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.
- 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!