The Cozy Cookbook is here! 
This Creamy Chicken Stew recipe is easy to make and tastes great with biscuits or dumplings. Make it on the Stove Top, Crock Pot, or Instant Pot!
Be sure to serve these with my super-easy Buttermilk Biscuits!
Creamy Chicken Stew
This recipe is a classic comfort food here at The Cozy Cook. I’ve been making it since 2014. If you’re trying it for the first time, you’re about to find an amazing dinner that your family will want to keep in the rotation.
I’ve included instructions to make sure that you can making this on the Stove Top, Crock Pot, or the Instant Pot.
How to Make it
See recipe card below this post for ingredient quantities and full instructions, including Crock Pot and Instant Pot methods.
Stove Top Method
- Melt butter in a soup pot over medium heat and sauté seasoned chicken until cooked through. Remove and set aside.
- Add olive oil to the pot along with the vegetables. Cook until softened, about 5 minutes. Add the chicken back.
- Combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Add to the pot and stir until well-combined.
- Let the soup simmer until the potatoes and carrots are fork tender. Optional: Garnish with crumbled bacon and serve over biscuits!
Adding Dumplings (Stove Top Method)
- Combine 1+ 1/2 cups Bisquick with 1/2 cup milk.
- Mix in dry seasonings: 2 tsp parsley, 1/2 tsp thyme, 1/2 tsp sage, 1/2 tsp garlic powder.
- Bring the soup to a light bubble.
- Drop bite-sized balls of the mixture and cook, uncovered, for about 10-15 minutes. Gently rotate the dumplings periodically to allow them to cook on each side.
- Serve and enjoy!
Storing Leftovers
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Note: Dairy based soups such as this change slightly in consistency after being frozen and reheated.
What to Serve with Chicken Stew
-
- Buttermilk Biscuits
-
- Copycat Texas Roadhouse Rolls
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- Cheddar Bay Biscuits
Try These Next!
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- Chicken Tortilla Soup
-
- Chicken and Rice Soup
-
- Baked Potato Soup
-
- Slow Cooker Beef Stew
-
- Copycat Longhorn Parmesan Crusted Chicken
-
- Broccoli Pasta
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Creamy Chicken Stew
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 boneless chicken breasts, uncooked & cut into bite-sized pieces
- 2.5 teaspoons Italian seasoning
- Salt/Pepper
- 1 small onion, diced
- 2 large red potatoes, sliced
- 1 cup baby carrots
- ½ cup celery, diced
- ¾ cup green beans, fresh or frozen
- 10.5 oz. cream of chicken soup
- 1 cup whole milk, don't substitute low-fat
- 1 cup sour cream, at room temp
- 1 oz. dry ranch dressing mix
Note: For the Instant Pot Version, one cup of Chicken Broth is also needed
Instructions
Stove Top Method
- Melt butter in a soup pot over medium heat.
- Season cubed chicken with salt, pepper, and Italian seasoning. Add to the pot and saute until cooked through. Remove from the pot.
- Add 1 tablespoon olive or vegetable oil to the pot along with the vegetables. Cook until softened, about 5 minutes. Add the chicken back.
- Combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Add to the pot and stir until well-combined.
- Let the soup simmer until the potatoes and carrots are fork tender, about 45 minutes.
- Optional: Serve over biscuits!
Crock Pot Method
- Season the cubed chicken with salt, pepper, and Italian seasoning.
- Melt the butter on the bottom of the crock pot. Add the olive oil, vegetables, and chicken. Stir to coat.
- Mix together the soup, milk, sour cream and ranch seasoning. Pour on top of the chicken.
- Cover the crock pot and cook on LOW for 6-8 hours. Low and slow is the best with milk and dairy products.
- Optional: Serve over biscuits!
Instant Pot Method
- Set the Instant Pot to Saute Mode and add the butter, olive, oil and vegetables. Cook until the onions are soft and translucent, about 5 minutes.
- Add 1 cup chicken broth and scrape up any bits that may have stuck to the bottom of the pot.
- Season the cubed chicken with Italian seasoning, salt, and pepper. Add it to the pot.
- Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick release valve.
- Open the lid and switch to Saute mode.
- Combine cream of chicken soup, and Ranch seasoning. Add HALF of the milk and HALF of the sour cream.
- Let the soup simmer for about 5 minutes and serve!
- Note: Only add the additional 1/2 cup of milk and sour cream if you prefer more broth.
Notes
This stew is great served over homemade Buttermilk Biscuits!
Nutrition
I tried this recipe on Thursday. A major hit in my home. My daughter-in-law enjoyed it so that she believes it should be canned and sold in stores LOL! Needless to say, I’m cooking it again to enter into the soup cook-off at church! I followed your exact recipe. Thanks for sharing this amazing recipe!
You have nooo idea how much this made my night!! I just did a backflip! Thank you so much for taking the time to share this with me!! ❤️❤️
Can I use regular russet potatoes versus the red potatoes in this recipe?
Hi Vicci, you absolutely can! Enjoy!
Delicious meal-perfect rustic fall stew. Super easy and satisfying. Thank you for the recipe!! I cooked my bacon over an open fire in a cast iron skillet.Will be adding this recipe to my dinner rotation for sure. Thanks Again!
This creation is currently in my crockpot 😺one hour in. I was curious if I could drop dumpling mix on top..towards the end?
Thank You
ALYESE
Hi Alyese! I would start with one and see what it does but I think that it would work beautifully- great idea!
Made this for dinner tonight. So delicious! Served over biscuits like suggested. My husband wants to make this a weekly dish. Thanks for the great recipe!
Just wondering what the nutritional values are. Particularly interested in net carbs and calories. I made this stew over the weekend and it was very tasty. I think the next time I make it, I will boil the potatoes and carrots and add them toward the end of the cooking time. I did not like the starchy taste of the potatoes; the recipe is awesome though. I was skeptical of the ranch dressing, but I need not have been! Good idea.
Hi Nina, all of the nutritional information is right at the bottom of the recipe. Carbohydrates= 52g and Calories= 431. That’s per serving, and there are 4 servings total in the recipe.
I made this for dinner tonight, it was absolutely delicious! My husband devoured it, even one of my very picky eaters had a huge bowl. Perfect fall comfort food. Thanks Steph!!
Hey Amber!
Oh my gosh I’m so happy! You totally made my night!! Thank you so much for taking the time to rate and comment!!!! You’re the best! -Steph 🙂
Has anyone used green peas instead of green beans?
Hi Lisa, I think that sounds like a great option, if you’re using frozen peas maybe just add them during the last 1/2 hour of cooking!
Would almond milk work okay as a substitute to the whole milk?
Good Morning, unfortunately I have never tried it so I can’t say for sure, I think it could possibly work, but like I said, I can’t say with certainty. I wish I could, good luck!
Made the chicken stew but used low salt soup and did not add any additional salt. Still tasted great and had plenty of flavor. Thanks!
Hi Sharon! YAYYY, I’m so happy that you enjoyed it- thank you so much for telling me! It always makes my day to hear good things, I have made this recipe twice this fall, (most recently in the Instant Pot), I’m addicted! 🙂