October 4, 2023

Creamy Chicken Stew {Dairy-Free}

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Hello Fall! The past couple weeks have finally started to ‘cool down’, at least by a Floridian’s standard. The morning temperature features a ‘7’ as the first number! This can only mean one thing: it’s time to dust off the soup, stew and pumpkin dishes! The first stew out of my kitchen this fall was a no-brainer. Think: chicken pot pie minus the pot pie. This Dairy-Free Creamy Chicken Stew is so rich, so hearty and so incredibly delicious! And guess what? There is no butter or cream in sight! It’s the kind of dish you just have to take “one more bite”, even if you’re full. How can it be so luxurious without all the fat, you ask?

The Secret to this Creamy Chicken Stew

Unlike a traditional creamy soup or a chicken pot pie, the luxurious texture does NOT come from butter and cream thickened with flour. Nothing in this pot but soul warming homemade chicken broth (recipe here), veggies, chicken and a splash of coconut milk. The genius behind the creamy texture is CELERIAC or CELERT ROOT. Never heard of it? Celeriac is a relatively unknow vegetable, though its popularity is increasing. Once it is cooked, it is easy mashed and creates a smooth, creamy texture similar to potatoes (but lighter). Check out all of the impressive uses and health benefits from our friends at Healthline.

Celeriac is loaded with important vitamins and minerals that may offer impressive health benefits.

It is extremely versatile and can easily be incorporated into your diet as an alternative to potatoes and other root vegetables.

**Celeriac may be a little harder to source, though not impossible. I have easily found it at Whole Foods, Sprouts and Fresh Market. In a pinch, PARSNIPS make a great alternative and will create the smooth creamy texture we are looking for. **

Creamy Chicken Stew {Dairy-Free}

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Author: Kristi McCollom
Total Time: 1 hour
Yield: 4–6 servings 1x

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Description

Rich, hearty, SO FLAVORFUL! This Chicken Stew is made up of only veggies, chicken broth and a splash of coconut milk. Yet, it’s so creamy and delicious you think you’re getting away with something!

Ingredients

Scale

1 Tbsp olive oil

1 lb chicken breast or leftover cooked chicken- cubed

1–2 leeks (2 cups)- white and light green part sliced in half lengthwise and sliced in thin strips

3–4 carrots (2 cups)- diced

1 medium celeriac (2 cups)- diced **If you cannot find celeriac, you can substitute parsnips**

1 clove garlic- minced

1 Tbsp fresh thyme- chopped (or 1 tsp dried thyme)

1 tsp salt

Pepper to taste

1 cup homemade chicken broth

1/4 cup coconut milk (full fat out of a can)

1 Tbsp Dijon mustard

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Instructions

If using raw chicken breast, heat 1 Tbsp olive oil in a large pot. Season chicken breast with salt and pepper.
Cook chicken on medium heat until done (5-6 minutes). Remove from heat and set aside.
Heat second Tbsp olive oil in the same pot and saute garlic for 1 minute until fragrant.
Add leeks and celeriac (or parsnips) to the skillet and saute until the celeriac begins to soften (5 minutes).
Add carrots to the skillet and saute another 5 minutes until the carrots begin to soften.
Add cooked chicken, thyme, salt, pepper and chicken broth to the skillet and bring to a boil.
Reduce heat, cover and simmer for 20 minutes or until the celeriac/parsnips are tender enough to mash with a fork or spoon. (At this point, I like to mash as much of the celeriac/parsnips as I can though they will begin to fall apart on their own as you stir the stew.)
Remove lid, add coconut milk and let the stew simmer uncovered for another 5 minutes or until the liquid is reduced to your liking.
Finally, stir in the Dijon mustard. Taste and adjust salt and pepper to your liking. I usually add extra pepper.
Serve with fresh ground pepper and parsley/cilantro. Eat to your good health!