Ingredients
Equipment
Method
- Prepare all vegetables: cube potatoes, slice carrots and celery, and chop onion.
- In a Dutch oven, combine potatoes, carrots, celery, onion, garlic, chicken broth, cream of chicken soup, salt, pepper, and poultry seasoning.
- Bring the mixture to a gentle boil, then reduce heat and simmer for about 20 minutes until vegetables begin to soften.
- While vegetables are simmering, melt butter in a skillet and brown the chicken cubes until no longer pink.
- Add the cooked chicken and frozen peas to the vegetable mixture.
- Cover and continue to simmer for another 10-15 minutes until all vegetables are tender.
- Serve hot over warm biscuits.
Nutrition
Notes
This stew is incredibly versatile - feel free to substitute chicken thighs for breast meat for a richer flavor. You can also add other vegetables like corn, green beans, or spinach based on what you have available. For a dairy-free version, try using coconut milk instead of cream of chicken soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The stew often tastes even better the next day as the flavors continue to meld together.