Description

This creamy, comforting soup has all the flavors of classic chicken pot pie—without the crust! It’s loaded with tender chicken, hearty vegetables, and a rich, velvety broth, making it a perfect one-pot meal for chilly nights.

Ingredients

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Instructions

Sauté the Aromatics:
- In a large pot over medium heat, melt butter.
- Add onion, garlic, carrots, and celery, cooking for 3-4 minutes until softened.
Thicken the Base:
- Stir in flour and cook for 1 minute, stirring constantly.
- Slowly whisk in chicken broth until smooth.
Simmer the Soup:
- Add potatoes, salt, pepper, thyme, and poultry seasoning.
- Bring to a simmer and cook for 10-12 minutes, until potatoes are fork-tender.
Add Chicken & Vegetables:
- Stir in shredded chicken, frozen peas, and corn.
- Reduce heat and let simmer for 5 more minutes.
Make it Creamy:
- Pour in heavy cream, stirring well.
- Let cook for 2-3 more minutes (do not boil).
Serve Hot:
- Garnish with fresh parsley and serve with biscuits, puff pastry, or crusty bread!

Notes

Want it Thicker? Mash some potatoes or add extra flour at the beginning.
Make it Dairy-Free: Use coconut milk instead of cream.
Storage: Refrigerate for 3-4 days or freeze for up to 3 months.

Nutrition

Calories: 380
Sugar: 6g
Sodium: 750mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 22g
Cholesterol: 75mg