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Dutch oven filled with Creamy Chicken Pot Pie One Pot dinner idea

Creamy Chicken Pot Pie Soup

A quick and comforting meal that tastes just like the classic — without the fuss.
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Servings: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Equipment

  • Large lidded pot or dutch oven

Ingredients

For the Chicken Pot Pie Soup
  • 1 tbsp butter or olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 garlic cloves minced
  • 1 tsp thyme dried or fresh
  • 1 tsp salt
  • ½ tsp pepper
  • 2 bay leaves
  • 2 lbs potatoes  peeled and cubed
  • 3 cups precooked chicken shredded
  • 4 cups low-sodium chicken broth or chicken bone broth
  • 2 cups water
  • 1 cup frozen peas
  • ½ cup frozen corn
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream

Instructions

  • Heat butter or oil in a large pot or Dutch oven over medium heat. 
  • Add onion, celery, and carrots, and sauté until onions are translucent.
  • Add the minced garlic, thyme, salt, pepper, and bay leaves. Stir. Then add the potatoes, chicken, broth, and water. Cover and bring to a simmer. 
  • Add potatoes, chicken, chicken broth, and water.
  • Simmer on medium-low for 20-25 minutes, until the potatoes are fork-tender. 
  • Remove the bay leaves. In a small bowl, whisk together the flour and heavy cream until smooth. Slowly pour into the soup, stirring constantly to prevent lumps.
  • Whisk the flour and heavy cream in a small bowl. Slowly pour the mixture into the soup, stirring to prevent lumps.
  • Stir in the frozen peas and corn, then return the soup to a gentle simmer. It will thicken as it cooks. 
  • When you’re ready to serve, ladle the soup into bowls and serve with your choice of bread.
Keyword: Fall meals, One Pot meals
Cost: $11.51 / $1.91 per serving