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A creamy, comforting soup capturing the classic flavors of chicken pot pie without the crust, featuring tender chicken, potatoes, carrots, peas, and a rich broth. Ideal for quick, cozy meals.

Ingredients

Scale
  • 6 Tbsp. Unsalted Butter
  • 1 Cup Onion, chopped
  • 2 Carrots, chopped
  • 2 Celery sticks, chopped
  • 3 Garlic cloves, minced
  • ⅓ Cup Flour
  • 5 Cups Chicken Stock
  • ¾ teaspoon Sea Salt
  • ½ teaspoon Black Pepper
  • 1 lb. Yukon Gold potatoes, peeled and sliced into ¼” thick pieces
  • 4 Cups Cooked Chicken, shredded
  • 1 Cup Frozen Peas
  • 1 Cup Corn
  • ½ Cup Half and half cream
  • 1 Bay Leaf
  • ¼ cup parsley, finely chopped, plus more for garnish

Instructions

  1. Melt the butter in a large stockpot or Dutch oven over medium-low heat.
  2. Add chopped onions, celery, and carrots and sauté 4–5 minutes until soft and fragrant.
  3. Stir in minced garlic and cook 30 seconds.
  4. Sprinkle in the flour and stir continuously, cooking 1–2 minutes to remove the raw flour taste.
  5. Gradually whisk in the chicken stock until smooth, then add sea salt, black pepper, and the bay leaf.
  6. Add peeled, sliced Yukon Gold potatoes and simmer gently 10–12 minutes until tender but not falling apart.
  7. If using frozen vegetables, add the peas and corn toward the end so they stay firm; stir them in and bring the soup back to a simmer.
  8. Temper the half-and-half by whisking a small amount of hot soup into it, then stir the tempered half-and-half into the pot.
  9. Add the shredded cooked chicken and stir to combine.
  10. Simmer another 10 minutes or until the soup is hot and the chicken is warmed through.
  11. Taste and adjust seasoning as needed, remove the bay leaf.
  12. Sprinkle chopped fresh parsley on top before serving.

Notes

Use cooked or rotisserie chicken to save time and keep chicken tender., Add frozen peas and corn toward the end to maintain texture., Whisk chicken stock slowly after adding flour to prevent lumps and ensure a smooth base., Temper half-and-half cream by mixing some hot soup into it before adding to avoid curdling., Adjust thickness after resting by thinning with stock or milk or thickening with a cornstarch slurry if needed., Season towards the end since potatoes absorb salt., Add herbs like dried thyme, oregano, or fresh parsley for extra flavor before serving., Make-ahead tip: prepare soup base without half-and-half and chicken; add them when reheating., Freezing tip: freeze without dairy and chicken; add them after thawing before serving., Reheat gently to avoid curdling; add stock or water if too thick., Customizations: Serve with biscuits or crusty bread for added comfort.

Nutrition

Find it online: https://cookerygood.com/chicken-pot-pie-soup-an-easy-and-simple-recipe-happily-unprocessed/