Hearty Chicken and Potato Stew for Cozy Weeknight Dinners

There’s nothing cozier than this Hearty Chicken Stew. It’s filled with tender chicken, chunky potatoes, carrots, bright green peas and fragrant herbs—an ideal comfort meal for chilly evenings.

Homestyle Chicken Stew

When you want a nourishing, made-from-scratch meal using straightforward ingredients, this Chicken and Potato Stew hits the spot.

While it simmers, your kitchen will smell amazing, and the first spoonful makes it clear this is a recipe you’ll return to. The combination of juicy chicken, tender carrots and potatoes, and a handful of peas is reminiscent of classic chicken pot pie, but with a more rustic, stew-like texture thanks to the potatoes.

This stew is satisfying enough to be a one-pot meal. If you want to add a side, a simple green vegetable such as roasted broccoli pairs nicely.

Recipe Ingredients

Below are the ingredients with helpful notes. Use the recipe card section further down for exact quantities.

• Chicken – Boneless, skinless chicken thighs are recommended for their flavor and resilience during long cooking. You can use bone-in thighs if preferred. Chicken breasts will work but can dry out in extended cooking.
• Potatoes – Yukon Gold potatoes hold their shape well in stews; avoid very floury varieties if you want the chunks to remain intact.
• Wine – A dry white wine adds depth; use it if you wish. Omitting the wine is fine—just increase the stock slightly.
• Stock – Low-sodium chicken stock is best so you can control seasoning. Homemade stock will give the richest flavor.
• Flour – All-purpose flour is used to help thicken the stew. For a gluten-free version, skip the flour and thicken with a cornstarch slurry if needed.
• Herbs – Bay leaves and fresh thyme give a warm, classic poultry flavor. You can swap or add rosemary or sage to taste.
• Cornstarch – Optional for a quick thickening method; mix with cold water to form a slurry and stir into the simmering stew until it reaches your desired consistency.

Refer to the recipe card below for complete ingredient amounts and serving details.

How to make hearty chicken stew with potatoes, carrots, and peas

The following numbered steps outline the full method, from browning the meat to finishing the stew.

1. Preheat the oven to 325°F and clear room on the middle rack for a large Dutch oven with a lid. Pat the chicken dry and season all over with salt and pepper.
2. Heat a large Dutch oven over medium heat and add oil. When shimmering, sear the chicken in batches so the pot isn’t overcrowded, browning both sides. Transfer the browned pieces to a plate and tent with foil to keep warm.
3. Reduce heat to medium-low and add butter, chopped onion and diced celery with a pinch of salt. Sauté until vegetables are soft and translucent, about 10 minutes. Add minced garlic and cook another 1–2 minutes until fragrant.
4. Sprinkle in the flour and cook for about one minute, stirring so the flour loses its raw, white appearance and begins to blend with the vegetables.
5. Pour in the white wine and turn the heat to high. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, then let the liquid boil briefly for about 20 seconds.
6. Whisk in the chicken stock, return the seared chicken to the pot, and bring the mixture to a boil.
7. Add the carrots, potatoes, thyme sprigs, bay leaves and Worcestershire sauce. Stir to combine and bring the stew back to a boil.
8. Once boiling, turn off the stovetop heat, cover the pot with the lid, and transfer the Dutch oven to the preheated oven. Cook for 45 minutes.
9. After 45 minutes, remove the lid and continue cooking in the oven for another 30–60 minutes, until the potatoes and carrots are tender. About 15 minutes before the stew is done, stir in the frozen peas.
10. When finished, remove thyme sprigs and bay leaves, skim any excess fat from the surface, and taste for seasoning; adjust with salt and pepper as needed. To thicken, either simmer uncovered on the stovetop to reduce the liquid for 5–10 minutes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) over medium heat until the stew thickens, about one minute. Serve hot in bowls with crusty bread for dipping.

More hearty chicken stews

If you enjoy this style of stew, try other comforting chicken braises and stews that offer different regional flavors and techniques.

• Chicken fricassee or similar white-braised chicken dishes.
• Chicken and dumplings for a richer, biscuit-topped comfort meal.
• Classic coq au vin for a wine-forward, slow-braised chicken.