Chicken Pot Pie Soup Recipe (Creamy, Cozy & Family-Friendly)
Ingredients
Chicken & Broth
- 1 lb chicken breasts or thighs (boneless, skinless, bite-sized pieces)
- 6 cups chicken stock (low-sodium preferred)
Vegetables
- 1 medium yellow onion, chopped
- 2 carrots, sliced into thin rounds
- 2 celery stalks, finely chopped
- 8 oz mushrooms, sliced (optional but adds depth)
- 2 Yukon gold potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen or canned corn
Cream & Thickener
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour (or cornstarch for gluten-free option)
- 1/2 cup heavy cream (or half-and-half, coconut milk for dairy-free)
Seasonings
- 3 garlic cloves, minced
- 1 tsp dried thyme (or 1 Tbsp fresh)
- 1/2 tsp black pepper
- Salt to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Sauté the Vegetables: In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes, stirring, until softened. Add mushrooms and garlic, cook another 3–4 minutes until fragrant.
- Create the Base: Sprinkle flour over the veggies. Stir constantly for 1 minute to form a roux (this prevents a floury taste later).
- Add Broth & Potatoes: Slowly whisk in chicken stock. Add potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer 12–15 minutes until potatoes are fork-tender.
- Cook the Chicken: Stir in chicken pieces. Cook 7–8 minutes until no longer pink inside.
- Add Creaminess: Reduce heat to low. Stir in heavy cream until smooth.
- Finish the Soup: Add frozen peas, corn, and parsley. Cook 5 minutes until peas are bright green and corn is tender. Taste and adjust seasonings.
Notes
- Meal Prep Friendly:
- Soup tastes even better the next day once flavors meld. That’s worth highlighting for meal-prep readers.
- Suggest cooling fully before refrigerating (to avoid cream separation).
- Serving Suggestion:
- Homemade biscuits, puff pastry squares, or even pie crust crackers can give back that “pot pie” crunch without needing a full pie shell.