Easy One‑Pot Chicken Stew Recipe | Farm‑Style Comfort

This easy chicken stew recipe delivers hearty, farm‑style comfort using simple pantry staples. Whether you’re using raw chicken or preparing frozen thighs in the Instant Pot, you’re about to have a delicious beginner‑friendly meal!

P.S. If you haven’t yet, take a peek at our Chicken Soup for Beginners — it’s made with many of the same ingredients, but the method is a little different. Both recipes are simple, nourishing, and cozy in their own way.

Why You’ll Love This Recipe

• Hearty and wholesome: With just a handful of simple ingredients, this stew delivers real comfort in every bite.
• Beginner-friendly: Whether you’re using frozen, cooked, or fresh chicken, the method is flexible and easy to follow.
• Budget-conscious: It’s made from pantry and freezer staples — no fancy ingredients required.
• Perfect for batch cooking: This stew tastes even better the next day, making it great for meal prep and leftovers.
• Customizable: Add your own herbs, spices, or extra veggies to suit your taste and kitchen.

What You’ll Need (Equipment)

• Large pot or Dutch oven
• Wooden spoon (for stirring)

Ingredients You’ll Need

Serves 6–8 people
I used 10–12 chicken portions (thighs, drumsticks, or a mix), plus hearty potatoes and peas to bulk it up — perfect for feeding a crowd or saving leftovers.

• 10-12 chicken portions (mixed cuts, raw or pre-cooked)
• Coarse sea salt & fresh black pepper (season to taste, use Maldon’s if you can)
• Olive oil — enough to coat the base of your pot (roughly 2–4 tablespoons, depending on pot size)
• 6–8 medium potatoes (quartered)
• 1 cup frozen peas
• 1½ cups boiling water

Prep Notes

• Use high-quality chicken and coarse salt/pepper for best flavor.
• Using frozen chicken? Pressure cook for 10 minutes before starting.

Before You Begin

This is a flexible stew recipe that works with raw, cooked, or even frozen chicken. If using frozen chicken, the Instant Pot is your best friend — just pressure cook with a little water for 10 minutes and save the liquid (that’s your homemade broth!).

No Instant Pot? No problem. You can follow the regular stovetop method and simply add water as needed to build flavor.

Step-by-Step: Easy Farmhouse Chicken Stew

Step 1: (Optional) Cook Frozen Chicken in the Instant Pot

If you’re starting with frozen chicken, place the pieces in your Instant Pot with just enough water to cover.

• Set to High Pressure for 10 minutes. Once done, let the Instant Pot settle for 2 minutes, then carefully turn the valve from Sealing to Venting to release the pressure.
• Carefully release remaining pressure and remove the chicken, placing it on a plate to cool.
• Reserve the cooking liquid — this is your homemade broth!

💡 Skip this step if you’re using raw or pre-cooked chicken — you’ll sear it in the next step instead.

Step 2: Sear the Chicken

In a large pot or Dutch oven over medium-high heat, heat olive oil to coat the bottom.

• Place the chicken pieces (raw or pre-cooked) skin-side down and sear until golden brown.
• Do this in batches to avoid steaming the meat.
• Season with salt and pepper as you go.

If using pre-cooked chicken (like from the Instant Pot), searing is optional but adds flavor. It’s worth the extra minutes to sear.

Step 3: Cook the Potatoes

• In the same pot over medium heat, add the chopped potatoes and season lightly with salt and pepper. Stir to pick up the browned bits from the bottom — these add great flavor.
• If you cooked your chicken in the Instant Pot, now’s the time to pour in the reserved cooking liquid (this is the broth we mean — don’t discard it!).
• No Instant Pot? No problem — simply add 1 to 2 cups of water.
• Cover with a lid and simmer on medium heat for 10 minutes, until the potatoes begin to soften.

