This chicken stew serves as pot pie filling or can be served over biscuits; both are a cozy home-cooked meal for a chilly day. I keep a batch of it in the freezer to thaw and serve over Pillsbury biscuits for a quick comfort-food fix!

  • 3 cups cooked chicken, diced
  • 3 tbsp olive oil
  • 5 cups chicken stock
  • 2 chicken bouillon cubes
  • 8 tbsp butter
  • 1 yellow onion
  • ¾ cup flour
  • 1/4 cup heavy cream or milk
  • 2 cups cooked diced carrots
  • 2 cups cooked peas
  • 2 cups cooked pearl onions
  • 1/2 cup chopped parsley


  1. Preheat oven to 375 degrees.
  2. In a small saucepan, heat the chicken stock and dissolve the bouillon in it.
  3. In a large skillet or dutch oven, sautee the onions in the butter over medium heat for 10 minutes. Reduce heat and stir in flour.
  4. Add hot chicken stock and whisk over low heat. Add cream/milk and continue stirring.
  5. Add cooked chicken and cooked vegetables and parsley.