Quick and Easy Chicken Stew

Deborah McIntyre


This recipe is great for using leftover baked chicken. Simple and easy..yet delicious! Please see *NOTE* at the end of directions

★★★★★ 1 vote


1/2 c
butter or margarine
1 small
onion, chopped
1 c
1/2 c
heavy cream
1 1/4 c
chicken broth
1 c
frozen peas and carrots, cooked per package directions
1/2 tsp
1/4 tsp
1/2 c
all purpose flour
2 c
cubed cooked chicken


1In a large pan or deep 12 inch skillet, melt the butter over medium high heat. Add onion and stir until onion is done.
2Add flour, salt, and pepper and stir until mixture is bubbly, then remove from heat.
3Add milk, cream, and chicken broth. Return to heat, still medium high, and stir constantly until mixture comes to a boil. Boil and stir for one minute.
4Add cooked chicken and cooked peas and carrots. Sometimes I add a little parsley for color. You can add more salt and pepper after for taste to your liking.
5*NOTE* I like to use milk and cream in this recipe as the cream gives it a more rich flavor. You can use just milk, or milk and half and half if you'd prefer.

About Quick and Easy Chicken Stew

Course/Dish: Chicken
Other Tag: Quick & Easy