Name: Creamy Chicken Stew with Mushrooms
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 tablespoon butter; 2 tablespoons vegetable oil, canola oil, or olive oil; 1 yellow onion; 2 large carrots; 2 stalks of celery; 1 bell pepper; 2 pounds mushrooms, cleaned gently with a damp paper towel; 3 to 5 garlic cloves, roughly chopped; 10 to 15 sprigs fresh thyme; 5 cups vegetable broth, or Better Than Bouillon Vegetable Base mixed into 5 cups of water; 1 sheet frozen puff pastry, thawed at room temperature for about 45 minutes; 6 tablespoons butter, divided into 3 equal pieces; 1 tablespoon vegetable oil, canola oil, or olive oil; 2 pounds boneless, skinless chicken thighs, cut into 3- to 4-inch strips or large bite-size pieces; Salt and black pepper; 2 tablespoons butter; 1 cup dry white wine (optional); 2 cups half-and-half; 1 tablespoon lemon juice, plus more to taste; About 1/4 cup chopped fresh chives or flat-leaf Italian parsley

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This creamy chicken stew is comfort in a bowl. It's rich and flavorful, and wraps itself around you like your favorite sweatshirt. This is not the meal you make when you need something fast and nutritious before rushing out the door to the next thing. On nights like that, we have 30-minute chicken soup.

This is the kind of thing you settle into. It's a pause. A respite. A way to tuck in and create a little cocoon of warmth and happiness, even if it's just for a few moments.

A bowl of creamy chicken stew with mushrooms on a table, ready to eat.

On a recent trip to Europe, we spent a couple of days in Bruges, a storybook Belgian village that captured our hearts from the moment we arrived. After wandering around the town in utter delight, we stopped for dinner at a restaurant in the town square.

I ordered the chicken stew and was delighted to receive a bowl of chicken and mushrooms coated in a rich, creamy gravy with a little round of puff pastry resting on top.

It was the very definition of comfort food for me. And look, I know the phrase comfort food means different things to different people. But, for me, this is it.

I couldn't wait to get home and try to recreate that gorgeous creamy stew in my own kitchen. This recipe is the result.

Not only does it remind me of our first night in Bruges, it's the first recipe I've published that was tested and photographed by my daughter, Chef Anne Blackwell. So, it's not an exaggeration to say that, for me, this recipe now comes with comfort in spades.

I hope it does the same for you, filling you from head to toe with the kind of warmth that has you taking a deep, satisfied breath with the biggest smile on your face.

-Rebecca

Recipe creation, development, and writing by Rebecca Blackwell.

Anne Blackwell in a black sweater with a black apron.

Recipe testing and photography by Anne Blackwell.

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TL;DR (Quick-Answer Box)
Ingredient notes
Additions and substitutions
Step-by-step photos and instructions
Top tips!
Serving suggestions
📖 Recipe
💬 Comments

TL;DR (Quick-Answer Box)

What it is: A rich and cozy, creamy chicken stew with caramelized mushrooms.
Serve with or without a square of puff pastry: A square of baked puff pastry served at the bottom of the bowl or as a flaky topper is optional. This rich and creamy stew is delicious with or without it.
Make ahead: This is a great make-ahead recipe. The stew can be prepared up to 3 days in advance and reheated on the stovetop before serving. The puff pastry can also be baked in advance and stored in an airtight container at room temperature.

A bowl of creamy chicken stew with mushrooms topped with a square of baked puff pastry.

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Ingredient notes

All the ingredients you need to make a pot of creamy chicken stew with mushrooms.

Frozen puff pastry: Most brands include two ready-made puff pastry sheets per box. For this recipe, you'll only need one, so you can save the other for another day or another recipe (like this classic French Napoleon!)
This stew is creamy for a reason! In addition to a rich homemade broth, there is a generous amount of half and half in the broth, and this is one of those times when I urge you to go all in and not substitute it with milk. I mean, you're an adult, do as you like. But, the half and half is worth it, I promise.
The key to a ridiculously flavorful stew is to start with a flavorful vegetable broth (I like Better Than Bouillon Vegetable Base mixed with water), add a whole bunch of fresh veggies and herbs, and let it simmer for a while before straining the broth from the cooked veggies. In this recipe, I used an onion, several cloves of garlic, a couple of carrots and celery stalks, a red bell pepper and the stems from 2 pounds of mushrooms.
While the mushroom stems simmer away in the broth, slice the mushroom caps and caramelize them in butter and oil. This trick of separating the stems from the caps is something I learned from Mastering The Art of French Cooking. It's a genius technique that I also use in this recipe for Creamy Mushroom Soup.
I like to use boneless, skinless chicken thighs in this stew, but you could use chicken breasts if you prefer.
Some fresh lemon juice squeezed into this stew right before serving cuts through the rich and creamy broth and adds a gorgeous shock of bright, fresh flavor. We are lemon lovers around here, so I add a lot. Add as much as tastes good to you.

