Chicken Stew

Chicken Stew

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes


  • 3 chicken breast cubed
  • 2 medium russet potato cubed
  • 2 medium yellow onion chopped
  • 4 celery chopped
  • 1 liter whole milk
  • 2 cups chicken broth
  • 1 tbsp old bay seasoning
  • 2 tbsp thyme
  • 2 tbsp butter or margaraine
  • 1 tbsp flour
  • 2 tbsp chopped garlic
  • 2 cups frozen peas and carrots
  • 1 tsp pepper
  • 3 medium crusty bread loaves (optional) hollowed to make bread bowls


  • heat oil in a large pot on medium-high. Add chicken and pepper and stir to combine. Sear til no longer pink then remove from pot with a slotted spoon to keep the juices. 5-8 minutes
  • Add the onions, garlic, old bay, thyme. Stir to combine then saute til onions are soft and mixture is fragrant.
  • Melt in the butter then stir in the flour. Once fully combined add the broth and milk and bring to a roiling boil on high heat.
  • Add potatoes and frozen veggies then reduce heat to medium-low. Simmer covered for 20 minutes. stirring and tasting occasionally
  • Uncover, add chicken and simmer uncovered for 20 minutes, stirring occasionally
  • add celery and simmer another 10 minutes, stirring occasionally. Tasting and adjusting seasoning with salt and pepper.
  • If you'd prefer a thicker and / or bolder flavour continue to simmer uncovered after this, tasting frequently (every 5 minutes or so)
  • Serve in bread bowls... or don't. I'm not your supervisor.