This Creamy Chicken Stew recipe has chunks of tender chicken and vegetables for a filling and quick meal.
Quick and Creamy Chicken Stew
Author: Marlene Baird
Ingredients
- ½ Tablespoon olive oil
- 1 shallot, chopped
- 3 cups low-sodium chicken broth
- 16 ounces boneless, skinless, chicken breasts, cut into bite sized pieces
- 8 ounces baby potatoes, cubed
- 4 tablespoons unsalted butter, softened
- ¼ cup all-purpose flour
- 1 egg yolk
- ½ cup half-and-half
- 1 cup fresh or frozen peas and carrots, thawed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Directions
- Heat the oil in a large soup pot over medium heat.
- Add the shallots,and cook until tender. (About 5 minutes)
- Add the broth, chicken, and potatoes; cover; and bring to a gentle simmer over high heat. Uncover, reduce the heat to low, simmer until the chicken is no longer pink about 15 minutes.
- Meanwhile, in a small heatproof bowl, use a fork to stir together the butter and flour into a smooth paste. Gradually stir the paste, a few bits at a time, into the stew and simmer over low heat until the stew thickens, 3 to 4 minutes.
- Add the peas and carrots.
- In ta small bowl, whisk together the egg yolk and half-and-half.
- Whisk ¼ cup of the hot stew into the eggs; then whisk the egg mixture back into the stew.
- Cook over low heat for 1 minute.
- Season with salt and pepper.
Ever dream of having Chicken Pot Pie, but don’t want all that pie crust? Maybe it’s because it takes to long or because of all the carbs. Either way, this recipe is quick, easy and delicious. The delectable creamy sauce and all those chunks of chicken and veggies will require both a fork and a spoon.
I was worried the hubby would not like this stew, but he surprised me and fell in love with it. Even my girl, who claims she doesn’t like chicken pot pie loved it.
You won’t miss the crust at all.
Thanks for stopping by and have a great day.
Marlene
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