Additions and substitutions

When I was first working on this recipe, I suggested to my husband that it might need some fresh peas. He likes peas well enough, so I expected him to agree. Instead, he looked at me with a horrified expression. He feels (strongly) that this creamy stew is perfect as it is and should not be messed with by adding something like peas.

He might be right. But also, if you're reading this and are nodding your head along with the idea of some fresh peas, I encourage you to add them.

I have made the broth for this stew with leeks instead of onions, with fennel instead of celery, and with parsnips instead of carrots. It's all good. The important thing with the broth is to load a whole bunch of fresh veggies into your pan and let them cook in vegetable broth until the broth is infused with their flavor. The veggies you use are up to you.

Step-by-step photos and instructions

A pile of chopped mushroom stems and sliced mushroom caps on a wood cutting board.

Separate the mushroom caps from the stems. Roughly chop the stems and add them to the saucepan. Slice the mushroom caps into pieces that are about ½-inch thick.

Chopped mushrooms, carrots, celery, onions, garlic, and red bell pepper on a wood cutting board.

Roughly chop the onion, carrots, celery, and bell pepper.

Someone using a wooden spoon to stir vegetables as they cook in a dutch oven.

Add the chopped mushroom stems and the rest of the chopped veggies to a large saucepan or Dutch oven along with some butter and oil. Cook the veggies until they are soft and wilted.

Someone using a wooden spoon to stir broth and fresh thyme into a pot of chopped vegetables.

Add garlic, thyme, and vegetable broth. Cover the pan and let everything simmer for about 20 minutes.

Using the back of a wooden spoon to press all the flavorful stock out of cooked vegetables.

Strain the broth through a fine-mesh strainer set over a bowl, pressing down on the vegetables to extract as much liquid from them as possible. Discard the cooked vegetables and reserve the broth.

Four squares of puff pastry on a parchment lined baking sheet ready to bake.

While the broth simmers, heat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Unfold the puff pastry, place it on the baking sheet, and cut it into 4 equal pieces.

Four squares of puff pastry that have just been baked on a parchment lined baking sheet.

Bake until puffed and golden brown. Let cool on the baking sheet.

Sliced, caramelized mushrooms being tossed in a skillet as they cook.

Cook the sliced mushroom caps in some butter and oil until they are deeply caramelized and have taken on a rich golden brown color.

Boneless, skinless chicken thighs browning in a dutch oven.

Pat the chicken dry with paper towels and season with salt and pepper. Add some butter to a pan, and when it has melted, add the chicken. Let the chicken cook until golden brown on both sides then transfer it to a plate.

Using a wire whisk to stir butter and flour as it cooks in a dutch oven.

Add the remaining 2 tablespoons of butter to the pot. When it melts, sprinkle in the flour and cook, stirring constantly, until the mixture is bubbly and deep golden brown, 3 to 5 minutes. This mixture is called a roux.

Using a wooden spoon to stir broth into roux util it thickens to the consistency of gravy.

Slowly whisk the white wine (if using) and the reserved broth into the roux. Let the liquid simmer until it thickens to the consistency of gravy.

Someone using a wooden spoon to stir cream into thickened broth before adding chicken and mushrooms.

Pour in the half-and-half and bring it back to a simmer.

A pot of creamy chicken stew with mushrooms simmering on the stovetop.

Return the chicken and mushrooms to the pot and simmer for 10 minutes, or until the chicken is cooked through and tender.

Squeezing the juice from a half of a lemon into a pot of creamy chicken stew with mushrooms.

Stir in the lemon juice, then taste and season with more salt, black pepper, and as much additional lemon juice as you like.

To serve, place 1 piece of puff pastry in each bowl. Ladle the stew over the top and sprinkle with chopped fresh chives or parsley.

Alternatively, ladle the stew into bowls and top with a square of puff pastry.

Someone using a spoon to scoop a bite of creamy chicken stew from a bowl.

Top tips!

When cooking the mushrooms, let them cook undisturbed for stretches of time so they caramelize instead of steam. Stir occasionally, but not too often.
To prevent lumps, it's important to pour the liquid into the roux slowly, stirring constantly as you pour.
Taste the stew before serving and adjust the salt, pepper, and lemon juice as needed. In our house, we like a lot of lemon juice so I always add more. Cream sauces almost always need a final little tweak; adjust as you like.
This entire dish can be prepared up to 3 days in advance: Bake the puff pastry squares and keep them in a zip-top bag or other airtight container at room temperature until ready to serve. The stew can be prepared in advance and stored in the refrigerator. Reheat gently on the stovetop then serve with the puff pastry squares.

Serving suggestions

This stew is absolutely hearty enough to stand on its own, but I love it with a simple green salad or any other green vegetable.

And, perhaps surprisingly, this stew pairs beautifully with roasted sweet corn or fresh corn salad. The fresh corn salad is an especially great choice in the heart of the summer when corn is at its peak.

If you're not opposed to serving bread in addition to the puff pastry squares, you are a person after my own heart and we should definitely be friends.

