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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.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 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.