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Creamy Chicken Pot Pie Soup

Creamy chicken pot pie soup simmers chicken, potatoes, and vegetables in a rich broth, then finishes with cream and peas. Tender chicken and soft vegetables make this a cozy one-pot dinner with classic pot pie flavor.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 cup frozen peas

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, celery, salt, and pepper and cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute until it coats the vegetables.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the chicken breasts, potatoes, thyme, and bay leaf and bring the soup to a boil.
  7. Reduce the heat to maintain a gentle simmer and cook uncovered for 18–22 minutes, until the potatoes are tender and the chicken reaches 165°F in the thickest part.
  8. Transfer the chicken to a plate.
  9. Discard the bay leaf.
  10. Shred the chicken into bite-size pieces.
  11. Stir the heavy cream and frozen peas into the soup.
  12. Return the shredded chicken to the pot.
  13. Cook over low heat for 3–5 minutes, until the peas are hot; do not let the soup boil.

Notes

For tender chicken, remove it once it reaches 165°F in the thickest part. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a gluten-free version, use a 1:1 gluten-free flour blend.