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Quick, One-Pot Chicken Pot Pie Soup

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Quick, One-Pot Chicken Pot Pie Soup

This chicken pot pie soup is a flavorful one-pot meal that can be ready in just 40 minutes! My recipe is still hearty and satisfying without adding any cream.

⅓ cup unsalted butter (38g)
1 medium yellow onion, diced (about 1 cup/140g)
¼ cup all-purpose flour (31g)
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon smoked paprika
½ teaspoon ground mustard
⅛ teaspoon dried thyme
4 cups chicken broth (946ml)
2 cups whole milk (473ml)
1 pound gold potatoes, chopped into ½” pieces (about 3 cups/455g)
2 large carrots, cut into coins
2 ½ cups mixed frozen veggies (11 oz/320g)
3 cups shredded chicken (this is about 1 picked rotisserie chicken for me, or see note to substitute raw chicken meat).

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00:00 Introduction
00:25 Place butter in a large Dutch oven or soup pot and cook over medium heat until melted.
00:47 Add onion and saute until softened (about 5 minutes).
01:24 Sprinkle flour over vegetables and stir until absorbed.
01:38 Add salt, pepper, smoked paprika, mustard, and thyme and stir to combine.
02:09 Drizzle in chicken broth slowly, while stirring.
03:11 Gradually stir in milk and stir until well-combined.
03:40 Add potatoes and carrots and frozen veggies and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until potatoes are tender when pierced with a fork.
04:27 Reduce heat to medium-low and add chicken. Simmer for 15 minutes or until chicken is warmed through, then serve.

Feel free to substitute 1 lb of chicken breast or thighs (or a mix of both). Cut into 3” sized pieces and add to the soup with the potatoes. Cook until chicken shreds easily with a fork. I find I often need to add more salt when using raw chicken, as the rotisserie has salt in it.

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