One-Pot Chicken Stew

Chicken Stew is hearty, filling, and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender.

Stews are a fall favorite! Try this Tortellini Soup, Beef Stew, or Vegetable Beef Soup for more stew ideas this fall.

Homemade Chicken Stew

Nothing says comfort food like a warm stew. I took one of my favorite Beef Stew Recipes and replaced the beef with chicken thighs. It is just as rich and comforting as beef stew and is perfect for those cold winter days! This tastes amazing when you serve it with some crusty bread and a delicious side salad! Then you will have an entire delicious meal that the whole family will love!

This chicken stew cooks in the oven for 1 ½ hours or until the chicken is super tender and falls apart easily. It is best to cut the celery, carrots, potatoes, and onions on the larger side. This will help them since they will be cooking for a long period of time in the oven without breaking down! Not only is this stew delicious but it’s super simple to make. Plus, when I can cook my entire meal, veggies included, in one pot… Well, I call that a win!

Ingredients for Chicken Stew

This stew is perfect for your family! This is comfort food at its finest! See the recipe card below for exact ingredient measurements.

• Chicken: I like to use boneless skinless chicken thighs. They have the most flavor and hold up better when cooking for longer periods of time.
• Salt: This will enhance all of the other flavors in the stew!
• Pepper: I use just the right amount to add some flavor but I’m not adding any heat.
• Butter: I used unsalted butter that’s at room temperature (for easier mixing)
• Vegetables: Onions, carrots, baby potatoes and celery are added.
• Spices: Bay leaves, fresh thyme and sage are added. Feel free to substitute dried in place of the fresh.
• Dry sherry: You can also substitute white wine in place of the dry sherry or leave it out if you prefer.
• Chicken stock: This gives the base of the dish a lot of flavor.
• Cornstarch: This is used to thicken up the stew at the end!
• Parsley: This will be a garnish on top!

How to Make Stew

Enjoy this homemade chicken stew this fall. Impress your family with how simple it is to make a hearty and delicious family dinner!

1. Preheat and prep: Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
2. Brown the chicken:Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won’t be fully cooked). Remove the chicken from the pan and set aside.
3. Saute the veggies: Add in the carrots, onion and celery to the pan and saute for 5 minutes.
4. Deglaze the pan: Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
5. Cook: Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves. Cover and place in the oven for 1 hour. 
6. Add in potatoes and cook for additional 30 minutes: Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
7. Thicken the stew: To thicken the stew remove ¼ cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened. 
8. Serve: Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

Understanding How to Make the BEST Stew

If you aren’t familiar with how to make stew, then there may be a few things that you need to know! Here are a couple of common questions that people have before cooking up this chicken stew. Once you know these then you will be a pro!

• What does it mean to deglaze? So when it comes to making a stew, this is a super important step! When you are told to deglaze a pan it means that you are adding a liquid to your hot pan to release all of the carmelized bits at the bottom (the bits of dark brown from searing your meat and veggies). It’s what adds so much more flavor to the base of your stew! You’ve probably done this in recipes before and just didn’t know that there was a name for it!
• Why thicken your stew? At the end of this recipe, it tells you how to add cornstarch to thicken your stew. The reason for this is because stew is not as thin as a soup. Stew is typically thicken and heartier. So, if you want that classic consistency then add in that cornstarch!
• Why can’t I add the potatoes in at the same time as the other vegetables? You don’t add in the potatoes until about halfway through because they cook so fast. You don’t want your potatoes to turn out all mushy! So putting them in later helps them to keep their shape and cooks them so that they are just right!

How to Store Leftovers

Some people will argue that stew is actually better to eat the next day! And with this chicken stew… they may just be right! In fact, double the recipe and you can have this again for lunch or dinner during the week! If you have leftovers, here is how you can store them!

• Refrigerate: Once your stew has cooled then place it in an airttight container in your fridge. It will last 3-4 days!
• Reheat: When you are ready to eat your stew then take it out of the fridge and place it in a pot. You can reheat it on your stove on medium heat until heated through.

More Hearty Soups to Enjoy!

Soup is perfect on those cloudy cold days. It just makes everything seem less drab and more cozy! I’ve rounded up a few of my all time favorite tried and true soup recipes! There are all so different so that there is something for everyone! Try them all this winter season. The hardest part will be picking out which one is your favorite!

Soup Recipes

Literally the BEST Chicken Noodle Soup

Soup Recipes

Award Winning Cheeseburger Soup

Soup Recipes

Creamy Tuscan Garlic Tortellini Soup

Soup Recipes

Minestrone Soup

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One-Pot Chicken Stew

Chicken stew is hearty, filling, and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender.

