One-Pot Creamy Chicken Pot Pie Soup

Creamy chicken and vegetable soup with peas, carrots, corn, potatoes, and herbs in a white pot, garnished with black pepper and fresh parsley.

One-Pot Creamy Chicken Pot Pie Soup

Creamy chicken pot pie soup made in one pot with shredded rotisserie chicken, Yukon Gold potatoes, carrots, peas, and corn in a cream broth with fresh herbs. All the comfort of a classic pot pie filling, with no crust to roll out and no canned soup, on the table in 45 minutes. Make it in the Dutch oven on the stovetop, in an Instant Pot, or in a slow cooker.

Course Soup

Cuisine American

Keyword chicken pot pie soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 564kcal

Author Julia

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion diced
2 medium carrots peeled and diced
2 stalks celery diced
4 cloves garlic minced
1 tablespoon fresh thyme chopped
1 teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup all-purpose flour
5 cups chicken stock
1 cup Yukon gold potatoes diced into ½-inch cubes
¾ cup heavy cream
3 cups rotisserie chicken shredded
1 cup frozen peas
1 cup frozen corn
¼ cup fresh parsley finely chopped

US Customary - Metric

Instructions

Cook the vegetables. In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Once melted, add the onion, carrots, and celery. Sauté for about 5 to 7 minutes, stirring occasionally, until softened.
Add the garlic, thyme, Italian seasoning, salt, and pepper. Cook for 30 to 60 more seconds, just until fragrant.
Thicken the base. Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes. The flour should coat everything and look slightly pasty.
Add stock: Slowly pour in 1 cup of the chicken stock, stirring well to create a smooth base. Once combined and slightly thickened, gradually add the remaining chicken stock, while stirring as you go.
Simmer the potatoes. Add the diced potatoes. Bring the soup to a gentle simmer (not a hard boil), then reduce the heat to medium-low and cook uncovered for 12 to 15 minutes, or until the potatoes are fork-tender. The soup will thicken as it simmers.
Add the cream and chicken. Lower the heat slightly. Stir in the heavy cream. Add the shredded rotisserie chicken, frozen peas, and frozen corn. Simmer gently for about 5 to 7 minutes, just until heated through and the peas are bright green.
Turn off the heat. Stir in the finely chopped parsley. Taste and adjust with salt and freshly cracked black pepper. Ladle into bowls and garnish with additional parsley and freshly cracked pepper.

Notes

Using raw chicken (Option 1 - Cook it while the stock simmers): Add 1 pound of boneless chicken breasts or thighs after the stock in step 4. Simmer until they reach 165°F (74°C), about 12 to 18 minutes, then remove, shred, and return to the pot in step 6.
Using raw chicken (Option 2 - Cook it in the same pot in advance): Season 1 ½ pounds of boneless chicken thighs or breasts, sear them in the pot in a little oil until cooked through, then remove and shred. Make the soup in the same pot and stir the chicken back in at step 6.
Don't boil after the cream: Keep the soup at a gentle simmer once you add the heavy cream so the dairy stays smooth.
Potatoes: Yukon gold or red potatoes hold their shape. Russets break down and can turn the soup grainy.
Gluten-free. Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Or skip the flour entirely and whisk 3 tablespoons cornstarch into the cold heavy cream, then stir it in at step 6 and simmer until thickened.
Dairy-free: Use olive oil in place of the butter and full-fat coconut milk in place of the cream, added off the heat.
Slow cooker. Cook the vegetables, garlic, herbs, and flour on the stove through step 4, then transfer to a slow cooker with the potatoes. Cook on low for 5 to 6 hours or on high for 2 to 3 hours. Stir in the cream, chicken, peas, and corn during the last 20 minutes, then finish with parsley and taste for salt and pepper.
Instant Pot. Use the Sauté function for steps 1 through 3, then add the stock, potatoes, seal, and cook on high pressure for 5 minutes with a quick release. Switch back to Sauté, stir in the cream, chicken, peas, and corn, and simmer for 5 minutes. Turn the pot off, stir in the parsley, and season to taste.
You will need these supplies: large pot or Dutch oven, cutting board, knife, vegetable peeler, measuring cups and spoons, wooden spoon, ladle.

Storage and Make-Ahead

Refrigerator: Cool completely and store in an airtight container for up to 4 days.
Reheating: Warm gently on the stove over medium-low heat, stirring often, until the soup reaches 165°F (74°C). Add a splash of stock to loosen it. Avoid a hard boil, which can cause the cream to separate.
Freezer: Cream-based soups can turn grainy after freezing. For best results, make the soup through step 5 and freeze it before the cream goes in, for up to 2 months. Thaw overnight in the fridge, reheat, then add the cream, chicken, peas, and corn.
Make-ahead: Dice the onion, carrots, celery, and potatoes up to 2 days in advance. Keep the potato cubes submerged in cold water in the fridge so they do not brown, and drain them before using.

Nutrition