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A bowl of creamy chicken stew with chunks of chicken, carrots, potatoes, mushrooms, peas, and parsley, served in a white bowl on a rustic wooden table.
Penny Kovacs

Creamy Chicken Stew

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This delicious creamy chicken stew is a big ole pot of comfort food! No missing out on veggies here with creamy baby potatoes, carrots, mushrooms, peas and onions you are getting a hearty plateful! It's comfort food at it's best!
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Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb Boneless Skinless Chicken Thigh cut in bite size pieces
  • 6 Carrots cut in 2" pieces
  • 1 lb Baby Potatoes cut in half
  • 8 oz White Mushrooms cut large ones in half
  • 16 oz Frozen Peas
  • 1 Onion large, peeled and chopped
  • 16 9/10 oz Chicken Bone Broth or chicken broth, I like Kettle & Fire
  • 13 1/2 oz Coconut Cream
  • 1/4 cup Arrowroot Powder
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Thyme, dried
  • 1 tsp Oregano, dried or 1 tbsp fresh, chopped
  • 1 tsp Parsley, dried or 1 tbsp fresh, chopped

Method
 

  1. Cut chicken into bite size pieces, combine chicken and arrowroot in a zip lock and shake well
  2. Heat the olive oil in a big pot
  3. Add chicken to the pot and cook the chicken until no longer pink and move to a plate
  4. Add onion to pot and cook till translucent
  5. Add broth, carrots and potatoes and bring to a boil cooking till carrots are fork tender
  6. Add chicken back to pot, lowering heat to simmering
  7. Add mushrooms and coconut cream and stir well
  8. Add spices, thyme, oregano, parsley, salt and pepper
  9. Cover and simmer on low for 15 minutes
  10. Enjoy!

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