoyed! Easy to make and fast prep.
Made this for dinner tonight and it’s so good. I added onion because that’s what I like. Served with some cornbread.
Will definitely be making this again.