30-Minute Herbed Chicken & Potato Stew

This healthy homemade chicken stew recipe is the best! It’s creamy, easy, and totally dairy free and gluten free. Loaded with vegetables, chicken, and potatoes, it comes together in just 30-minutes.

30-Minute Herbed Chicken & Potato Stew via Nutrition in the Kitch

This week I pulled out my “winter bin” and swapped out my summer clothing and accessories for my favourite fall and winter items. I’ve been working at the minimalism lifestyle (thanks to this book, this book, and this documentary) and “capsule wardrobes” have been helping me make the shift.

Pulling out my cozy sweaters, scarves, and toques got me a little excited for the season but at the same time I felt somewhat sad to put away my summer faves. I’m not going to lie, it takes work, mental reframing, to get myself in the headspace to say goodbye to summer and welcome fall. But gosh, if I can “welcome” contractions during labour… then you better believe I can welcome the cold!

Aside from my favourite cozy clothes, something else that helps me embrace the colder season a little more is delicious, cozy, nourishing, and hearty meals like soup, stew, chili, and tagine. Bring it on fall, I’ve got a whole lot of hearty goodness going on here!

30-Minute Herbed Chicken & Potato Stew via Nutrition in the Kitch

This Herbed Chicken & Potato Stew is my first cozy dish of the season and oh, trust me friends, it’s good. Real good. So once again I say… bring it on fall!

The key to a really good stew is a flavourful, rich and thick, creamy base with chunks of tender vegetables and meat or legumes. This stew definitely has it all. However, instead of milk, cream, or wheat flour I’ve used a little trick to create the rich and creamy goodness in this recipe.


30-Minute Herbed Chicken & Potato Stew via Nutrition in the KitchLittle Potato Company creamer potatoes and nutritious vegetables like carrots, celery, and mushrooms blended together with organic chicken broth and a bit of gluten-free flour creates a perfect, hearty, nourishing stew that will warm you to the bone with every little bite.

Creamer potatoes, being naturally starchier, but still loaded with vitamin C, fibre, and potassium work wonderfully to create the illusion of “creaminess” without any dairy necessary.  Dill, thyme, and parsley add flavour, depth, vitamins, and a pretty sprinkling of green!

Half of the vegetables in the stew, including the potatoes, I left unblended to add more texture and hunks of tender goodness, and the organic roasted chicken brings in protein, B vitamins, and selenium.

30-Minute Herbed Chicken & Potato Stew via Nutrition in the KitchThe best part? This stew takes less than 30 minutes to make. 

If you are a regular NITK reader you know that quick meals are my jam. I just don’t have the patience (and now time… with the little one always vying for my attention!) for meals that take hours to prepare. By using already cooked organic rotisserie chicken and little creamer potatoes my preparation time was cut in half and the stew was ready to go with minimal effort!

Add a side of crusty gluten-free sourdough bread (I used La Olivia locally made gluten-free bread) and you’ve got one perfect, warm, filling fall meal for the whole family.

30-Minute Herbed Chicken & Potato Stew via Nutrition in the KitchWhat are you cooking up this month to get into the fall groove? Do you have any quick, easy, go-to stews? I’d love to read about it in the comments below! 

3.5 from 4 reviews
30-Minute Herbed Chicken & Potato Stew
Prep time
Cook time
Total time
Serves: 4
  • 11 ounces cooked rotisserie chicken (preferably organic, light and dark meat), shredded and chopped
  • 1 tablespoon olive oil
  • 3 cups diced creamer potatoes (Little Potato Company Terrific Trio)
  • 3 cups organic chicken broth
  • 2 cloves garlic, crushed or minced
  • 1 cup sliced celery
  • 1 cup diced carrots
  • ½ cup sliced crimini mushrooms
  • ½ cup finely diced onion
  • 1 tablespoon fresh dill
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • ½ tsp salt or garlic salt
  • ¼ tsp pepper
  • 2 tablespoons gluten-free flour blend (all purpose)
  1. Heat a large pot or dutch-oven to medium-high heat and add in the olive oil.
  2. Add in the garlic, potatoes, celery, carrots, onion, mushrooms, dill, parsley, thyme, salt, and pepper, and cook, stirring often, for about 15 minutes until softened.
  3. Lower the heat to medium and scoop two cups of the potato vegetable mixture out using a measuring cup and add to a blender.
  4. Add the chicken broth to the blender with the potato vegetable mixture and blend on high until smooth.
  5. While blending, slowly add in the gluten-free flour through the top opening.
  6. Pour the blended potato vegetable mixture back into the pot with the rest of the vegetables.
  7. Add in the chopped rotisserie chicken and stir to combine.
  8. Simmer for 10 minutes then season with more salt and pepper if desired.
  9. Divide stew between 4 bowls and serve hot with a side of gluten-free bread (optional).
  10. Enjoy!

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Have a wonderful Sunday!

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • Looks like a great quick dinner! I have some shredded chicken my husband smoked in the freezer that could be in this. We are looking for healthier but still tasty recipes. Love all the veggies and herbs in this one. Adding it to our list to try!

  • For those of us rural folks who either don’t have access to or maybe for health reasons or both, stay away from high sodium canned vegetables like canned creamy potatoes, it would be wonderful to have the directions for using our own homegrown potatoes. As a Certified Nutritional Consultant, I would hope you might agree.

    • Hi Mike, I’m confused? My recipe doesn’t call for canned creamy potatoes. I used whole, natural baby potatoes that are blended to make the creamy consistency.

  • It’s a good thing this recipe is tasty… you should be ashamed of yourself for calling this a 5-minute prep (& total time of 30 min). I saw that and laughed! How misleading! I don’t know a soul who could chop & dice all those veg (plus chop the chicken) in 5 mins. You must have warp-speed chopping abilities. You should be more realistic with your recipes. Your only saving grace is that it was good!

    • Ha, I must really be a Ninja at chopping veggies then as it takes me 5 minutes! Glad you enjoyed the recipe 🙂

  • Made this for dinner tonight and the whole family couldn’t get enough! So flavourful and healthy!
    One of my new favourites!

  • Mmmmmm, Christal, Kim made this stew today…..soooo yummy. She used one of their “home raised on the farm” chickens and veggies from her garden. I’ll be making this stew for sure!