Chicken Stew (With A Little Bit Of A Southern Accen

Name: Chicken Stew (With A Little Bit Of A Southern Accent)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound boneless, skinless chicken breast, cut into bite-size pieces; 1 sweet, yellow onion, chopped; 3/4 colored bell pepper, chopped; 2 ribs of celery, chopped; 1/2 cup Sherry; 1 1/2 tablespoons flour; salt, pepper, and powdered sage; 2 very large Yukon gold potatoes, chopped; 2 large carrots, chopped; 3 cups mushroom broth (or more if needed to cover the vegetables); 1 can cream of chicken soup; 1 can baby butter beans (Margaret Holmes Brand); 1 teaspoon Worcestershire sauce; 1 1/4 cups flour; 1 teaspoon sugar; 3/8 teaspoon salt; 1 stick unsalted butter; 6 tablespoons ice water

Servings: persons

3/4 pound boneless, skinless chicken breast, cut into bite-size pieces
1 sweet, yellow onion, chopped
3/4 colored bell pepper, chopped
2 ribs of celery, chopped
1/2 cup Sherry
1 1/2 tablespoons flour
salt, pepper, and powdered sage
2 very large Yukon gold potatoes, chopped
2 large carrots, chopped
3 cups mushroom broth (or more if needed to cover the vegetables)
1 can cream of chicken soup
1 can baby butter beans (Margaret Holmes Brand)
1 teaspoon Worcestershire sauce
1 1/4 cups flour
1 teaspoon sugar
3/8 teaspoon salt
1 stick unsalted butter
6 tablespoons ice water

1
In Dutch oven, saute the bacon until wilted but not browned
2
Add onion, peppers, and celery and saute until golden.
3
Sprinkle chicken with flour, salt, pepper, and sage. Add to the pan and brown on all sides.
4
Deglaze the pan with Sherry.
5
Add mushroom broth, potatoes, and carrots. Simmer until the vegetables are soft.
6
Add cream of chicken soup and stir well.
7
Remove from heat and while cooling, make a butter pie crust: Blend together flour, sugar, and salt. Cut in small pieces of butter using a pastry blender. Add ice water, 1 tablespoon at a time until dough pulls from the side of the bowl.
8
Chill the dough in the refrigerator. If desired, chill the filling overnight.
9
Preheat the oven to 350. Place filling in a pie dish. Roll out the dough, trim, and place on top of the filling.
10
Bake until lightly browned, about 30 minutes.

1510

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 pound boneless, skinless chicken breast, cut into bite-size pieces, 1 sweet, yellow onion, chopped, 3/4 colored bell pepper, chopped, 2 ribs of celery, chopped, and more.

Yes, Chicken Stew (With A Little Bit Of A Southern Accent) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stew (With A Little Bit Of A Southern Accent)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions