Creamy Chicken and Leek Stew (AIP, Paleo, SCD, Whole30)

Creamy Chicken and Leek Stew (AIP, Paleo, SCD, Whole30)

Oh, man. You guys! I’m showing some restraint in bestowing upon this recipe a simple name for clarity’s sake because what I really want to call this dish is Lovely Luscious Goodness So Daaayum Delish You Feel Like You’re Getting Away With Something Naughty Stew.

Can you tell I’m feeling all the feels for this hellishly good Creamy Chicken and Leek Stew?

This is a dish that proves to the naysayers it doesn’t take much more than the simplest of whole foods to combine in a way so nourishing and satiating, you won’t give a flying F if it’s not just the dog watching you unabashedly pick up that bowl and lick it clean.alternate

Before we get to the recipe below, I have a few thoughts about the making of this dish and potential variations:

  1. Some peeps find celeriac hard to source. I suppose in that case you could replace it with parsnips (for a paleo/AIP variation) or rutabaga (for a SCD variation), but I do worry that parsnips might render the flavour too sweet and rutabaga slightly bitter. I’ll give it a go soon and let you know. Basically, I’m saying celeriac works, like, really well in a way that shouldn’t be messed with.
  2. The additional simmering step (Step 7) of uncovering allows the broth to reduce just enough to enhance a thicker stew-like texture, not to mention it heightens a richer overall flavour, which I think is important, but if you’re pressed for time, you could skip this.
  3. If you decide to double (which I did after making this once because we wanted more, more, more), increase the initial covered simmering time to 30 minutes and the additional uncovered simmering time to about 20 minutes.

Okay, lovelies. Here’s the recipe so that you too can get to licking those bowls clean.

5.0 from 7 reviews
Creamy Chicken and Leek Stew (AIP, Paleo, SCD, Whole30)
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 4-6
  • 2 tbsp extra-virgin olive oil
  • 1 lb. skinless, boneless chicken breast or thighs, cut into 1-inch pieces
  • 1 tsp sea salt
  • 1 large leek, white and light green part only, halved and sliced thinly (about 2 cups)
  • 3 medium carrots, peeled and chopped (about 2 cups)
  • 1 medium celeriac, peeled and chopped (about 2 cups)
  • 1 garlic clove, crushed
  • 1 tbsp fresh thyme, chopped (or 1 tsp of dried thyme leaves)
  • 1 c stock (I like stock made from a combination of beef and chicken bones -- richer flavah flave!)
  • ¼ c full fat coconut milk
  • 1 tsp Dijon mustard (Omit if on elimination phase of AIP.)
  1. Season chicken with salt.
  2. Heat 1 tbsp of olive oil in a large, fairly deep, saucepan or a Dutch oven over medium-high heat.
  3. Add chicken and cook, stirring frequently until chicken is lightly browned and cooked through, about 5 minutes.
  4. Add remaining oil to Dutch oven or saucepan along with the leeks, carrots, and celeriac. Stir well and allow the vegetables to "sweat" for a further 5 minutes.
  5. Stir in garlic and thyme. Cook an additional minute until fragrant.
  6. Add stock. Bring to a gentle boil, cover, then reduce to a simmer for 20 minutes.
  7. Uncover and allow stew to simmer for a further 15 minutes.
  8. Whisk in coconut milk and Dijon mustard (if not following elimination phase AIP). Remove from heat.
  9. Garnish with additional fresh thyme leaves or chopped parsley.


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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 27 comments for this article
  1. Marisa at 8:22 pm

    Oh man, this is no joke. I just made this stew today, ate a bowl, then immediately went back for seconds. It is AMAZINGLY delicious and incredibly flavorful. Thanks for such a great recipe!

  2. Kimberly Singh at 7:52 pm

    This looks so wonderful and I would love to make it. Would you have any recommendations for a substitution for the coconut milk? I’m highly sensitive to coconut and can’t tolerate it at all.

    • Martine Partridge Author at 2:08 am

      Hi, Kimberly. You could try mixing 1/4 c of stock with 1 tsp of arrowroot and stir that mixture into the stew at the last minute before serving. I haven’t tried that myself, but that would likely still give you the slightly thicker, creamier texture without the coconut. Let me know if you give that a try! 🙂

  3. Paula at 5:58 pm

    This was a wonderfully delicious meal. The celeriac was perfect and the hint of Dijon was a nice surprise on the palate. Will definitely be doubling this recipe the next time around………..which will be this weekend!! Thank you so much!

  4. Mandy @OrganicallyMandy at 12:20 am

    Made this for my friend, her kids, and my kids tonight. Despite the craziness, which is per usual to be honest, I only made one mistake and put in a tablespoon of Dijon rather than a teaspoon. I think the teaspoon is the way to go! 🙂 Still delicious, beautiful, and enjoyed by everyone. Adding Dijon to a stew was a great idea! Thank you!

    • Martine Partridge Author at 2:58 pm

      Hi, Mandy. Thanks for stopping by to tell me about sharing this recipe with your family and friends — I love hearing back from readers who have tried the recipes. Yeah, a tablespoon of Dijon might be a bit…strong (ha!) on the palate, but, then again, some people dig that kind of flavour. 😉 I’m glad it all worked out!

  5. Christina at 6:48 pm

    I know leeks are a big part of this dish, but can you substitute them with just the green parts? I’m low-fodmap at the moment, but this dish looks delicious.

    • Martine Partridge Author at 1:21 pm

      Hi, Christina. You could certainly try! I know many recipes that adapt for low-FODMAP using just the green part of the leeks. Let me know how it goes if you decide to experiment. 🙂 I’m always interested to hear about successful substitutions. 🙂

  6. Wendy at 9:09 pm

    this stew is amazing! I printed out the recipe a few weeks ago and my family and I have already enjoyed it a couple of times. The first time we had we decided the next batch would have to be doubled. LOL! In fact, we are having some for tonight’s dinner. My Mom and I did AIP batch cooking on Monday and this stew came together then, along with a few more of your recipes. Thank you, thank you, thank you for sharing them!

  7. Susan at 3:43 am

    Thank you! This is really excellent, even my non-AIP, non-Paleo husband liked it!
    I made it without the Dijon because I haven’t been able to find one that I trust (ie., made with wine vinegar instead of the dreaded “vinegar” – which could be made from wheat or corn). Can you suggest a brand?

  8. Arley at 5:34 pm

    NOM NOM NOM! This is one seriously delicious stew. I’ve made it twice so far and I can see that it will be part of the regular rotation this season. Thanks!

    • Martine Partridge Author at 8:27 pm

      With the celeriac I do not taste anything overtly coconut; however, I’ve made this with parsnip instead, and I find the coconut milk stands out more. Hopefully that helps answer your question. 🙂

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