Description
A creamy, comforting soup that captures all the flavors of classic chicken pot pie in a simple one-pot recipe. Tender chicken, fresh vegetables, and a rich, satisfying broth make this the perfect comfort food for any day.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 large onion, diced (about 1 cup)
- 3 carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth (low sodium preferred)
- 2 cups whole milk or heavy cream
- 1 pound boneless, skinless chicken breasts or thighs
- 2 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until softened.
- 2. Add garlic and cook 30 seconds until fragrant.
- 3. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to create a roux.
- 4. Gradually add chicken broth while stirring continuously to prevent lumps.
- 5. Add milk or cream and bring to a gentle simmer.
- 6. Add seasoned chicken, potatoes, thyme, sage, and bay leaf. Simmer 20-25 minutes until chicken is cooked through.
- 7. Remove chicken, shred into bite-sized pieces, and return to pot. Remove bay leaf.
- 8. Add frozen peas and corn, cook 3-4 minutes until heated through.
- 9. Season with salt and pepper to taste. Stir in fresh parsley before serving.
Notes
Store refrigerated for 3-4 days. Reheat gently to prevent curdling. Can be frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g