Creamy Pea & Chicken Stew

Creamy Pea & Chicken Stew

3 Reviews
From: EatingWell Magazine, January/February 2013

This cheesy, saucy one-pot pea and chicken stew reminds us of the filling in chicken potpie. While it tastes rich and comforting, it has plenty of peas and cauliflower, too, so you get lots of veggies. Serve this creamy healthy pea and chicken stew recipe with biscuits or over brown rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 14-ounce can reduced-sodium chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Dijon mustard
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 cups small cauliflower florets
  • ¼ cup finely chopped shallot
  • 2 cups frozen peas, thawed
  • ½ cup dry white wine
  • 1 cup shredded Gruyère cheese


  • Active

  • Ready In

  1. Whisk ½ cup broth, flour and mustard in a small bowl.
  2. Season chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring frequently, until brown and just cooked through, 5 to 7 minutes. Transfer to a bowl and cover with foil to keep warm.
  3. Add cauliflower and shallot to the pan and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add peas, wine and the remaining broth (about 1⅓ cups) and bring to a simmer. Cook, stirring often, until the cauliflower is just tender, about 5 minutes more. Whisk the reserved broth mixture again and add to the pan. Cook, stirring, until the sauce bubbles and thickens, 1½ to 2 minutes. Add cheese, the cooked chicken and any accumulated juice; stir until the cheese is melted.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 385 calories; 16 g fat(6 g sat); 5 g fiber; 18 g carbohydrates; 38 g protein; 91 mcg folate; 92 mg cholesterol; 6 g sugars; 0 g added sugars; 1,779 IU vitamin A; 45 mg vitamin C; 318 mg calcium; 3 mg iron; 740 mg sodium; 561 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (36% dv), Calcium (32% dv), Folate (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 high-fat meat, ½ fat

Reviews 3

October 26, 2013
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By: EatingWell User
Solid 5 stars I made this as written and added in about 25% more vegetables than called for which worked out fine. I still had a good amount of sauce. I served mine over brown rice. Awesome recipe. Pros: Very tasty, easy and quick preparation, fairly healthy. Cons: The cheese is a bit pricey, but it sure is good.
January 28, 2013
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By: EatingWell User
Better than expected I used fresh cauliflower- and the recommended cheese is perfect - next time I will add a little more salt/pepper and maybe some basil - put over rice - it was great. Pros: Easy to make and delicious Cons: Little bland
January 13, 2013
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By: EatingWell User
Looked just like the picture and delicious Great recipe! It took a little longer than I thought (a little under an hour). Used defrosted frozen cauliflower and wish I had kept them frozen so they'd end up a little less cooked. Also replaced Jarlsberg for the Gruyere since the Gruyere was so expensive at the store! Had some trouble melting but still turned out great. Great Sunday night meal. Pros: Great flavor and hit that comfort food spot
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