Southern Style Chicken Stew

A simple fall favorite in North Carolina, best served on a patio with friends and adult beverages flowing


  • Chicken – whole pieces or bone-in/boneless chicken breasts.
  • Chicken stock, All-Purpose Flour
  • Whole Milk, Butter
  • Salt, Black Pepper


  • Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cups of cooking liquid.
  • When chicken is cool enough to handle, remove skin and meat. Shred meat and return it to the cooking liquid. Add chicken stock, then bring the mixture to a simmer.
  • In a small bowl, mix together flour, milk and butter to make a slurry. Gently spoon into simmering liquid and stir until incorporated. Add more milk and stir. Taste and add additional salt and pepper (we like lots of pepper) if needed.