Mashed Potato Chicken Stew | Midwest Living

Mashed Potato Chicken Stew

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Mashed Potato Chicken Stew

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  • Makes: 6 servings
  • Prep 25 mins
  • Cook 28 mins

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Fun idea! Mashed potatoes are the secret thickener and tasty topper for this stew.


  • 1 1/4 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 cup coarsely chopped onion
  • 2 cups sliced celery
  • 2 cloves garlic, minced
  • 2 14 1/2 - ounce can chicken broth or 3-1/2 cups chicken stock
  • 1 8 - ounce can tomato sauce
  • 3/4 cup extra-dry vermouth, dry white wine or chicken broth
  • 2 bay leaves
  • 1 10 - ounce package frozen mixed vegetables
  • 3/4 teaspoon dried sage, crushed
  • Cracked black pepper
  • Mashed Potatoes
  • 2 pounds Yukon gold potatoes or baking potatoes, peeled and quartered
  • 1/4 cup butter, softened
  • 1/3-1/2 cup milk
  • Salt
  • Ground black pepper


  1. Sprinkle chicken with 1/4 teaspoon each salt and pepper. In a 4-quart Dutch oven, cook chicken in hot olive oil over medium-high heat for 5 minutes or until browned. Remove with a slotted spoon; set aside.
  2. Add onion, celery and garlic to the Dutch oven. Cook and stir over medium heat for 4 minutes. Add broth, tomato sauce, vermouth and bay leaves. Bring to boiling; reduce heat. Return chicken to pan. Simmer, covered, for 20 minutes. Stir in mixed vegetables and sage. Cook, uncovered, for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
  3. Meanwhile, make Mashed Potatoes. In a medium saucepan, place potatoes in salted water to cover. Cover and bring to boil; cook for 20 to 25 minutes or until tender; drain. Mash or beat with an electric mixer on low speed; add butter, salt and pepper. Add enough milk to make light and fluffy.
  4. To serve stew, remove bay leaves; discard. Stir half the potatoes into the stew. Mound remaining potatoes in six soup bowls. Spoon stew around potatoes; sprinkle with pepper.

Potato Topper


  • 2 pound (about 6 mdeium) Yukon gold potatoes or baking potatoes (such as russet)
  • 1 teaspoon salt
  • 1/4 cup butter, softened
  • 1/3 - 1/2 cup milk


  1. Peel and quarter Yukon gold potatoes or baking potatoes (such as russet). In a medium saucepan, cook potatoes and salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter, softened. Season to taste with salt and ground black pepper. Gradually beat in milk to make potato mixture light and fluffy. Set aside. Makes about 4 cups.

Nutrition Facts

(Mashed Potato Chicken Stew)

Servings Per Recipe 6, Trans fatty acid (g) 0, sodium (mg) 1085, sugar (g) 6, vit. C (mg) 34, Monosaturated fat (g) 3, vit. A (IU) 2928, Polyunsaturated fat (g) 1, pro. (g) 27, cal. (kcal) 389, iron (mg) 3, chol. (mg) 85, Fat, total (g) 11, calcium (mg) 75, Niacin (mg) 11, fiber (g) 7, Pyridoxine (Vit. B6) (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 1242, sat. fat (g) 6, Folate (µg) 54, carb. (g) 40

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