One-Pot Creamy Chicken Pot Pie Soup
You get all the comforting, rich flavors of classic chicken pot pie in one simple pot, without the fuss of making a pastry crust. This hearty soup is perfect for a quick weeknight meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 cup heavy cream or half-and-half
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: Fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste. This step helps thicken your soup.
- Slowly whisk in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let it simmer for 10 minutes, or until the carrots are tender.
- Stir in the shredded chicken, frozen peas, and frozen corn. Heat through for about 5 minutes.
- Reduce the heat to the lowest setting. Stir in the heavy cream or half-and-half. Heat gently until warmed through; do not let the soup boil once the cream is added.
- Season with salt and pepper to your taste.
- Ladle the creamy chicken pot pie soup into bowls and garnish with fresh parsley, if desired.
Notes
- For an extra savory flavor, use a high-quality, low-sodium chicken broth.
- If you want a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl, then stir this slurry into the simmering soup during the last 5 minutes of cooking.
- Serve this soup with flaky biscuits or crusty bread for dipping to mimic the classic pot pie experience.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 550
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 95