A creamy and comforting soup that captures all the flavors of chicken pot pie—minus the crust. Packed with tender chicken, vegetables, and a velvety broth, it’s perfect for cold nights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tbsp butter
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
2 Yukon Gold potatoes, peeled and diced
2 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream or half-and-half
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (or 1 tsp fresh)
1 bay leaf
2 tbsp chopped fresh parsley
Instructions
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In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until soft. Stir in garlic and cook for 1 minute.
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Add flour and stir constantly for 2 minutes.
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Slowly whisk in broth. Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
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Cover and cook for 15 minutes, until potatoes are tender.
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Stir in chicken, peas, corn, and cream. Simmer 5 minutes.
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Remove bay leaf. Adjust seasoning. Garnish with parsley and serve.