Description
A creamy, one-pot comfort soup that captures the flavor of a classic chicken pot pie without the soggy crust. Ready in 30 minutes, it uses pantry staples and leftover chicken for an easy weeknight dinner.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 medium russet or Yukon Gold potatoes, diced into ½-inch cubes
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1 cup heavy cream
- 3 cups cooked chicken, diced
- 1 cup frozen peas
- Salt and black pepper to taste
- Optional garnish: fresh parsley, flaky sea salt, sour cream, or crumbled bacon
Instructions
- Dice the onion, carrots, celery, and potatoes into uniform sizes.
- Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until onions are translucent and carrots soften.
- Reduce heat to medium-low. Sprinkle flour over the vegetables and butter. Whisk constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
- Slowly pour in chicken broth while whisking to incorporate the roux. Add diced potatoes, thyme, and bay leaf.
- Bring to a simmer, then reduce heat to low. Cover and cook for 10-15 minutes until potatoes are tender.
- Stir in heavy cream. If using raw chicken, add it now and simmer until cooked through. If using cooked chicken, add it now just to warm through.
- Add frozen peas in the last 2 minutes to warm them through. Do not boil after adding cream.
- Remove bay leaf. Season with salt and black pepper to taste. Serve hot with optional garnishes.
Notes
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend or cornstarch slurry. To lighten the recipe, use half-and-half or whole milk instead of heavy cream. The soup does not freeze well due to the dairy; freeze the base without cream and add cream upon reheating. If the sauce is too thick, add more broth or cream. If too thin, simmer uncovered or use a cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 680
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
Keywords: chicken pot pie soup, comfort food, easy dinner, one pot meal, 30 minute recipes, winter soup, leftover chicken recipes