Creamy Chicken & Potato Stew
over Rice
- Milk
Imagine all the flavors and homey coziness of a chicken pot pie, without the crust. Thanks to a few tricks up our chefs’ sleeves (mirepoix paste! Cheese roux concentrate!), this supremely comforting bowl comes together in just 30 minutes. You’ll start your stew by searing chicken with oregano, garlic, and scallion, then add potatoes and chicken stock. When everything’s cooked through, you’ll whisk up a creamy roux that gives this stew its signature velvety finish. Serve over fluffy rice and garnish with scallion greens for a warming bowl of mm-mmm!
Ingredients
10 ounce
Chopped Chicken Breast
12 ounce
Potatoes
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2 clove
Garlic
1 unit
Mushroom Stock Concentrate
1 ounce
Mirepoix Paste
1 teaspoon
Dried Oregano
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
2 unit
Scallions
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into ½-inch pieces.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer. Season with oregano, salt, and pepper. Cook, stirring occasionally, until browned, 3-5 minutes. • Add garlic and scallion whites; cook, stirring constantly, until chicken is cooked through and aromatics are fragrant, 1-2 minutes more. • Increase heat to high. Stir in potatoes, mushroom stock concentrate, chicken stock concentrate, and 2½ cups water (4½ cups for 4 servings); cover and bring to a boil. Uncover, reduce heat to medium, and simmer, stirring occasionally, until potatoes are tender, 10-12 minutes.
• Whisk mirepoix paste, cheese roux concentrate, and cream cheese into pot with stew until combined and slightly thickened, 1-2 minutes. Taste and season with salt and pepper if desired. • Fluff rice with a fork. • Divide stew and rice between shallow bowls in separate sections. Garnish with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the comforting taste, though some found it bland and suggested adding extra herbs or spices for more depth 🍲.
- Ease of prep: Customers appreciated how quick and simple this meal was to prepare, with clear instructions for most.
- Suggestions: Consider adding vegetables like carrots, peas, or celery for color and nutrition; some preferred it without rice to reduce starchiness.
- Leftovers: Several mentioned it reheated well the next day, with generous portions often providing an extra meal.
- Texture: Some found the stew too thin; others suggested cooking longer or adding less liquid for a thicker consistency.
Reviews from our home cooks
This was very good. Very filling. Loved it over the rice. Will need to add a bit of flour to thicken the stew.
The chicken part was delicious, remarked upon even by one of us here who isn't usually fond of stews in general. But the rice was kind of bland and could have used some additional flavorings.
I really liked this meal. It reminded me of the chicken and potato stew that was served during Hispanic Heritage Month (a meal I absolutely LOVED), but more of a French version (with the roux and mirepoix paste). It was lovely on a cold night.
Made this tonight, and it is delicious. I normally don't like chicken in a stew but this has me rethinking that.
Not very stewy, more like a soup, even though I allowed time for the broth to thicken. It needs a flavor lift perhaps with some more aromatics maybe scallions? Not sure why it's served over rice if there's so much potatoes in it. I would pick either to take the potatoes out and substitute carrots and serve it over rice, or simply leave the rice out.
So this was pretty awesome, but I think it would be even better if we got rid of the rice, took the potatoes out of the stew and made mashed potatoes on the side, added carrots, celery, and onion to the meal kit instead of the mirepoix package (which was neat btw) and sub the potatoes for some kind of dumpling maybe even use a Pillsbury biscuit cut up made into a dumpling
Swapped the rice out for carrots from another meal. Made an amazing stew. Full of flavor. Our new favorite recipe.
Loved this but potatoes and rice are a lot of carbs in one dish. I did use chaloula to spice it up
I thought it was interesting to have rice and potatoes in the same dish, but surprisingly, it was great.
Would have liked more rice to eat the stew with. It felt like there wasn't enough rice. I love it when the chicken is already cut up!