Go all out and serve steaming bowls of this creamy stew with buttery homemade dinner rolls or flaky buttermilk biscuits.

A plate piled high with homemade dinner rolls.

A plate of homemade buttermilk biscuits.

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📖 Recipe

Yield: 4 main dish servings

Creamy Chicken Stew with Mushrooms

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This creamy chicken stew has all the warm and comfy vibes of chicken pot pie, but instead of baking the filling under a crust, it's served with a golden square of puff pastry that crackles under your spoon like the crunch of leaves on a crisp fall afternoon.

The puff pastry is optional; this creamy stew is delicious without it. But it does provide a delightful contrast of texture to this creamy stew.

Prep Time 1 hour

Cook Time 45 minutes

Total Time 1 hour 45 minutes

Ingredients

For the broth:

1 tablespoon butter
2 tablespoons vegetable oil, canola oil, or olive oil
1 yellow onion
2 large carrots
2 stalks of celery
1 bell pepper
2 pounds mushrooms, cleaned gently with a damp paper towel
3 to 5 garlic cloves, roughly chopped
10 to 15 sprigs fresh thyme
5 cups vegetable broth, or Better Than Bouillon Vegetable Base mixed into 5 cups of water

For the stew:

1 sheet frozen puff pastry, thawed at room temperature for about 45 minutes
6 tablespoons butter, divided into 3 equal pieces
1 tablespoon vegetable oil, canola oil, or olive oil
2 pounds boneless, skinless chicken thighs, cut into 3- to 4-inch strips or large bite-size pieces
Salt and black pepper
2 tablespoons butter
1 cup dry white wine (optional)
2 cups half-and-half

For serving:

1 tablespoon lemon juice, plus more to taste
About ¼ cup chopped fresh chives or flat-leaf Italian parsley

Instructions

Make the broth: Add 1 tablespoon of butter and 2 tablespoons of oil to a large saucepan or dutch oven. Roughly chop the onion, carrots, celery, and bell pepper, and add the vegetables to the saucepan. Separate the mushroom caps from the stems. Roughly chop the stems and add them to the saucepan. Slice the mushroom caps into pieces that are about ½-inch thick and set aside. Set the pan over medium heat and let the vegetables cook, stirring occasionally, until they are soft and wilted, 10 to 15 minutes.
Add the garlic and thyme, then pour in the vegetable broth. Turn the heat up to high to bring the liquid to a boil, then cover the pan, reduce the heat to low, and let everything simmer for about 20 minutes. Strain the broth through a fine-mesh strainer set over a bowl, pressing down on the vegetables to extract as much liquid from them as possible. Discard the cooked vegetables and reserve the broth.
Bake the puff pastry: While the broth simmers, heat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Unfold the puff pastry, place it on the baking sheet, and cut it into 4 equal pieces. Bake for 15 to 20 minutes, until puffed and golden brown. Let cool on the baking sheet.
Cook the mushrooms: Wipe out the same pan you used to cook the broth. Add 2 tablespoons butter and 1 tablespoon oil, then set the pan over medium heat. When the butter has melted, add the sliced mushroom caps. Cook, stirring occasionally, until the mushrooms are deeply caramelized and rich golden brown. Transfer the mushrooms to a bowl. (*You may need to do this in two batches. You can also do this in a separate pan while the broth is simmering.)
Brown the chicken: Pat the chicken dry with paper towels and season on both sides with salt and pepper. Add 2 tablespoons butter to the same large saucepan that you used to cook the broth. When the butter has melted, add the chicken in one layer. Let it cook on one side until it releases easily from the bottom of the pan; flip it over and cook until the other side is golden brown. Transfer the chicken to a plate.
Make the sauce: Add the remaining 2 tablespoons of butter to the pot. When it melts, sprinkle in the flour and cook, stirring constantly, until the mixture is bubbly and deep golden brown, 3 to 5 minutes. Slowly whisk in the white wine (if using) and the reserved broth. (*Whisk the liquid into the butter and flour slowly to prevent lumps.)
Finish the stew: Bring the sauce to a simmer and cook, stirring occasionally, until it thickens to the consistency of gravy. Stir in the half-and-half and bring back to a simmer. Return the chicken and mushrooms to the pot and simmer for 10 minutes, or until the chicken is cooked through and tender. Stir in the lemon juice, then taste and season with more salt, black pepper, and as much additional lemon juice as you like.
Serve: Place 1 piece of puff pastry in each bowl. Ladle the stew over the top and sprinkle with chopped fresh chives or parsley. OR, ladle the stew into bowls and top with a square of puff pastry.

Notes

You may not need every drop of the reserved broth, but you will want about 4 cups for the stew.
This recipe reheats very well over low heat. If the stew thickens too much in the fridge, add a splash of broth when warming it up.
If you want to get ahead, bake the puff pastry several hours in advance and leave it at room temperature until ready to serve.

Creamy Chicken Stew with Mushrooms