STREAMING NOW: The Delicious Miss Dahl
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“My friend Terri made this for me and it was so delicious that I had to have the recipe. Now I make it all the time”

Ingredients Nutrition


  1. In stockpot bring stock to boil.
  2. Add chicken; cover and simmer over medium-low heat for 30 minutes or until juices run clear when chicken is pierced.
  3. With slotted spoon, remove to plate; let cool.
  4. Meanwhile, cut carrots in half diagonally.
  5. Add carrots and potatoes to pot; cook, covered, for 10 minutes.
  6. Add onions; simmer covered, for 5 minutes or until tender.
  7. Drain, reserving stock; if necessary, add enough more stock to make 5 cups (1.25L).
  8. Remove meat from bones; cut into bite size chunks.
  9. Return clean pot to medium-high heat; melt butter.
  10. Add onion, celery and mushrooms; cook, stirring often, for about 8 minutes or until softened.
  11. Add flour, thyme, salt & pepper; cook, stirring for 1 minute.
  12. Gradually whisk in reserved stock; bring to boil, stirring. Reduce heat and simmer, stirring often, for 5 minutes or until thickened enough to coat back of spoon.
  13. Stir in chicken, potato mixture, cream and peas.
  14. Cover and cook, without lifting lid for about 15 minutes.

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