Course Dinner, Main Course

Cuisine American

Keyword Chicken Stew, stew

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8 People

Calories 192kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1 tesapoon salt
• 1/2 teaspoon pepper
• 2 Tablespoon unsalted butter
• 1 large onion, large dice
• 3 medium carrots, sliced into ½ inch slices
• 3 ribs celery, large dice
• 1/2 cup dry sherry
• 1 teaspoon fresh thyme
• 2 teaspoon fresh sage
• 3 whole bay leaves
• 1 1/2 pounds mini tri-color potatoes, cut in half
• 4 cups chicken stock
• 2 Tablespoon cornstarch
• parsley for serving, if desired

Instructions

• Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
• Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
• Add in the carrots, onion and celery to the pan and saute for 5 minutes.
• Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
• Return the chicken to the pan along with the chicken broth, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
• Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
• To thicken the stew remove ¼ cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
• Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!

Notes

Updated on November 27, 2021

Originally Posted on September 4, 2020

Nutrition

Calories: 192kcal | Carbohydrates: 7g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 539mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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Delicious Taco Pie

This taco pie is the ultimate Mexican casserole! It’s a seasoned homemade crust filled with taco meat, cheese, beans, and tomatoes. It’s a MUST TRY recipe for sure! 

I love a good Mexican recipe and if you do too then you have to try out this Shrimp Skillet, these Mexican Shells, or these amazing Street Tacos!

What’s a Taco Pie?

A taco pie is taking your favorite tacos to the next level! It’s a delicious combination of meat, cheese, and beans in a pie crust! And this one is not just any pie crust. It’s made with Mexican corn flour and flavored with spices! And once you add that to some taco meat and toppings then you are for sure going to have a meal to remember. I love tacos and I love pie so this taco pie meal is so much fun! Plus, I love that you don’t see it every day!

My kids love this recipe and they love joking about eating “pie” for dinner! It’s a fun and different dinner option but simple enough that they don’t question the taste. It’s so easy and delicious that it’s a no-brainer to add this to your weekly meal menu! Plus, you can switch it up with all sorts of toppings to make this be exactly what your family loves! Try it out, it’s delicious!

Ingredients for Taco Pie

This taco pie uses classic Mexican ingredients that will keep you coming back for more! See the recipe card below for exact measurements.

• Hot water: This will be used to bind all of the crust ingredients together so that you can form it into a pan.
• Masa harina: This is corn flour that you can find in the Mexican section of most grocery stores.
• Salt: This enhances the flavor of the crust!
• Garlic powder: Adding some flavor to the crust makes it so tasty!
• Ground cumin: This will add some great flavoring to the pie.

Taco Filling

• Olive oil: You can use vegetable oil instead if you only have that on hand!
• Meat: You can use ground beef or ground turkey for the meat in this taco pie.
• Onion powder: This gives a great flavor without needing to chop up any onions!
• Garlic powder: I love the added flavor that this garlic powder brings to this meat!
• Cumin: This complements the cumin in the crust!
• Chili powder: This adds that classic taco flavoring without adding much heat.
• Salt and pepper: Add in some seasoning with these to taste.
• Cornstarch: This will thicken up the sauce.
• Beans: You can use pinto or black beans. Make sure that you drain them!
• Diced tomatoes with green chilies: Don’t drain this can! The juices carry a lot of the flavor!
• Cheese: You can use cheddar or Mexican blend cheese that’s shredded.

Let’s Bake a Pie!

This taco pie recipe is so simple that you will want to make it again and again! I can’t wait for you to try it!

1. Preheat: Preheat oven to 350°F.
2. Mix ingredients and add water: In a bowl mix together masa harina, salt, garlic powder, and cumin until combined. Pour the hot water on top of the powders.
3. Stir to make dough: Stir the ingredients until it is fully combined. The dough should come together and be soft like cookie dough. If the dough seems to be sticky or wet, add in a tablespoon more of masa flour at a time until the batter is no longer sticky.
4. Press dough into pan: Transfer the dough into a 9″ pie dish. Pat the dough into an even layer. You can use the bottom of a cup to help press the dough evenly. Work the dough up the sides and edges of the pie dish. Even out the top edges of the dough. Prick the dough with a fork to prevent the dough from puffing up while it bakes. Lightly brush the edges with olive oil if the edges start to dry out while it bakes.
5. Bake: Bake in preheated oven for 25 min or until dough is baked through.

