Potato Chicken Stew

Potato Chicken Stew

46
sal 24

"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

45 m servings 307 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1113 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

46
  1. 61 Ratings

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Most helpful positive review

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 oni...

Most helpful critical review

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.

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 oni...

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 ...

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!!!

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 ...

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...

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 c...

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.

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 ...

My husband wasn't too sure when I told him what we were having but he changed his tune once he started eating it. I topped with dumplings, to make it more like a chicken pot pie. The stew didn...