Easy Chicken Pot Pie Soup
ID: 4d03b189...
A creamy, comforting, and hearty chicken pot pie soup packed with shredded chicken, tender potatoes, carrots, peas, and corn. Made in a single pot, it delivers all the classic, rich flavors of a traditional chicken pot pie without the hassle of making a pie crust.
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🍳 Cooking Flow
Sauté onions, carrots, and celery in butter, then add garlic and flour to create a roux base. → Gradually whisk in the chicken stock to prevent lumps, then add potatoes and thyme. → Simmer the soup until the potatoes are tender, seasoning with salt and pepper. → Stir in the shredded chicken, peas, corn, milk, and heavy cream. → Simmer gently for 5-10 minutes to heat through, then garnish with fresh parsley and serve.
Cooking Steps
Brief Cooking Order
Sauté onions, carrots, and celery in butter, then add garlic and flour to create a roux base. → Gradually whisk in the chicken stock to prevent lumps, then add potatoes and thyme. → Simmer the soup until the potatoes are tender, seasoning with salt and pepper. → Stir in the shredded chicken, peas, corn, milk, and heavy cream. → Simmer gently for 5-10 minutes to heat through, then garnish with fresh parsley and serve.
Introduction
A creamy, comforting, and hearty chicken pot pie soup packed with shredded chicken, tender potatoes, carrots, peas, and corn. Made in a single pot, it delivers all the classic, rich flavors of a traditional chicken pot pie without the hassle of making a pie crust.
Step 1
Melt 1/3 cup of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Step 2
Dice the yellow onion, peel and dice the carrots into 1/2-inch pieces, and thinly slice the celery stalks.
Step 3
Add the diced onion, carrots, and celery to the melted butter. Cook, stirring occasionally, for about 7 minutes until the vegetables start to soften.
Step 4
Add the minced garlic and cook for about 1 minute until fragrant. Sprinkle 1/3 cup of all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Step 5
Slowly pour in 6 cups of chicken stock while stirring continuously to prevent flour lumps from forming.
Ingredients List
Important Notes
Using Yukon Gold potatoes provides a creamy, velvety texture after cooking, whereas Russet potatoes can become dry and powdery.
Whisk or stir the chicken stock in very slowly at first to ensure the flour incorporates smoothly without clumping.
Using a store-bought rotisserie chicken is a great shortcut that saves cooking time and adds wonderful flavor.
Avoid bringing the soup to a rolling boil after adding the milk and heavy cream, as high heat can cause the dairy to curdle or separate.
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