One Pot Hearty Chicken Stew

Intimidated by making homemade soup? This easy one pot chicken stew is the perfect introduction, and it’ll be a hit on your dinner table! Think of it like a super easy crustless chicken pot pie, thick and creamy (yet dairy-free) that’s also packed full of flavor, chicken and veggies.


Putting the Chicken in Hearty Chicken Stew

Season the chicken simply but generously with salt, pepper and ground thyme. It’s really all you need. 

Heat a pot over medium heat, then add oil and let it heat up, too. Add the chicken and let it get nice and golden brown before flipping and repeating (about 5-8 minutes on each side). Don’t worry too much about fully cooking the chicken here since it’s gonna go right back on the heat in a minute. Just try to get a nice sear on both sides, then remove it from the pot. Even better if you get some little brown bits and pieces of chicken stuck on the bottom of the pot. That’ll help in the next step for sure, so don’t get rid of it!

Building the Base

The base of this chicken stew starts off like most good things do with butter, onion and garlic. Without cleaning out the pot from the chicken, add in butter, diced onion, chopped garlic and a pinch of salt. Stir well and cook until the onions become translucent and soft. Then add in some largely diced potatoes (about 1 inch pieces) and cook for a few minutes so they can just start to soften. 

Next, add in flour. I know what you might be thinking – flour in a stew? Weird. Well, just hear me out. The flour mixed with the butter, then mixed with the incoming stock, it’s gonna create a velvety, creamy, non-dairy stew that is so hearty and delicious. Just trust me on it and add the flour, mix it well and let it cook for a minute or two, just to get it a little dark, a little golden. 

Then it’s time to drop the stock.

Fortifying Store Bought Stock

Yeah I said it, you can use store bought stock. We don’t all have time to make a from-scratch stock everytime we need it, I sure don’t. But we can still use a few simple things to fortify (deepen the flavor of, aka transform) a store bought stock. 

First things first: herbs. Fresh herbs help anything and everything. Add some parsley, thyme, sage or rosemary sprigs to the broth to impart some fresh, grassy flavors into the stock. Also, a bay leaf goes a long way in a soup or stew or sauce! Just remember to remove the stems/herbs before serving the soup!

Next up, some additional spices or ground herbs can add so much flavor. Add a teaspoon or two of ground sage, thyme, parsley, cumin for a bit of spice, or black pepper to kick up the flavor a bit. 

Of course, in any and all cooking, salt is the queen of flavor boosting. However, when using a store bought stock, be wary of your salt levels. You don’t have to go for low-sodium broth or anything, just make sure to taste before adding any additional salt and start small with your additions. 

The last easy addition is to throw in a parm cheese rind. I really don’t know what it is, but it just gives a subtle nutty, cheesy flavor to the stock. After using a block of cheese, I’ll save the rind and throw it in the freezer for this exact purpose. Oh and garlic and onion are also big flavor boosters, and we’re already using them in this recipe, but still something to consider in your future of fortifying stocks!

Veggie Time

After adding your stock-fortifying ingredients, add in your additional veggies. I usually use carrots, celery, peas or corn, but you can use really anything you got. You can even use one of the frozen or canned veggie mixes to make it an even easier weeknight meal. If using one of those, wait to add it into the stew until the potatoes are like 5 minutes away from being done, just because they’ll be done super quickly. We don’t want any mushy veggies in the stew, no ma’am. Also, if using fresh peas or corn, again wait to add until the potatoes are like almost done (they’re done when you can easily stick a fork or knife in).

Chicken Stew Finishing Touches

Simmer the stew for about 15-20 minutes, or until the potatoes and veggies are done. Top with a little squeeze of lemon and maybe some fresh parsley if you’ve got it and a crack of fresh black pepper. Serve with a side of cheesy bread or garlic bread or just plain toasted french bread. Just serve with bread, however you like it!

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

One Pot Hearty Chicken Stew

Think of it like a super easy crustless chicken pot pie, thick and creamy (yet dairy-free) that’s also packed full of flavor, chicken and veggies.
Servings: 4
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins


  • 1 tsp oil
  • 1 lb chicken
  • salt, pepper, thyme or sage
  • ¼ C butter
  • ½ onion diced
  • 2 cloves of garlic minced
  • ¼ C flour
  • 4 C chicken stock
  • 2 C potatoes chopped into 1 inch pieces
  • 2 C carrots chopped into 1 inch pieces
  • crusty bread optional for serving


  • Heat a pot over medium high heat, then add in 1 tsp oil and heat.
    Season chicken generously on both sides with salt, pepper, and thyme or sage. Add the chicken to the pot and cook for 6 ish minutes per side until golden brown (don't worry too much about cooking the inside since the chicken's gonna go back on the heat later).
    Remove the chicken from the pan and shred as best as you can.
  • Add butter, onions, garlic and a pinch of salt to the pot. Cook until the onions are soft and translucent.
    Add flour, stir well and cook until the flour gets just a little bit darker in color.
  • Add stock, carrots, potatoes, shredded chicken, and some more salt, pepper, thyme and sage (start with 1-2 tsp of each, taste and adjust).
    Stir well and simmer for about 20 minutes until the chicken is fully cooked and the potatoes and carrots are fork tender.
    Serve with crusty bread and enjoy!
Course Main Course, Soup & Stew
Cuisine American
Keyword Fall, One Pot, Weeknight Meal, Winter

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