Chicken Pot Pie Soup
This Chicken Pot Pie Soup is a one-pot recipe that's hearty, creamy, and cozy. It's easy to make with straightforward ingredients and yields a comforting meal perfect for family dinner — all ready in 1 hour.
Servings: 6 servings
Ingredients
- 2 Tablespoons 30 milliliters olive oil
- 1 pound chicken breasts or chicken thighs diced
- 2 teaspoons salt divided
- ½ teaspoon pepper divided
- 2 Yukon Gold potatoes diced
- 3 carrots diced
- 2 celery stalks diced
- 1 medium yellow onion diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup 30 grams all-purpose flour
- 4 cups 32 ounces chicken broth
- 1 cup 135 grams frozen corn
- 1 cup 134 grams frozen peas
- 1 cup 240 milliliters heavy cream
Optional Garnishes:
- Freshly-cracked black pepper
- Chopped parsley
Instructions
- Preheat Pot: Heat oil in a large pot or Dutch oven over medium heat.
- Cook Chicken: Add chicken to pot and sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top. Cook until chicken is cooked throughout, about 5-6 minutes, turning chicken over to cook all sides as it cooks. Then, using a slotted spoon or tongs, transfer cooked chicken to a plate and set aside.
- Sauté Vegetables: Add diced potatoes, carrots, celery, and onion into the same pot. Stir vegetables together and sauté until onions start to look translucent, about 3-4 minutes.
- Add Seasonings: Stir in remaining 1 ½ teaspoons salt, remaining ¼ teaspoon pepper, thyme, parsley, garlic powder, and paprika, and cook for an additional 1 minute.
- Add Flour: Sprinkle flour directly over sautéed vegetables and stir well to coat, cooking for 1 minute. (This is done instead of making a separate roux.)
- Stir in Broth, Add Chicken, Then Simmer: Pour in chicken broth, stirring constantly to avoid lumps from forming. Add cooked chicken back in. Bring to a simmer, then let it cook until potatoes are tender, about 15 minutes, stirring occasionally.
- Stir in Frozen Vegetables: Stir in frozen corn and peas and cook for 3-4 minutes.
- Stir in Heavy Cream: Stir in the heavy cream and let it simmer for another 2-3 minutes. Carefully taste and add more salt and pepper, based on taste preferences.
- Serve: Ladle soup into bowls, garnish with pepper and parsley, then serve.
Video
Notes
Refrigerator Storage: Store the soup in an airtight container in the fridge for up to 3-4 days. I would not freeze this one; the potatoes and cream won’t thaw well.
Reheating Instructions: Transfer the soup to a saucepan and warm over medium heat on the stovetop until heated through. Or, microwave in 30-second increments, stirring after each time, until heated through.