Creamy Chicken Vegetable Stew

 Easy Creamy Chicken Stew with Carrots, Peas, Potatoes, and a creamy sauce prepared with Chicken broth, Chive and Onion cream cheese spread…

Creamy Chicken Vegetable Stew

INGREDIENTS

  • 3 tablespoons butter
  • 4 tablespoons flour
  • 1/2 bag sliced frozen carrots, about 6 ounces
  • 1 cup cubed cooked potatoes, frozen or fresh
  • 1 cup frozen peas
  • 2 cups chicken broth or stock
  • 1&1/2 cups cooked chicken cubed or pieces (leftover or rotisserie, or canned).
  • 4 ounces chive and onion cream cheese, about half of the container
  • 2 teaspoons paprika
  • 2 teaspoons original no salt seasoning blend
  • 2 teaspoons Umami mushroom seasoning blend, or your favorite
  • 2 teaspoons dried Parsley
  • salt and pepper to taste

DIRECTIONS

  • In a skillet on medium heat, add butter to melt, stir in flour until smooth.
  • Slowly add chicken broth, keep stirring, until smooth, add all the seasonings.
  • Next stir chicken, the vegetables, allow to cook for a few minutes, turn heat down to simmer.
  • When vegetables are tender, add the cream cheese by spoonfuls, keep stirring until completely blended.
  • Turn off burner and serve. Serves about 2-3. Enjoy!