Creamy Chicken Veggie Stew

Lynn Socko


This can be made using leftover ckn or turkey. This is a heart healthy, tummy filling meal.

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★★★★★ 1 vote
a crowd
30 Min
3 Hr


boneless skinless chicken breast
1 c
celery, chopped
1/2 c
onion, chopped
3 c
carrots, sliced
1 clove
garlic, minced
4 c
potatoes, peeled, cut into bite size pcs.
8 oz
frozen, whole kernel corn
8 oz
frozen peas
4 c
chicken stock, homemade or low sodium
2 tsp
each of granulated garlic & onion
1 tsp
poultry seasoning
1 tsp
2 tsp
mrs. dash original blend
1 tsp
coarse sea salt
bay leaves, dried


1Place whole ckn breasts in large pot with carrots, onion, celery, and spices. Add water till just covering ckn & veggies. Cover simmer approx. 2 hrs. Add more water during cooking time if needed.

2Discard bay leaves. Remove ckn, cut up or shred, keep warm. Add 4 c. chicken stock, peas, corn, & potatoes. Re-season if needed. Simmer covered for 20-30 min. till potatoes are tender. Add chicken back to pot. To thicken liquid, mix 2 TBL. of cornstarch with 1 c. of COLD water, mix till lumps are dissolved, pour into pot, mix till well blended.

About this Recipe

Other Tag: Healthy