Step 4: Thicken the Stew

• After 10 minutes, give the potatoes a gentle stir. Leave the lid slightly ajar to allow some steam to escape, and continue simmering for another 5 minutes. At this point, the potatoes should be tender.
• Add 1½ cups of boiling water to loosen the stew, then gently mash a few of the potatoes (not all!) to naturally thicken the sauce — no flour or cream needed.
  💡 Tip! Always use boiling water rather than cold tap water. Cold water drops the cooking temperature and can interrupt the thickening process — especially important when you’re relying on the potatoes to thicken the stew naturally.
• Taste and adjust seasoning. Add herbs now if using, then cook uncovered for 10–15 minutes more, until the liquid thickens to a cozy, stew-like consistency.

Step 5: Finish & Serve

• Let rest for a few minutes. Serve warm.
• Return the chicken to the pot, stir through gently.
• Add herbs, taste and adjust seasoning.
• Simmer uncovered for 5-10 minutes until the broth thickens.

💡 Quick Prep Tip: Frozen Chicken in the Instant Pot

Variations

The beauty of this stew is its simplicity — no slicing, no sautéing, just flavor drawn from a few good ingredients. These variations offer other options, but at its heart, this is a no-fuss, comforting dish.

• Make it creamy: Stir in a splash of cream or coconut milk toward the end for a richer stew.
• Add aromatics: Start with sautéed onions, garlic, or leeks for deeper flavor.
• Use a different protein: Swap chicken for leftover roast lamb, turkey, or even beef.
• Toss in more veg: Try adding carrots, celery, green beans, sweetcorn, or chopped spinach during the simmering phase.
• Add heat: A pinch of chili flakes or smoked paprika gives it a gentle kick.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
• Freezer: This stew freezes beautifully. Let it cool completely before portioning into containers or freezer bags. Freeze for up to 3 months.
• Reheating tip: Add a splash of water or stock when reheating to loosen the sauce and bring it back to a silky texture.

Serving Suggestions

• Rustic and simple: Serve as-is with warm bread or a thick slice of toast to soak up the broth.
• Over grains: Try it over couscous, rice, or even polenta for a heartier meal.
• Fresh finish: Sprinkle with chopped herbs (like parsley or oregano) or a squeeze of lemon juice for brightness.
• Lunchbox-friendly: Pack it into a thermos for a cozy lunch on the go.

Frequently Asked Questions

1. Can I use frozen chicken to make this stew?
Yes! You can use frozen chicken straight from the freezer — just cook it in the Instant Pot for 10 minutes with water to create a flavorful broth. It’s a great shortcut for busy days.

2. What if I don’t have an Instant Pot?
No problem. You can use fresh or fully thawed chicken and follow the stovetop method as outlined in the recipe. Just be sure to simmer the chicken until fully cooked and tender.

3. How do I thicken the stew without flour or cornstarch?
Use a potato masher to gently press down some of the potatoes while simmering. This naturally thickens the stew and gives it a rustic, creamy texture without added thickeners.

4. Can I freeze this chicken stew?
Absolutely! Let it cool completely, then store in airtight containers. It freezes well for up to 3 months and reheats beautifully — just add a splash of water or broth when warming it up.

Simple, Nourishing Recipes for the Soul

Looking for more warm, satisfying meals? Download my Comfort Food Pantry Checklist or browse the full list in this Easy Weeknight Meals Roundup — and find your next favorite recipe.

• Creamy Chicken Pasta Soup
• Simple Chicken Soup (Just Like We Always Make It)
• Carrot And Ginger Soup
• Homemade Tomato Soup

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⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!

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Easy Farm-Style Chicken Stew

Serves 6–8. This Easy Farm-Style Chicken Stew is a simple, rustic one-pot dish made with pantry staples and big on flavor. It uses 10–12 chicken portions (thighs, drumsticks, or a mix), 6–8 medium potatoes (quartered), and a generous handful of peas — ideal for feeding a crowd or saving leftovers. You can use raw or cooked chicken (even frozen, thanks to the Instant Pot), and the potatoes thicken the stew naturally for a rich, comforting finish.

