Heat 2 tablespoons olive oil in a large Dutch oven or rimmed skillet over medium meat.
Add in the 1 1/2 pound chicken breast and sprinkle with 1 teaspoon Italian seasoning, Kosher salt and pepper. Cook until slightly golden on all sides, then set aside. 4-5 minutes.
To the same preheated pot, add 1 small onion (diced), 2 large carrots (chopped), and 2 stalks celery (diced), and cook, stirring occasionally for 3-4 minutes.
Sprinkle with 3 tablespoons gluten-free flour and continue to cook for 1 minute more. Add 3 cups chicken broth or chicken stock and stir until well combined.
Stir in the diced 1 ½ cups potatoes, 1 ½ cups sweet potatoes, 1 red bell pepper (diced) browned chicken, and A few sprigs of fresh rosemary. Mix well to combine and allow it to get to a boil. Reduce the heat and cover the pot; simmer for about 30 minutes.
Once the time is up and the veggies are tender, remove and discard the herb sprigs.
Stir in the 1 cup frozen peas and 4 ounces cream cheese. Mix well and stir for a minute or so.
Sprinkle with chopped parsley if desired and enjoy!
Video
Notes
Switch out the chicken with another protein like lean beef
Feel free to switch out some of the veggies with other veggies like green beans or zucchini.
Any potatoes will work. I used sweet potatoes to mix it up a bit with a hint of sweetness but you can certainly make this chicken stew without.
Try adding some greens like spinach or kale
Swap the cream cheese with some coconut milk or heavy cream.
If you don't have chicken broth, use vegetable broth or chicken bouillon and water.