Cream Stew

Prep time: 5 min

Cook time: 20 min


  • 1 chicken breast, cut into bite-sized pieces

  • 2 tbsp butter

  • 1 cup milk

  • salt and pepper, to taste

  • 1/2 tbsp olive oil

  • 1 onion, sliced

  • 1 carrot, peeled and cut into bite-sized pieces

  • 2 potatoes, peeled and cut into bite-sized pieces

  • 1 head broccoli

  • 5 button mushrooms, diced

  • 3 cups water

  • 1/2 cup chicken stock

  • 2 tbsp flour, to thicken


  1. In a deep pot over high heat, add oil, onions, and garlic and cook for 3 minutes. Add in the chicken and cook for another 5-7 minutes, until the chicken is cooked through.

  2. Lower the heat to medium then add flour and stir for 2 minutes (it's okay if the flour clumps). Add the potatoes, carrots, broccoli, and mushrooms. Cook for 2 minutes while continuously stirring.

  3. Slowly whisk in chicken broth and bring to a boil. Do not add all of the broth at once since the flour will stay clumped. Lower the heat to a simmer, cover, and cook for about 25 minutes, until the vegetables are tender.

  4. Turn the heat off and whisk in the milk and butter. Season it with salt and pepper. Add more milk if the sauce is too thick. Serve warm in a deep bowl and enjoy!

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