For the Filling

1. Add oil: Add oil to a large skillet over medium high heat.
2. Cook meat: Add ground beef and heat until cooked through, about 6 minutes.
3. Drain grease: Drain the grease from the skillet. 
4. Add beans: Stir in the drained beans to the cooked ground beef.
5. Mix seasinings: In a small bowl, mix together the onion powder, garlic powder, cumin, chili powder, salt, pepper, and cornstarch. 
6. Add in can of diced tomatoes (don’t drain): Add the seasonings and 1 can of diced tomatoes and green chilies to the beef mixture. Make sure not to drain the can.
7. Stir, cook and thicken: Stir and cook over medium heat until the ingredients come together and slightly thicken, about 1 minute.
8. Pour into crust, add cheese: Pour the filling into the baked crust. Top the taco pie with 1 cup shredded cheddar or Mexican cheese.
9. Bake: Bake in the oven at 350°F for 15 minutes, or until cheese is melted.
10. Add toppings: Garnish with your favorite taco toppings like lettuce, tomatoes, sour cream, cilantro, olives, green onion, avocado, etc.

Other Ingredients That You Can Mix In!

This taco pie is amazing because you can constantly change it up to change out the taste. Then, you can eat this ALL the time! Here are some ideas for other mix-in ingredients that you can try!

• Rice: Add in some delicious Mexican rice, spanish rice or yellow rice!
• Salsa: After it’s baked and before you add on your other toppings then spoon some salsa on top! It adds more of that delicious and classic Mexican flavor. Plus, you can add in some heat to individual servings!
• Toppings: Put a bunch of different toppings out on the table. Then everyone can add their own and make their pie exactly what they want! Try some lettuce, tomatoes, sour cream, cilantro, olives, green onion and avocado!

How to Store Leftovers (Or Make This Ahead!)

This taco pie is a fantastic meal to make ahead and freeze for later! Or, if you have leftovers then you can store them too and have them later in the week for lunch! It almost tastes better the next day!

• Refrigerate: Once your pie has cooled then place it in an airtight container. Put it in your fridge and it will last 3-4 days!
• Freeze: If you want to make extra of this to freeze for later, you totally can! Put together the entire pie as directed but don’t bake it! (And don’t add your toppings). Wrap it in plastic wrap and then cover it with tinfoil. Label it with the date. It can stay frozen for 1-2 months.
• Reheat: To reheat your refrigerated pie then you can place it in the microwave on high for 1-2 minutes or until heated through. To reheat your frozen pie then thaw it completely in your fridge overnight. Then, add in the cheese and bake it at 350 degrees for 15 minutes. Add your toppings and it’s ready to serve!

More Mexican Recipes to Try

I love a classic Mexican recipe! The seasonings, the meats and the cheeses are SO good. I could eat them every day! I’ve gathered up a few of my favorite Mexican recipes for you to try. There are so many different ones that I’m sure that you will find one that you love. Or, if you can’t get enough of them like me then try them all!

Dinner

Mexican Quinoa Stuffed Peppers

Dinner

Slow Cooker Beef Carnitas Tacos

Side Dishes

Grilled Mexican Street Corn

Dinner

8 Can Chicken Taco Soup

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Delicious Taco Pie

This taco pie is the ultimate Mexican casserole! It's a seasoned homemade crust filled with taco meat, cheese, beans, and tomatoes. It's a MUST TRY recipe for sure! 

Course Dinner

Cuisine Mexican

Keyword taco pie

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 8 people

Author Alyssa Rivers

Ingredients

Crust

• 1 1/2 cups hot water
• 1 ½ cups masa harina
• 1 tsp salt
• ½ tsp garlic powder
• 1/2 tsp ground cumin

Taco Filling

• 1 tbsp olive oil
• 1 pound ground beef or ground turkey
• 1 teaspoon granulated onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cornstarch
• 1 15.5 ounce can pinto or black beans drained
• 1 10 ounce can diced tomatoes with green chilies undrained
• 1 cup cheddar or Mexican blend shredded

Instructions

For the crust

• Preheat oven to 350°F.
• In a bowl mix together masa harina, salt, garlic powder, and cumin until combined. Pour the hot water on top of the powders.
• Stir the ingredients until it is fully combined. The dough should come together and be soft like cookie dough. If the dough seems to be sticky or wet, add in a tablespoon more masa flour at a time until the batter is no longer sticky.
• Transfer the dough into a 9" pie dish. Pat the dough into an even layer. You can use the bottom of a cup to help press the dough evenly. Work the dough up the sides and edges of the pie dish. Even out the top edges of the dough. Prick the dough with a fork to prevent the dough from puffing up while it bakes. Lightly brush the edges with olive oil if the edges start to dry out while it bakes.
• Bake in preheated oven for 25 min or until dough is baked through.

