Potato Chicken Stew Recipe - Allrecipes.com
Potato Chicken Stew Recipe
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Potato Chicken Stew
See how to make a chicken stew loaded with mixed veggies, herbs, and spices. See more
  • READY IN 45 mins

Potato Chicken Stew

Recipe by  

"A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  1. Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
  2. Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2010

This stew is delicious, but I did alter it some to make it thicker and to adjust to my family's taste. The recipe didn't specify how much butter to use, so I used a 1/4 c and sauteed chopped onion, celery (with leaves)and 2 cloves minced garlic. When the onions were translucent, I stirred in a 1/2 c. of flour and then added 1/2c. white wine and 5 1/2 c. chicken broth stirring with a whisk and had no problem with a thin broth. I also used fresh chopped carrots and potatoes and frozen corn and beans and cooked all in the stew until softened - adding peas and chopped parsley at the end. Loved the basil. Can't wait to serve this again with either dumplings, biscuits or homemade bread. Very good and filling which makes it a winner at our house. Thank you!

Most Helpful Critical Review
Apr 29, 2008

Easy dinner....made a few changes to suit our tastes and it turned out good....it didn't thicken as much as I hoped though. 3 and a half stars. Thanks for the recipe.

Dec 10, 2003

My family really enjoyed this stew!! I made it for a large 9" X 13" chicken pot pie, and it was very good!! I just omitted the mushrooms. But it is excellent for a larger size pot pie, which is something I have been looking for for a long time. Thank you very much for sharing this recipe.

Jun 23, 2003

This recipe was very easy to prepare and we loved it, was even better the next day! It's very hearty and AWESOME with toasted garlic bread!!!

Jan 19, 2010

This is a great stew. Cooking everything separately however, seemed too much like work. I made this a one pot wonder. I browned the chicken, then took it out and added the veggies. I cooked those until soft, added the potatoes, which I left raw and put chicken back in. Then I added the flour to make a roux from the oil and added the broth and seasonings. I let the stew cook till the potatoes were done. I still, like others, found the broth too thin so I thickened it with some corn starch and water. Great recipe!

Oct 13, 2007

It is finally fall in DC and the last couple of days have been windy and perfectly autumn! So what does that mean??? Time to bring out the warm and flavor filled soups and stews! I was craving a thick hearty stew and I completely found it in this recipe! As always,I deviated from the recipe, but in essence, they are the same! I love onions and garlic, so I doubled the amount within. I also added zucchini and greenbeans to the recipe. For the seasonings, I substituted sage for oregano, thyme, rosemary, and Adobo. I sauteed the chicken with Adobo, poultry seasoning, and italian seasoning blend. I added a little bit of flour to thicken the consistency and VOILA! a delicious soup that my friends could not help but taste. I highly recommend this recipe for those windy, wonderful fall days....Enjoy!!!

Dec 21, 2009

Good conventional stew. No surprises. I used a left-over carcass (Oh! That sounds gross..) with lots of breast meat as well as some dark. Cooked all of the vegetables together, then added the chicken and stock. It was very hearty and good. Mixed up and added some dumplings as it simmered. I found that a couple of Tbsp of Worcestershire perked it up, and, of course, salt and ground pepper. Good recipe; when it is cooked, take out a cupful and experiment with some spices and condiments to make it exciting. Expect praise.

Dec 09, 2011

I used corn starch mixed in cold water to thicken-about 3 tbspns. That took away any flour taste. Also used dry chicken bouillon and dry tomato bouillon for flavor-about 2 cubes each. Left out the salt.


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 1113 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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