Description
Chicken Pot Pie Soup is a creamy, hearty one-pot meal that combines tender chicken, vegetables, and potatoes in a rich, savory broth. It delivers all the comfort of chicken pot pie without the crust.
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 3 tbsp unsalted butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk or half-and-half
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1 tsp dried thyme
- 1 tsp dried parsley or Italian seasoning
- Salt and black pepper to taste
- Optional: 1/2 cup heavy cream for extra richness
- Optional: biscuits or puff pastry for serving
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Sprinkle in flour, stirring constantly for 1 minute to form a roux.
- Slowly whisk in chicken broth to avoid lumps.
- Add potatoes, thyme, parsley, salt, and pepper. Bring to a simmer and cook 10–12 minutes, until potatoes are tender.
- Stir in milk or half-and-half, then add shredded chicken and peas. Simmer 5 minutes until heated through and creamy.
- Taste and adjust seasonings. Serve hot with biscuits or puff pastry if desired.
Notes
- Swap in leftover turkey for the chicken.
- Add corn, green beans, or extra veggies to bulk it up.
- Use low-fat milk for a lighter version, or heavy cream for extra richness.
- Make it gluten-free by thickening with cornstarch instead of flour.
- For added thickness, mash some cooked potatoes or add a cornstarch slurry.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
