Description
All the cozy, creamy comfort of a classic chicken pot pie—transformed into an easy, one-pot soup with tender chicken, hearty vegetables, and a velvety broth. Perfect for chilly nights and busy weeknights.
Ingredients
- Base Ingredients:
- 3 tbsp butter
- 1 medium onion, diced
- 2 celery stalks, sliced
- 2 carrots, chopped
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- Broth & Seasonings:
- 4 cups chicken broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried parsley
- Vegetables:
- 2 cups russet potatoes, diced
- 1 cup frozen peas
- 1 cup frozen corn
- Protein & Creaminess:
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- Optional Toppings:
- Fresh parsley, chopped
- Freshly cracked black pepper
- Buttermilk biscuits or puff pastry croutons
Instructions
- Sauté veggies: Melt butter in a large pot over medium heat. Add onion, celery, carrots, and garlic. Cook 5–7 minutes until soft.
- Make roux: Sprinkle flour over vegetables; stir 1–2 minutes until golden and fragrant.
- Add broth: Gradually pour in chicken broth, stirring constantly. Add salt, pepper, thyme, and parsley. Bring to a gentle boil.
- Cook potatoes: Add diced potatoes. Simmer 10–12 minutes until tender.
- Add chicken & veggies: Stir in shredded chicken, corn, and peas. Cook 3–5 minutes until heated through.
- Add cream: Reduce heat to low. Stir in heavy cream. Warm gently—do not boil.
- Serve: Garnish with fresh parsley and pepper. Serve with warm biscuits for a true pot-pie experience.
Notes
- Use rotisserie chicken for quick prep and rich flavor.
- For gluten-free: replace flour with GF 1:1 blend or use cornstarch slurry.
- For dairy-free/lighter: swap heavy cream with evaporated milk or unsweetened oat cream.
- Freeze before adding cream for best texture after thawing.
- Add peas at the end to preserve color and sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American