Hi Lori! If cooking on high your best bet is probably to add the cream closer to the end. Sometimes it just looks a little chunky because some of the fat from the chicken releases, or there are bits of corn starch that aren’t completely dissolved by the cream when it is added.

I don’t recommend freezing anything with potatoes as their texture gets funny. If you leave the potatoes out it could be frozen.

Yes I think that would work great!

Thank you Marquis!

I made this tonight for my family and my 8 year old daughter said it was the best meal she had ever had! I did add the heavy cream at the end with the corn starch slurry and it turned out great. Amazing flavors, this will go into our regular rotation. Thank you for the recipe!!

I’m sorry to hear that Katie!

I agree with several of the comments here that the heavy cream curdled during cooking. There was not enough broth – I added more than the recipe suggested in the beginning, but would have added even more. The flavor was good. But I don’t know if I’ll make this again.