For the filling

• Add oil to a large skillet over medium high heat.
• Add ground beef and heat until cooked through, about 6 minutes.
• Drain the grease from the skillet.
• Stir in the drained beans to the cooked ground beef.
• In a small bowl, mix together the onion powder, garlic powder, cumin, chili powder, salt, pepper, and cornstarch.
• Add the seasonings and 1 can of diced tomatoes and green chilies to the beef mixture. Make sure not to drain the can.
• Stir and cook over medium heat until the ingredients come together and slightly thicken for about 1 minute.
• Pour the filling into the baked crust. Top with 1 cup shredded cheddar or Mexican cheese.
• Bake in the oven at 350°F for 15 minutes, or until cheese is melted.
• Garnish with your favorite taco toppings: lettuce, tomatoes, sour cream, cilantro, olives, green onion, avocado, etc.

Notes

Masa Harina is corn flour found in the Mexican section of most grocery stores.

Nutrition

Serving: 8g

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Linzer Cookies

Linzer cookies are a combination of buttery orange infused shortbread and jam, as pleasing to look at as they are to eat. These festive treats are perfect for any holiday or special occasion.

These are perfect for the sharing during a cookie exchange! Serve along with other festive cookies such as Grinch Cookies, Perfect Gingerbread Cookies and Best Ever Molasses Cookies for a delicious cookie smorgasbord.

Linzer Cookie Recipe

These elegant cookies are so joyful just to look at, with their top centers cut out in a fun shape to show through the colorful jam. The dusting of powdered sugar adds the perfect touch creating a fancy touch to these morsels of joy.

Perfect for gift giving, cookie exchanges, parties or just because, these will be the star of the table. The buttery shortbread has just enough zest and cinnamon to add flavor coupled with a tart filling is a match made in heaven.

What is a Linzer Cookie?

The linzer cookie is smaller twist and version of a Linzertorte, which is said to have originated in Linz Austria in the early 1700s. The torte traditionally was made of flour, ground nuts, sugar, egg yolks, citrus zest and spices. It was filled with preserves and topped with a lattice crust. The cookie is made with the same ingredients but presented in cookie form with the jam sandwiched between and dusted with powdered sugar. So divine!

Shortbread Linzer Ingredients

• Butter: Make sure this is at room temperature.
• Sugar: granulated
• Orange Zest: brightens the cookie dough flavor
• Egg Yolk: binder for the dough
• Vanilla: sweetness
• Flour: All purpose
• Almond Flour: You can find this with regular flour in the baking section or your local grocery store.
• Salt: Creates balance to the sweetness
• Cinnamon: Just enough spice

Don’t Forget the Jam!

The jam is the best part of the filling for these Linzer Cookies. You will love the burst of flavor that comes in each bite of cookie!

• Jam: Use your favorite jam, strawberry, raspberry, lemon or other.
• Powdered sugar: This is for sifting over the cookies.

Making Raspberry Linzer Cookies

1. Beat: Add sugar and orange zest to stand mixer bowl, use a hand whisk or your fingers to rub the mixture together to release the citrus oil. Add softened butter and beat with the paddle attachment until fluffy. Add egg yolk and vanilla extract, and beat until combined.
2. Whisk: In a small bowl whisk both flours, salt, and cinnamon then add to the butter mixture and beat till combined.
3. Refrigerate: Place the dough onto a piece of plastic wrap and pat into a disc and wrap well and refrigerate for at least 1 hour till firm.
4. Roll it Out: On a lightly floured countertop, roll the dough to 1/4″ thick and cut with 2″ cookie cutter. Use a smaller cookie cutter to make a cutout in the center for half of the cookie dough. Gather the scraps and roll it back out again. Continue cutting until all is gone.
5. Refrigerate:  Place cookie dough on a parchment lined baking sheet about 1″ apart, refrigerate while waiting for oven to preheat to 350 degrees F.
6. Bake: Bake for 10-12 min till edges are just beginning to brown. Let them cool on the baking sheet for 5-10 min before moving to a cooling rack to cool completely.
7. Assemble: Place the cookies with the center cutouts on a separate baking sheet and sift powdered sugar over the top. Place the whole cookies on another baking sheet with the bottom side up. Spoon 1 teaspoonful of jam filling on top, use a butter knife to spread it slightly. Place sugar dusted cookies on top of the jam to complete assembly.

