By Becky Hardin
Updated Jan 23, 2026
Creamy chicken stew is the kind of cozy, one-pot dinner that always hits the spot on a chilly night. Tender shredded chicken, potatoes, and vegetables simmer in a rich, garlicky herb broth made extra creamy with a simple shortcut. This easy stew comes together in under an hour and tastes like you spent all afternoon in the kitchen.
5-Star Review
“Excellent! Great recipe! Fast & super satisfying! Thank you!” – Melisa
Stews have always been near and dear to my heart. They’re rustic, simple, and incredibly satisfying to make and eat. This creamy chicken stew has all the same cozy comfort as its more popular cousin, beef stew , but it never seems to get quite the same attention. This is the kind of dinner I turn to on cold nights when I want something hearty simmering on the stove. It’s a meal that feels like pure comfort in a bowl. If you make this creamy chicken stew, I’d love to hear how you serve it at your house.
Tips for Beginners
- Brown the chicken first for deeper flavor. Let the chicken develop golden edges in the pot before building the stew. Those browned bits on the bottom create a richer, more savory base once the broth is added.
- Do not boil after adding the cream. Keep the heat low and gently stir. Boiling can cause the dairy to separate and curdle.
- Adjust the consistency as it simmers. If the stew feels thin, let it gently simmer uncovered a bit longer so it can naturally thicken. If you need a quicker fix, stir in a small roux or a cornstarch slurry until it reaches a spoon-coating texture.
- Cut the potatoes evenly for perfect texture. Aim for uniform, bite-sized pieces so they become fork-tender at the same time and don’t leave you with some mushy and some undercooked chunks.
Ingredients1x2x3x
- ▢ 2 tbsp salted butter (¼ stick)
- ▢ 1½ cups sliced carrots
- ▢ 1 cup chopped celery
- ▢ 3 red potatoes cleaned and diced
- ▢ 3½ cups shredded cooked chicken
- ▢ ½ tbsp minced garlic
- ▢ 2 cups low-sodium chicken broth
- ▢ 2 10.5 oz. cans condensed cream of chicken with herbs soup
- ▢ ⅔ cup heavy cream room temperature
- ▢ chopped fresh parsley optional, for garnish
Video
Instructions
- Melt the butter in a large Dutch oven, then add and sauté the carrots, celery, and potatoes for 5-7 minutes, or until the potatoes are golden brown on the edges. 2 tbsp salted butter, 1½ cups sliced carrots, 1 cup chopped celery, 3 red potatoes
- Stir in the cooked chicken and garlic and allow to cook for another 1-2 minutes or until the butter is absorbed and the garlic is fragrant. 3½ cups shredded cooked chicken, ½ tbsp minced garlic
- Stir in the chicken broth and then add in the cream of chicken soup. Stir everything together until smooth. 2 cups low-sodium chicken broth, 2 10.5 oz. cans condensed cream of chicken with herbs soup
- Bring to a boil and then lower to a simmer and cook for 15-25 minutes, stirring frequently, or until the vegetables are tender to a fork and the soup is thick. The time may vary depending on the size of your vegetables.
- Once cooked, remove the pan from the heat and gradually stir in the heavy cream. ⅔ cup heavy cream
- Serve hot garnished with fresh parsley, optional. chopped fresh parsley
Equipment
- Dutch Oven
Becky’s Tips
- If you can’t find cream of chicken with herbs, use regular cream of chicken and add the herbs of your choice .
- Feel free to add more of your favorite veggies .
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Ceamy Chicken Stew Step by Step
Gather all the ingredients together.
Sauté the vegetables: Melt 2 tbsp salted butter in a large Dutch oven over medium heat. Add 1½ cups sliced carrots, 1 cup chopped celery, and 3 diced red potatoes, then sauté for 5–7 minutes until the vegetables begin to soften and the potatoes turn lightly golden on the edges.
Add the chicken and garlic: Stir in 3½ cups shredded cooked chicken and ½ tablespoon minced garlic. Cook for 1–2 minutes, just until the garlic smells fragrant and the butter is fully absorbed into the vegetables and chicken.
