Creamy Chicken Pot Pie Soup (Printable Version)

A comforting bowl loaded with tender chicken, potatoes, carrots, and peas in a rich, creamy broth infused with thyme and herbs.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced

→ Poultry

08 - 3 cups shredded rotisserie chicken, skin and bones removed

→ Dairy & Liquids

09 - 1/3 cup all-purpose flour
10 - 4 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream

→ Herbs & Seasonings

13 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon kosher salt, plus more to taste
17 - 2 tablespoons fresh parsley, chopped for garnish

# How to Make It:

01 - Melt butter in a large Dutch oven or soup pot over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes and cook for 2 minutes while stirring occasionally.
04 - Sprinkle flour over the vegetables and stir well to coat, cooking for 1 to 2 minutes to remove the raw flour taste.
05 - Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom. Add milk, thyme, bay leaf, salt, and pepper.
06 - Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10 to 12 minutes until potatoes are fork-tender.
07 - Stir in the shredded chicken, frozen peas, and heavy cream. Simmer uncovered for 5 to 8 minutes until soup is thickened and heated through.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and feels like you spent all day cooking.
  • One pot means less dishes, more time actually enjoying what you made.
  • The creaminess tastes indulgent but balances beautifully with bright herbs and tender vegetables.
02 -
  • Don't skip the step of cooking out the raw flour taste, or you'll taste it like a faint unpleasant chalky note through the whole soup.
  • If your soup looks too thin after adding the cream, let it simmer uncovered a few extra minutes, but don't panic if it's still a touch soupy since it will thicken as it cools slightly.
03 -
  • Keep your broth low-sodium so you control the salt, not the cans controlling you.
  • Taste as you go and don't be shy about adjusting seasoning at the end, because the flavors only become clearer as it sits.
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