Tips for the Most Stately Linzer Cookies

These aren’t overly complicated but there are a few things to ensure perfection.

• Rolling: Roll the dough out thinly, if it’s too thick you’ll lose the shape in the oven and they can become dry and hefty.
• Making Rolling Easier:  If you find rolling out refrigerated dough hard to do, try rolling it out first then refrigerating it covered on parchment lined baking sheet.
• Losing it’s Shape: To avoid the cookies losing their shape in the oven, keep them thin and be sure to refrigerate them after you’ve cut them out so the butter can harden up again. This will reduce any spreading.
• Powdered Topping: If you find the powdered sugar has dissolved into your cookies, dust them again before sandwiching them together. If you want to give another dusting before serving, do it. Use a spoon or knife to dab the jam to help the sugar dissolve into the jam.
• Store: These will keep for a 3-4 days in an airtight container, or freeze for up to 3 months.

Best Linzer Cookie Variations

• Jam: Feel free to use what ever kind of jam you like for a filling. I like tart jams as they have a nice zing with the shortbread like cookie. You can also make a nice curd to go in the center. Lemon is a common flavor. And don’t forget chocolate! Chocolate ganache inside would be perfect too!
• Cutting out: You can use what ever shape of cutters you like, round, square, shaped, the possibilities are endless. You just to need to make sure you have a cutter that is smaller to create the window in the top of the cookie for the filling to shine peek through
• Cookie Dough: Add 1/2 cup of cocoa powder and an extra egg yolk for a chocolaty version. Substitute lemon zest for the orange, or trade out hazelnut flour for the almond flour. Add more cinnamon, or trade out cardamom or nutmeg for a different flavor.

More Cookies to Love

Cookies are the best handheld dessert!

• Chocolate Crinkle Cookies
• Cowboy Cookies
• Danish Butter Cookies
• Snow Kiss Cookies
• White Chocolate Cranberry Macadamia Cookies

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Linzer Cookies

Linzer cookies are a combination of buttery orange infused shortbread and jam, as pleasing to look at as they are to eat. These festive treats are perfect for any holiday or special occasion.

Course Dessert

Cuisine American, Italian

Keyword linzer cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 15 Cookies

Calories 166kcal

Author Alyssa Rivers

Ingredients

Cookie

• 4 ounces unsalted butter room temperature
• ½ cup granulated sugar
• 1 teaspoon orange zest or lemon zest
• 1 large egg yolk room temperature
• ½ teaspoon vanilla extract
• 1 cups all-purpose flour
• ¾ cup almond flour
• ¼ teaspoon kosher salt
• ¼ teaspoons cinnamon

Jam filling

• 15 teaspoon jam strawberry, raspberry or your choice
• Powdered sugar for finishing

Instructions

Make cookie dough

• Add sugar and orange zest to a stand mixer bowl, use a hand whisk or your fingers to rub the mixture together to release the citrus oil. Add softened butter and beat with the paddle attachment until fluffy. Add egg yolk and vanilla extract, and beat until combined.
• In a small mixing bowl, whisk together all-purpose flour, almond flour, salt, and cinnamon. Add flour mixture to the butter mixture and mix until just combined.
• Scrape the dough out of the bowl onto a piece of plastic wrap, pat into a flat disc or rectangle, wrap well and refrigerate for at least 1 hour until firm.
• On a lightly floured countertop, roll the dough to ¼” thick and cut with a 2” cookie cutter. Use a smaller cookie cutter to make a cutout in the center for half of the cookie dough. Gather the scraps and roll it back out again, continue cutting until all is gone. Place cookie dough on a parchment lined baking sheet about 1” apart. Refrigerate while waiting for the oven to preheat.
• Preheat the oven to 350°F.
• Bake for 10 - 12 minutes until the edges are just beginning to brown. Let them cool on the baking sheet for 5 - 10 minutes before moving them to a wire rack to cool completely.

Assemble cookies

• Place the cookies with the center cutouts on a separate baking sheet and sift powdered sugar over the top.
• Place the whole cookies on another baking sheet with the bottom side up, spoon 1 teaspoonful of jam filling on top, use a butter knife to spread it slightly. Place sugar-dusted cookies on top of the jam to complete assembly.

Nutrition

Calories: 166kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 43mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

 

 

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