Chicken Stew

This chicken stew can be used as just a stew or as a filling for a Chicken Pot Pie. It’s herby and delicious.

Ingredient Notes:

Chicken: I generally use a Rotisserie Chicken. It’s easier. Follow the the recipe for the Chicken Bone Broth, then use the chicken and broth from that to use in the recipe below. Otherwise, you can also make a quick stock, by cooking some split chicken breasts with onions, carrots, and celery (discard the veggies when your done). Then shred the chicken.

Veggies: You can feel free to use what you have. To me, a traditional Chicken Stew or Pot Pie will have potatoes, carrots, onions, celery, and peas. I’ve also used green beans instead of peas.

Herbs: I like using Thyme, especially, for this. I’ll also throw in some parsley. If you don’t have fresh, feel free to use dried by reducing the amount called for in the recipe to a third. If a recipe calls for 1 tablespoon of fresh thyme, then you would add 1 teaspoon of dried thyme. The same rule replies in reverse when swapping fresh herbs for dried herbs.

Chicken Stock/Broth: If you end up using a pre-made product, then I would suggest going with a Chicken Stock vice a broth. That said, if you’re using a homemade product (like this Chicken Bone Broth), it can just be the broth instead of the stock. In case you are curious, stock is usually made from bones and broth is usually made just from the meat.

Thickening Agent: I’ve used my GF flour blend here, another brand of GF flour blend, Tapioca Starch, White Rice Flour, and Cornstarch. Use what you have on hand or readily available. I’ll use Arrowroot Starch below.

Heavy Cream: I use this to make the gravy richer. I’ve also used 2% milk in a pinch or no added dairy at all. This is definitely optional.

Yield: 3

Author: Kari Moore - Begrudgingly Gluten Free

Print

With ImageWithout Image

Chicken Stew

This is a simple chicken stew that can be served in a bowl as a stew or used in Chicken Pot Pie.

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 2 T. Olive Oil
• 1/2 c. Onions, Diced (1/2-inch)
• 1 ea. Garlic Clove (Minced)
• 1 T. Fresh Thyme
• 1 T. Dried Parsley
• 1/2 c. Celery, Chopped (1/2-inch)
• 1 c. Carrots, Diced (1/2-inch)
• 1 c. Potatoes, Diced (1/2-inch)
• 2 T. Arrowroot Starch
• 2 T. Butter
• 2 c. Chicken Bone Broth (or Chicken Stock)
• 1 c. Shredded Cooked Chicken

Instructions

1. Heat Olive Oil in a large, deep skillet. Add onions and saute for a few minutes until translucent.
2. Add the Garlic and herbs to the onions. Stir for about one minute.
3. Add the carrots, celergy, and potatoes. Saute until combined.
4. Add in the Stock/Broth. Bring to boil, then reduce heat to low to simmer for about 15 minutes, or until veggies are cooked through.
5. In a small-ish bowl, combine butter and arrowroot starch with a fork. You want to create a little mash and make sure the arrowroot starch is completely mixed in with the butter.
6. Pour hot Stock/Broth, into the butter/starch mixture a little at a time. Stirring until combined after each addition. This is to keep it from getting chunky, which can happen if you put it straight into the pot.
7. Once the starch/butter mixture is loosened up by the hot stock, pour the butter/starch/stock mixture back into the skillet. Increase heat to medium and stir until the stock returns to a boil and thickens.
8. Add the chicken and peas (or green beans). Cook until peas are cooked through.
9. Serve hot with Sour Cream Biscuits.