Chicken Stew

The classic beef stew can absolutely be made with chicken, and it’s just as cozy and comforting—plus, it’s quicker!

The classic beef stew can absolutely be made with chicken, and it’s just as cozy and comforting—plus, it’s quicker!

There’s absolutely nothing like a pot of stew simmering on the stovetop, filling the house with delicious savory smells and promising a comforting, cozy meal to come. Are you with me?

That image might conjure up a beef stew, and who doesn’t love a nice bowl of that? But did you know you could make a classic stew—with peas, carrots, potatoes, the works—with chicken, too? Well, you can. And it’s great.

Why? Because it’s sort like the innards of a chicken pot pie in a chunkier stew form. Yum!

And it’s sort of like the heartiness of beef stew crossed with the mom-goodness of chicken soup. Yum again!

AND, because chicken cooks more quickly than beef stew meat, you can be enjoying your chicken stew sooner!


One of the main tricks to any soup or stew is getting the ingredients to be done all at the same time. In other words, adding the longest-cooking items first and the quickest-cooking ones last so that, by the end, none is too soft or too al dente.

But how long do things take to cook? It depends on how dense they are, the size of the pieces, and how soft or mushy you want them to be when they’re finished.

Bottom line, if you follow the size and timing of my recipe, you should get nicely soft onions, plus carrots, potatoes, and peas that are tender but not mushy. But you can always adjust the timing, sizes, and even the types of vegetables that you include to your liking.

For a deeper dive into stew-making secrets, check out How to Make Stew.

And if you’re in the mood for something more adventurous, try my Bigos—aka Polish Hunter’s Stew. It’s amazing!


Chicken Stew

  • Author: Allie McDonald
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6


The classic beef stew can absolutely be made with chicken, and it’s just as cozy and comforting—plus, it’s quicker!


  • 1 1/2 tbsp. olive oil
  • 1 1/2 lb. boneless skinless chicken breasts or thighs or a mixture, cut into 1-inch pieces
  • 1 lb. onions, cut into 3/4-inch dice
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1/2 tsp. salt, or more to taste
  • 1/2 tsp. pepper, or more to taste
  • 5 1/2 cups chicken broth, divided
  • 1/4 cup all-purpose flour
  • 1 lb. baby carrots or whole carrots cut into 3/4-inch pieces
  • 12 oz. boiling potatoes, cut into 3/4-inch pieces
  • 1 cup fresh or frozen peas


  1. In a large Dutch oven or soup pot over medium-high heat, warm the oil.
  2. Add the chicken and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a plate and set aside.
  3. Add the onions to the pot. Cook, stirring occasionally, until starting to soften, 3 to 4 minutes.
  4. Add the garlic, rosemary, thyme, salt, and pepper. Cook, stirring, until fragrant, about 30 seconds.
  5. Add 5 cups of the broth, stirring to loosen any browned bits on the bottom of the pot, and bring to a boil.
  6. Meanwhile, whisk the flour into the remaining 1/2 cup of broth and set aside.
  7. Add the carrots. Adjust the heat to maintain a simmer and cook 5 minutes.
  8. Add the potatoes and cook 10 minutes.
  9. Return the chicken to the pot and simmer until the chicken is cooked through and the vegetables are tender, 2 to 3 minutes.
  10. Rewhisk the broth-flour mixture and add it to the pot. Increase the heat to medium-high and cook, stirring occasionally, until the liquid comes to a boil and thickens, 1 to 2 minutes.
  11. Add the peas and cook until warmed through, about 2 minutes.
  12. And more salt and pepper to taste and serve.

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