Creamy Chicken Stew
Thick delicious chicken stew to enjoy on a cool night or to turn into easy no fuss chicken pot pies in minutes. This hearty recipe will make its way onto rotation all Fall and Winter, get your ladle ready!
Servings: 8 servings
Ingredients
- 2 tablespoons butter
- 1 cup diced onion 1 medium-sized onion
- 3 chicken breasts about 2 lbs cut into 1" pieces
- 1 1/2 pounds small potatoes I used red and Yukon Gold
- 4 cups chicken broth or water and chicken bouillon
- 3 carrots sliced
- 2 cups whole milk or a combination of heavy cream and milk
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano
Instructions
- In a 6 qt pot saute butter with onion.
- Then add in chicken pieces and potatoes.
- Pour in chicken broth and bring to a simmer.
- Add carrots.
- Add the cornstarch to the milk and slowly add it to the simmering pot. (this will thicken the soup)
- and add salt, pepper, and oregano.
- Continue to cook on low until the chicken is fully cooked.
- Then the stew is ready to serve.