A creamy, satisfying soup version of the classic chicken pot pie. Packed with chicken, vegetables, and a rich, flavorful broth—no crust needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 tbsp butter
1 onion, finely chopped
2 carrots, diced
2 celery stalks, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
2 Yukon Gold potatoes, diced
2 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream or half-and-half
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (or 1 tsp fresh)
1 bay leaf
2 tbsp fresh parsley, chopped
Instructions
-
Melt butter in a large pot. Sauté onion, carrots, and celery for 6–8 minutes. Add garlic and cook 1 more minute.
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Stir in flour and cook for 2 minutes.
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Gradually add broth while stirring. Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
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Cover and cook 15 minutes or until potatoes are tender.
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Add chicken, peas, corn, and cream. Simmer for 5 more minutes.
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Remove bay leaf. Adjust seasoning. Garnish with parsley.