Can I use any kind of chicken for this recipe?

White meat, dark meat or a mixture will all work. I've even used leftover Thanksgiving turkey and it was scrumptious!

Can I leave out the half and half?

You can...but it's not that much over the whole recipe, and it does provide that creaminess that makes this recipe so special.

Do I need to peel the potatoes?

If you are using Idaho potatoes then yes, I would peel them. If you are using red or Yukon gold or baby potatoes, I always leave the skin on - it's nice and thin and tender.

What is a Dutch Oven?

A Dutch Oven is a heavy pot with thick, high walls and a tight fitting lid (although you don't need the lid for this recipe). Here is the Dutch Oven I love to cook with. It's definitely spendy, but I use it all the time and it will last forever.

Have a question that I didn't cover?

Drop it in the comments section below and I will answer pronto!

Creamy Chicken Stew - Framed Cooks

Creamy Chicken Stew

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4.9 from 10 reviews

Creamy chicken stew is full of carrots, celery, potatoes…and bacon! The ultimate comfort food, all in one pot. Welcome to comfort food heaven!

Author: Kate Morgan Jackson
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

6 slices bacon, chopped into 1/2 inch pieces
1 sweet onion, peeled and chopped
4 carrots, peeled and sliced thin
2 celery ribs, cut into 1/2 inch pieces
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth (I like the Pacific and Imagine box varieties)
2 large red potatoes, cut into 1/2 inch dice
3 cups shredded cooked chicken
1 cup half and half
2 scallions, chopped

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Instructions

Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot.
Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes.
Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done.
Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.

Notes

Chicken: You can use either white meat or dark meat for this recipe. If you don’t have leftover chicken or you don’t want to cook up your own, you can use a rotisserie chicken from the supermarket and it will work just fine!

Potatoes: We recommend either red skinned or Yukon Gold potatoes for this recipe. Not only do they both have a great flavor, but you don’t have to peel them (scrub them up well though!)

Consistency: If you want the sauce thicker and more stew-like, whisk in some flour after you have simmered the broth and potatoes, about a tablespoon at a time. Wondra flour (which you can find in the baking aisle) is a super fine flour that is perfect for thickening soups and stews.

Find it online: https://www.framedcooks.com/creamy-chicken-stew/