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Author: Miranda | My Anosmic Kitchen

Prep 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings :6 people

Equipment

• 1 Large pot or Dutch oven
• 1 Wooden spoon for stirring
• 1 Masher but you can also use a fork.

Ingredients

  

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• ▢ 10-12 Chicken portions (mixed cuts, raw or pre-cooked)
• ▢ 2 tablespoons Olive oil — enough to coat the base of your pot (roughly 2–4 tablespoons, depending on pot size)
• ▢ Coarse sea salt & fresh black pepper (season to taste, use Maldon’s if you can)
• ▢ 6-8 Medium potatoes (quartered)
• ▢ 2-3 cups Water – Up to 3 cups water (1–2 cups for cooking potatoes, plus ½ cup for loosening the stew if needed) Use boiling water from the kettle to avoid dropping the cooking temperature.
• ▢ 1–1½ cups frozen peas
• ▢ Optional: Fresh or dried herbs (oregano, thyme)

Cook ModePrevent your screen from going dark

Instructions 

• (Optional Step: Pre-cook frozen chicken) Add chicken portions to Instant Pot with ½ cup water. Set to High Pressure for 10 minutes. Let rest 2 minutes, then force release. Remove chicken and reserve liquid.
• Sear the chicken (if raw or for added flavor): Heat olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down in batches (don’t overcrowd). Sear until golden brown, about 3–4 minutes. Remove and set aside.
• Cook Potatoes:In the same pot over medium heat, add the chopped potatoes and season lightly with salt and pepper. Stir to pick up the browned bits from the bottom — these add great flavor.
• Add Liquid:If you cooked your chicken in the Instant Pot, pour in the reserved cooking liquid (this is the broth — don’t discard it!). No Instant Pot? No problem — simply add 1 to 2 cups of water.

  Cover with a lid and simmer on medium heat for 10 minutes, until the potatoes begin to soften.
• Thicken the Stew:After 10 minutes, give the potatoes a gentle stir. Leave the lid slightly ajar to allow some steam to escape, and continue simmering for another 5 minutes. At this point, the potatoes should be tender.

  Add 1½ cups of boiling water to loosen the stew, then gently mash a few of the potatoes (not all!) to naturally thicken the sauce — no flour or cream needed.

  Taste and adjust the seasoning. Add any herbs now if using, then continue cooking uncovered for 10-15 minutes more, until the liquid thickens to a cozy, stew-like consistency.
• Add frozen peas + finish: Stir in peas and cooked chicken. Adjust seasoning. Add fresh or dried herbs if using. Simmer 2–3 minutes, then let rest before serving.

Notes

Water Tip: Always use boiling water (from the kettle) when adding water to the stew. Cold water will reduce the pot’s temperature and slow down cooking, which can affect the texture and depth of flavor.

For Instant Pot users (or any pressure cooker), keep that broth! It’s full of flavor and adds depth to your stew. Don’t have a pressure cooker? Don’t worry — just follow the recipe as written, adding water and seasoning well to build flavor as you go.

Want a thicker stew? Mash more potatoes or let the stew simmer longer with the lid off.

Herbs like thyme, parsley, or fresh oregano all work beautifully here.

This recipe is perfect for batch cooking and freezes well for future meals.

💡 Instant Pot Tip:
If using frozen chicken, cook in the Instant Pot with just enough water to cover. Set to High Pressure for 10 minutes, allow a 2-minute rest, then quick release. Don’t discard that broth — it becomes your flavor-packed stew base!

🔄 Ingredient Swaps:
• No peas? Use frozen corn or green beans.
• No fresh herbs? Add ½ tsp dried Italian herbs.
• Make it creamy? Stir in a spoon of butter or a splash of cream before serving.
• Vegetarian option: Swap chicken for canned white beans and use veggie stock.

Nutrition

Serving: 1personCalories: 472kcalCarbohydrates: 41gProtein: 27gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 87mgSodium: 124mgPotassium: 1183mgFiber: 6gSugar: 2gVitamin A: 3490IUVitamin C: 48mgCalcium: 50mgIron: 3mg

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