Build the creamy broth: Pour in 2 cups of low-sodium chicken broth, then add 2 cans (10.5 oz. each) condensed cream of chicken with herbs soup. Stir well until the mixture is completely smooth and the soup base is fully incorporated with no streaks. Bring the stew to a gentle boil, then reduce to a simmer. Cook for 15–25 minutes, stirring occasionally, until the vegetables are fork-tender and the stew thickens to a creamy consistency that coats the back of a spoon. Cooking time will vary depending on how large the vegetables are cut.
Finish with cream: Remove the pot from the heat and slowly stir in ⅔ cup room-temperature heavy cream, mixing gently until the stew becomes silky and rich.
Serve and enjoy: Serve hot, topped with chopped fresh parsley if desired.
Variations on Creamy Chicken and Potato Stew
I love the ease that using store-bought condensed “cream of” soup adds to this recipe. However, sometimes I’m just craving that homemade element. For a more homemade version, replace the “cream of” soup with more chicken broth and heavy cream. I like to make a roux from 2 tbsp flour and 2 tbsp butter mixed into the vegetables before any broth is added to help thicken up the stew even more.
For a slightly different flavor, you could try thickening your stew 1:1 with my homemade cream of mushroom soup ! I like to add mushrooms and other veggies, like peas or green beans, to amp up the veggie element of the soup.
How to Store and Reheat
Let the creamy chicken stew cool completely. Then, store it in an airtight container in the refrigerator for up to 4 days.
The stew will thicken as it sits, so when reheating. Warm it gently on the stovetop or in the microwave and stir in a splash of chicken broth or water to loosen it back to a creamy consistency. I do not recommend freezing this stew recipe as the cream tends to separate once thawed, leading to an undesirable texture.
For a make-ahead option, prepare the stew fully without the heavy cream, refrigerate, then reheat and stir in the cream just before serving for the best texture.
Serving Suggestions
I love serving this creamy chicken stew with something warm and bready to soak up every bit of that rich broth. A loaf of Dutch oven bread or soft dinner rolls is perfect. In my house, buttermilk biscuits are always requested alongside a bowl of this stew. For a little balance, I’ll add roasted Parmesan broccoli or a crunchy kale salad to bring in some greens. Right before serving, I like to finish each bowl with a sprinkle of fresh parsley or a little grated Parmesan for extra flavor.
More cozy comfort stew & soup recipes
White Wine Chicken Stew Recipe
Crockpot Chicken Noodle Soup
Cowboy Stew
Beef Barley Soup
Creamy Chicken Stew Recipe
Equipment
- Dutch Oven
Ingredients
- 2 tbsp salted butter (¼ stick)
- 1½ cups sliced carrots
- 1 cup chopped celery
- 3 red potatoes cleaned and diced
- 3½ cups shredded cooked chicken
- ½ tbsp minced garlic
- 2 cups low-sodium chicken broth
- 2 10.5 oz. cans condensed cream of chicken with herbs soup
- ⅔ cup heavy cream room temperature
- chopped fresh parsley optional, for garnish
Instructions
- Melt the butter in a large Dutch oven, then add and sauté the carrots, celery, and potatoes for 5-7 minutes, or until the potatoes are golden brown on the edges. 2 tbsp salted butter, 1½ cups sliced carrots, 1 cup chopped celery, 3 red potatoes
- Stir in the cooked chicken and garlic and allow to cook for another 1-2 minutes or until the butter is absorbed and the garlic is fragrant. 3½ cups shredded cooked chicken, ½ tbsp minced garlic
- Stir in the chicken broth and then add in the cream of chicken soup. Stir everything together until smooth. 2 cups low-sodium chicken broth, 2 10.5 oz. cans condensed cream of chicken with herbs soup
- Bring to a boil and then lower to a simmer and cook for 15-25 minutes, stirring frequently, or until the vegetables are tender to a fork and the soup is thick. The time may vary depending on the size of your vegetables.
- Once cooked, remove the pan from the heat and gradually stir in the heavy cream. ⅔ cup heavy cream
- Serve hot garnished with fresh parsley, optional. chopped fresh parsley
Video
Notes
- If you can’t find cream of chicken with herbs, use regular cream of chicken and add the herbs of your choice .
- Feel free to add more of your favorite veggies .
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
