Fall Meals: Creamy Chicken Stew

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This week I got a bit sidetracked with my plans to have a week of Fab Fall Meals!
Sometimes things come up and you’ve just got to go with it!
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So here goes!
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This is one of those recipes that I have in my recipe box that I have made countless times.
I don’t even remember where the recipe came from…
But it’s a family favourite!
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The key to making this amazing, is to use really good chicken.
You can use chicken thighs, but using chicken breast takes this dish to a whole new level.
This dish takes a bit of time, but it’s well worth the effort, because
when that dinner hour arrives all you have to do is make a salad and set the table.
Dinner is ready!
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Yields 4-6

Creamy Chicken Stew
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  • 4 chicken breasts (or you can use 10-12 chicken thighs)
  • 1 tbsp olive oil
  • salt & pepper
  • 1 medium to large potato, peeled and cut into chunks
  • 1 tbsp oil
  • 2 onions, chopped
  • 3 celery sticks, diced
  • 2 carrots, peeled and diced
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1/4 cup flour
  • 2 cups chicken stock (I like to use my homemade stock)
  • 1 cup frozen peas
  • 1/2 cup cream


    Step 1:
  1. In a frying pan, brown the chicken in about 1 tbsp olive oil. Salt & pepper to taste.
  2. Step 2:
  3. In a separate pot, partially cook your chunks of potato. Basically just boil it for about 2 minutes.
  4. Then drain. Set aside.
  5. Step 3:
  6. In another deep frying pan, cook your onions, celery and carrots in 1 tbsp oil. Cook until soft, about 5 minutes.
  7. When the onions, celery and carrots are soft, add the thyme, bay leaf and flour. Stir for 1 minute.
  8. Then add the stock to the onion mixture. Bring the mixture to a boil, stirring constantly until the mixture thickens. This takes about 4 minutes.
  9. Step 4
  10. When the stock mixture has thickened, add the potato and chicken.
  11. Transfer the stew into an oven proof casserole dish.
  12. Step 5
  13. Bake covered, at 375 degrees for 1 1/2 hours.
  14. Step 6
  15. After this time, stir in 1 cup of frozen peas, and 1/2 cup cream.
  16. Bake for 30 more minutes.
  17. Before serving, remember to take out the bay leaf!

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  • Like I mentioned above, you can use less expensive cuts of chicken, like thighs for this recipe.  For a treat, use good chicken breast.
  • Serve with a green salad or some other green veggie.
  • This stew would be amazing in a Chicken Pot Pie!  I’m going to try this next!



  1. Yummy this looks so good! What a great recipe! :)

  2. This looks so yummy! I’m so glad it’s fall and we can start having warm soups & stews again!

  3. That sure does look good!! I love soups and stews!

  4. Wow this looks amazing, I’m going to try your sugeestion of doing a chicken pot pie..yum!

    Thanks for sharing! :)

  5. This sounds DIVINE! I can’t wait to try it, so I’ll pin it and come back. Thanks for sharing!

  6. Sounds so perfect for a crisp Fall day! Thanks so much for sharing this recipe with us at Inspiration Friday this week!

  7. This looks delish! I will try this on the next cold day! I hope you will link up with me here:

  8. This sounds and looks perfect for fall weather. I am adding it to my list of things to try. Thanks!

  9. I have to ask.. did you get those bowls from Daiso? Because I have the same ones.. I love them:)


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