I love making meals that are both tasty and simple. Creamy Chicken and Vegetable Stew is one of my favorites. It’s perfect for a cozy dinner. This stew is full of juicy chicken, fresh vegetables, and a rich, creamy sauce. It’s like a warm hug in a bowl.
Making this stew is easy. You start by cooking the chicken until it’s golden brown. Then, you add in a bunch of colorful veggies like carrots, potatoes, and peas. These veggies not only add flavor but also make the stew super healthy. The best part is the creamy sauce that ties everything together. It’s made with simple ingredients like broth, cream, and some basic spices.
This stew is great for those days when you want something filling but don’t want to spend hours in the kitchen. It’s also a hit with family and friends. Everyone loves a bowl of creamy, hearty stew, especially on a cold day.
So, if you’re looking for a meal that’s both delicious and easy to make, try out this Creamy Chicken and Vegetable Stew. It’s sure to become a favorite in your home too!
Table of Contents
Chef’s Notes – Creamy Chicken and Vegetable Stew
- Chicken Preparation: Ensure the chicken breast is diced evenly to promote uniform cooking. Smaller, even pieces will cook faster and more consistently.
- Vegetable Uniformity: Dice carrots, celery, and potatoes into similar sizes. This ensures they all cook at the same rate, avoiding some pieces being undercooked while others are overcooked.
- Sauté for Flavor: Don’t rush the sautéing step. Allow the chicken and vegetables to develop a slight browning. This caramelization adds depth of flavor to your stew.
- Instant Pot Tips: Always deglaze the Instant Pot after sautéing by adding a small amount of chicken broth and scraping the bottom. This prevents any burnt bits from interfering with the pressure cooking process.
- Creamy Consistency: To avoid lumps when adding the flour and heavy cream mixture, whisk them together thoroughly before adding to the stew. Pour slowly while stirring to ensure even distribution.
- Seasoning Adjustments: Taste and adjust seasoning at the end of cooking. If using low-sodium broth, you may need to add more salt. Feel free to experiment with additional herbs like thyme or rosemary for extra flavor.
- Thickening Adjustments: If the stew is too thick, add more chicken broth to reach your desired consistency. If it’s too thin, let it simmer longer or add a bit more flour mixed with cream.
- Dairy-Free Option: Substitute heavy cream with coconut milk for a dairy-free version. It will still provide a creamy texture with a slight coconut flavor.
- Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour. Ensure the flour is well-mixed with the cream to prevent clumping.
Creamy Chicken and Vegetable Stew
4
servings15
minutes30
minutes350
kcal45
minutesDive into the ultimate comfort with this Creamy Chicken and Vegetable Stew! Perfect for chilly evenings, this dish combines succulent chicken, hearty vegetables, and a creamy base to create a warming, satisfying meal. Quick to prepare in your Instant Pot, it’s ideal for busy weeknights or a comforting weekend dinner.
Ingredients
- Proteins
1 pound diced chicken breast
- Vegetables
1 cup diced carrots
1 cup diced celery
3 large potatoes cubed
- Liquids
4 cups chicken broth
- Seasonings
1 teaspoon dried parsley
1/2 teaspoon ground paprika
Salt and freshly ground black pepper to taste
- Thickening Agents
3/4 cup heavy cream mixed with 3 tablespoons all-purpose flour
- Garnish
2 tablespoons freshly chopped parsley
- Alternative Ingredients:
Chicken breast -> Turkey breast or tofu for a vegetarian option
Heavy cream -> Coconut milk for a dairy-free alternative
All-purpose flour -> Gluten-free flour blend
Directions
- Set your Instant Pot to sauté mode and add the diced chicken breast. Cook until golden brown, approximately 6-8 minutes.
- Add carrots and celery to the pot; sauté until they start to soften, about 3-4 minutes.
- Include potatoes, chicken broth, dried parsley, paprika; season with salt and pepper. Switch to manual high pressure for 10 minutes.
- Mix heavy cream and flour in a bowl; add to the pot after releasing pressure. Set to sauté and cook until thickened, about 5 minutes.
- Garnish with fresh parsley and serve hot.
Equipment
- instant pot
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 300mg
- Potassium: 850mg
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 5000IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 2mg
FAQ – Creamy Chicken and Vegetable Stew
Can I make this recipe without an Instant Pot?
Yes, you can make this recipe on the stovetop. Use a large pot or Dutch oven. Follow the same steps for sautéing the chicken and vegetables. Once everything is added, bring the stew to a boil, then reduce to a simmer. Cover and cook for about 20-25 minutes or until the vegetables are tender. Add the cream and flour mixture in the last 5 minutes of cooking.
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs can be used and will add more flavor due to their higher fat content. Cook time remains the same.
How can I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over medium heat, stirring occasionally, until warmed through. You may need to add a bit of chicken broth to loosen the stew as it thickens upon cooling.
Can I freeze this stew?
Yes, this stew freezes well. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as mentioned above.
What other vegetables can I add to this stew?
You can add a variety of vegetables to this stew, such as peas, corn, green beans, or mushrooms. Add them during the last few minutes of cooking to maintain their texture and flavor.
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs for more vibrant flavor. Use about three times the amount of fresh herbs as dried. Add them towards the end of cooking to preserve their flavor.
