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Creamy One-Pot Chicken and Vegetable Stew

Creamy One-Pot Chicken and Vegetable Stew that’s not only packed with goodness but also incredibly simple to make. It’s gentle on the hands, easy to digest, and full of the vitamins and protein we all need to stay strong and healthy.

Whether you’re cooking for yourself or sharing with a friend, this dish brings comfort, warmth, and a touch of joy to your table.

Ingredients (Serves 2–3):

  • 1 tbsp olive oil or a small knob of butter

  • 1 small onion, finely chopped

  • 1 garlic clove (optional), finely chopped

  • 1 large chicken breast or 2 small thighs (skinless), cut into bite-size pieces

  • 2 carrots, peeled and sliced

  • 1 medium potato, peeled and cubed

  • 1/2 cup frozen peas

  • 1/2 cup chopped green beans (fresh or frozen)

  • 500ml low-salt chicken stock (or vegetable stock)

  • 2 tbsp plain Greek yoghurt or a splash of cream

  • A pinch of dried thyme or mixed herbs

  • Salt and pepper to taste

Directions:

  • Warm up the pot
    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion (and garlic, if using) and cook gently until soft — about 5 minutes.

  • Add the chicken
    Pop the chicken pieces in and cook until they turn white on all sides.

  • Vegetables go in
    Stir in the carrots, potatoes, peas, and green beans. Sprinkle in the herbs and pour in the stock.

  • Simmer gently
    Bring it all to a gentle boil, then lower the heat. Cover and simmer for about 20–25 minutes, until the vegetables are soft and the chicken is cooked through.

  • Make it creamy
    Turn off the heat and stir in the yoghurt or cream to give it a lovely, smooth finish.

  • Taste and season
    Add a little salt and pepper if needed (taste it first — stock often has enough salt).

Tips:

  • If peeling or chopping is tricky, use frozen pre-cut veg — just as nutritious!

  • You can swap chicken for canned lentils or tofu for a vegetarian version.

  • Leftovers can be cooled and kept in the fridge for up to 2 days.