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Shocking 1-Pot Chicken Pot Pie Soup Rescue

One-Pot Chicken Pot Pie Soup
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Enjoy the comforting flavors of chicken pot pie in a simple, creamy soup. This one-pot meal delivers classic taste without the hassle of baking a crust.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 1 cup milk or half-and-half
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes.
  3. Stir in flour, thyme, and rosemary. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in chicken broth until smooth. Bring the mixture to a simmer.
  5. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 10 minutes, or until chicken is cooked through.
  6. Stir in milk or half-and-half, peas, and corn. Heat through gently; do not boil after adding milk.
  7. Season generously with salt and pepper. Serve hot.

Notes

  • For extra richness, substitute heavy cream for milk.
  • You can use pre-cooked rotisserie chicken to save time.
  • If you prefer a thicker soup, simmer uncovered for a few extra minutes before adding the dairy.

Nutrition

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