Name: (The BEST) Chicken Pot Pie Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 3 tablespoons olive oil, divided; 1 large yellow onion, diced (about 1½ cups); 3 large carrots, peeled and diced (about 1 cup); 3 celery stalks, diced (about ¾ cup); 8 ounces baby bella mushrooms, sliced; 4 cloves garlic, minced; ⅓ cup all-purpose flour; 6 cups low-sodium chicken broth; 1 cup whole milk; ½ cup heavy cream; 1½ cups frozen peas; 2 teaspoons dried thyme; 1 teaspoon dried sage; 1 bay leaf; 2 teaspoons kosher salt, or to taste; ½ teaspoon black pepper; 2 tablespoons fresh parsley, chopped; Biscuits or crusty bread for serving

Description

Creamy, comforting chicken pot pie soup loaded with tender chicken, vegetables, and herbs. All the flavors of traditional pot pie in an easy one-pot meal.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 tablespoons olive oil, divided
1 large yellow onion, diced (about 1½ cups)
3 large carrots, peeled and diced (about 1 cup)
3 celery stalks, diced (about ¾ cup)
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
⅓ cup all-purpose flour
6 cups low-sodium chicken broth
1 cup whole milk
½ cup heavy cream
1½ cups frozen peas
2 teaspoons dried thyme
1 teaspoon dried sage
1 bay leaf
2 teaspoons kosher salt, or to taste
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Biscuits or crusty bread for serving

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Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season chicken with 1 teaspoon salt and ¼ teaspoon pepper. Brown chicken on all sides, 6-8 minutes total. Transfer to plate.
2. Add remaining oil to pot. Add onion, carrots, and celery. Cook 5-6 minutes until softened.
3. Add mushrooms and cook 3-4 minutes until browned. Add garlic and cook 30 seconds.
4. Sprinkle flour over vegetables and stir constantly for 2-3 minutes.
5. Gradually whisk in chicken broth, starting with 1 cup then adding remainder in steady stream.
6. Add thyme, sage, and bay leaf. Bring to boil, reduce heat and simmer 10 minutes.
7. Return chicken to pot and simmer 10-12 minutes until cooked through.
8. Stir in milk and cream, bring to gentle simmer. Don’t boil vigorously.
9. Add frozen peas and simmer 2-3 minutes until heated.
10. Remove bay leaf, adjust seasoning with remaining salt and pepper.
11. Stir in fresh parsley before serving.

Notes

Store in refrigerator up to 4 days or freeze up to 3 months. Reheat gently to prevent curdling. Add splash of broth if too thick after storage.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 8g
Sodium: 850mg
Fat: 18g
Carbohydrates: 22g
Fiber: 4g
Protein: 28g