Chicken Pot Pie Soup Recipe

Ingredients

• 2 tablespoons neutral oil (like canola or grapeseed)
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 6 cups chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 cups red potatoes, cubed
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Build the Flavor Base

Pat the chicken breast cubes dry and season them with the salt and pepper.

In a large Dutch oven or heavy-bottomed pot, heat the neutral oil over medium-high heat. Working in batches, sear the chicken until golden brown on all sides. Transfer the seared chicken to a plate.

Make the Soup

Reduce the heat to medium. Add the butter to the pot. Once melted, add the onion, carrots, and celery. Cook, stirring occasionally, for ~8-10 minutes, until the vegetables are soft. Add the minced garlic and cook for one minute more until fragrant.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This is your roux, and cooking it removes the raw flour taste.

Slowly whisk in the chicken broth until no lumps remain. Add the thyme sprigs, bay leaf, and the cubed potatoes. Bring the soup to a simmer.

Simmer and Finish

Return the seared chicken to the pot. Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.

Remove the thyme sprigs and bay leaf.

Stir in the frozen peas, frozen corn, and heavy cream. Let the soup cook for another 5 minutes, but do not let it come to a rapid boil.

Stir in the fresh parsley. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot.

Chicken Pot Pie Soup

This is my stovetop version of chicken pot pie, made in a single pot. The key is building flavor in layers: searing the chicken to create a fond, cooking the aromatics, and making a classic roux to thicken the soup. This method creates a rich, creamy soup that tastes like it’s been simmering all day.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Ingredients

• 2 tablespoons neutral oil like canola or grapeseed
• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large yellow onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 6 cups chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 cups red potatoes cubed
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream
• 2 tablespoons fresh parsley chopped

Instructions

• Pat chicken dry and season with salt and pepper.
• Heat oil in Dutch oven over medium-high heat; sear chicken in batches until golden. Remove to plate.
• Melt butter in pot; add onion, carrots, celery. Cook 8-10 minutes until soft.
• Add garlic, cook 1 minute.
• Stir in flour, cook 2 minutes.
• Gradually whisk in broth until smooth.
• Add thyme, bay leaf, potatoes, and chicken. Bring to simmer.
• Cover and cook 20-25 minutes until potatoes are tender.
• Remove thyme and bay leaf.
• Stir in peas, corn, and cream. Cook 5 minutes.
• Add parsley, adjust seasoning, serve hot.

Notes

Do not boil after adding cream. Keep at gentle simmer.