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
-
- Cheddar Bay Biscuits
Try These Next!
-
- 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
Made this today. We loved it. Can’t wait until lunch tomorrow! Don’t usually like to take my lunch but I definitely will tomorrow. Also instead of biscuits we had cornbread. #Deliciousness! Thank you for this recipe.
Hi Donna! I’m so happy that you enjoyed it, thank you for letting me know!! I I’ve hearing that!!!!
Wanting to try this recipe but all I have is low fat milk, will this work or is there something else I can u since it calls for whole milk?
Hi Heather, I don’t recommend low fat milk because the fat in whole milk helps to prevent it from curdling. If you try it with low fat, make sure to cook it very slow.
Ok, thank u for responding right away! I’ll keep u informed how it turns out!
No problem! I’d LOVE to know how you make out!! 🙂
I had the easiest and best recipe for chicken pot pie and thought I’d never use another…until THIS one! It came out so delicious and the chicken was really tender. I used pearl onions and added 1 cup of chicken broth whisked with a heaping TB of flour before serving. I served it over torn biscuits.
Very delicious receipe – put over biscuits and it was so very tasty
thx
Yay that’s so great to hear Catherine!! Thank you for taking the time to comment!
P.S. I shall use dumplings instead of biscuits 👌
I will be cooking this, but being from England what cud I use has a alternative to ranch dressing? I take it that ranch dressing is a dry rub! Cud I use a spicy chicken stock instead?
If I hear from you I’ll reply & send a picture, wish me luck….
Regards Ricky….
Hi Ricky!
The only thing I can think of is to perhaps make your own Ranch Seasoning Mix? Here is the link on how you could do that, it might not be quite as timely as it sounds! I hope it works out, and thanks for checking out my blog!!! 🙂 Dumplings instead of biscuits sound great!
How many does this recipe serve? As I’m cooking it for about four people and a young child, so I need to know if I should double up on ingredients.
Hi Aimee! This one serves four. If you’re serving it over something like biscuits you should be fine but if it is just by itself you might not want to risk not having enough and might perhaps want to make a double batch. It’s delicious leftover!
Can I make this without ranch mix ? How would it taste also can I use sweet potatoes instead of regular potatoes and how would I do that
Hi Sammy, the ranch mix is what gives it a lot of the flavor, I haven’t tried omitting it before, I’m not sure it would turn out too well. As far as using sweet potatoes, that’d work just fine and you would follow the same instructions!
I want to make this in a 40 gallon pot. How big was your crock pot? 1 gallon
Yes, mine is one gallon!! 🙂
I want to try this recipe and was wondering if i could use regular Hidden Valley Ranch dressing in place of the dry seasoning? Maybe decrease the amount of sour cream or milk? Any recommendations would be appreciated. Thank you!
Hi Terry,
Hmmm… I really think that the packet is key, however I understand trying to make do with what you’ve got. It COULD work to use less sour cream and substitute that amount with ranch dressing, I haven’t tried this myself and I’d love to know what you think if you do try it. I just worry because the flavor from the dry seasoning is much more robust than what you will be able to get from the regular dressing 🙁