1.25 - 1.5lbschicken breast(cut into small pieces)
3carrots(peeled and chopped, or thumbelina/Parisian carrots)
1leek(quartered and sliced thin)
1yellow onion(chopped)
2tablespoonsall purpose flour
4cupschicken broth
1poundred potatoes(skin-on, diced small)
1/2cupbaby peas(or more)
Fresh thyme(several sprigs)
1/2 - 2/3cupheavy cream
Instructions
Melt butter over medium high heat in a large Dutch oven. Season chicken with salt and pepper. Add chicken and cook until browned or opaque and cooked through, about 4-6 minutes. Remove chicken and keep warm.
Add carrots, onion, and leek to the Dutch oven. Season with salt and pepper and cook until vegetables begin to soften, 4 - 5 minutes. Add flour and cook for 2 minutes.
Add chicken broth slowly and bring to a boil.
Add potatoes, peas, and thyme, reduce heat and simmer uncovered until cooked through. If stew is getting too thick, cover while continuing to simmer. Add cooked chicken back to the Dutch oven and cook just until warmed.
Add heavy cream. Season with salt and pepper to taste, if necessary.