One-Pot Chicken Pot Pie Soup: Easy Comfort Food

Dive into a bowl of creamy, comforting chicken pot pie soup – all made in one pot! This recipe combines the ease of soup with the classic flavors of chicken pot pie, creating a hearty and satisfying meal perfect for any night of the week. Get ready to learn how to make a delicious and easy one-pot chicken pot pie soup, complete with a special twist that elevates it to the next level.

Why You’ll Love This Recipe

• The ultimate comfort food with a twist: This recipe takes the classic chicken pot pie and transforms it into a comforting soup, amplified by a swirl of browned butter infused with fresh sage. This adds a nutty aroma and depth of flavor that’s simply irresistible.
• Enhanced flavor: Browning the butter unlocks nutty, rich flavors through the Maillard reaction, while the sage complements the savory herbs in the soup for a layered taste experience.
• One-pot wonder: Less cleanup! Everything cooks in a single pot, making it perfect for busy weeknights.
• Family-friendly: Kids and adults alike will love the creamy texture and familiar flavors.
• Quick & easy: Ready in under an hour, this recipe is a lifesaver on hectic evenings.

Ingredients Needed

• 4 tablespoons salted butter
• 1 cup small-diced carrot
• 1 cup small-diced celery
• 1 cup small diced onion
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken stock
• 1 ½ cups small diced Yukon gold potatoes
• 1 bay leaf
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 2 cups cooked diced or shredded chicken
• ½ cup heavy cream
• 1 cup frozen peas
• ½ cup frozen corn
• Biscuits for serving
• fresh chopped parsley for garnish ((optional))

Ingredient Notes & Substitutions

• Chicken: Use rotisserie chicken for convenience, leftover roasted chicken, or even canned chicken in a pinch. Adjust seasoning accordingly.
• Potatoes: Yukon Gold potatoes offer a creamy texture, but Russet potatoes work well too. For a low-carb version, substitute riced cauliflower.
• Heavy Cream: For a lighter option, substitute half-and-half or milk. For a dairy-free version, use coconut cream or cashew cream.
• Flour: Use a gluten-free all-purpose flour blend for a gluten-free version. A cornstarch slurry can also be used to thicken the soup at the end.
• Vegetables: Feel free to add other vegetables like green beans, asparagus, or pearl onions.
• Seasoning: Poultry seasoning can be used instead of thyme and pepper, if preferred. Kosher salt can be used to adjust the taste.

How to Make One-Pot Chicken Pot Pie Soup

1. In a dutch oven or large stockpot, melt 3 tablespoons of the butter over medium heat. Reserve the remaining tablespoon for browning with sage.
2. Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, about 10 minutes. The vegetables should be fragrant and starting to caramelize.
3. Add the garlic, cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Add the flour to the pot and mix it in, cook for 1 minute, stirring constantly to create a roux.
5. Pour in the chicken stock and add the potatoes. Season with the bay leaf, thyme, and pepper, stir it until mixed. Ensure the flour is fully incorporated to avoid lumps.
6. Bring to a boil, then reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
7. Add the cooked chicken, heavy cream, peas, and corn, stir to combine.
8. Bring back to a simmer and simmer for 5 minutes until everything is warmed through. Discard the bay leaf.
9. While the soup simmers, melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Add the chopped fresh sage leaves (about 1 tablespoon). Cook until the butter is browned and smells nutty, about 2-3 minutes. Be careful not to burn the butter.
10. Ladle the soup into bowls. Drizzle each serving with the browned butter sage mixture and garnish with fresh parsley, if desired. Serve immediately with biscuits.

Perfecting the Consistency of Your Soup

• Too Thick: If the soup is too thick, gradually add more chicken stock until you reach your desired consistency. Simmer for a few more minutes to allow the flavors to meld.
• Too Thin: If the soup is too thin, you can thicken it in a few ways:
  • Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the soup and simmer until thickened.
  • Flour: Mix 1 tablespoon of flour with 2 tablespoons of cold water. Stir into the soup and simmer until thickened.
  • Mashed Potatoes: Remove a cup of the soup, mash the potatoes in it, and return to the pot.

Choosing the Best Chicken for Your Soup

• Rotisserie Chicken: A quick and easy option. Remove the skin and shred the meat.
• Leftover Roasted Chicken: Perfect for using up leftovers. Dice or shred the chicken before adding it to the soup.
• Canned Chicken: A convenient pantry staple. Drain the chicken well before adding it to the soup. Be mindful of salt content when seasoning.
• Raw Chicken: You can use diced raw chicken, add it at the same time as the onions and carrots, cook it until it is completely done. Then, follow the rest of the recipe as written.

Pro Tips & Troubleshooting

Pro Tips

• Don’t skip the browning: Taking the time to brown the vegetables and butter adds depth of flavor.
• Use warm stock: Using warm chicken stock can speed up the cooking process and help maintain the temperature of the soup.
• Season as you go: Taste and adjust the seasoning throughout the cooking process.
• Fresh herbs: Fresh parsley and sage add a bright, aromatic touch.
• Biscuits: Warm, flaky biscuits are the perfect accompaniment.
• Make Ahead: The soup (without the cream) can be made a day ahead and stored in the refrigerator. Add the cream just before serving.
• Brown Butter Sage Swirl: Be careful not to burn the butter when browning. Remove from heat as soon as it turns golden brown and smells nutty.

Common Mistakes to Avoid

• Not enough salt: Taste and adjust seasoning accordingly. Soup often needs more salt than you think.
• Burning the garlic: Cook the garlic briefly to avoid bitterness.
• Sticking to the bottom: Stir occasionally to prevent the soup from sticking to the bottom of the pot.
• Overcooking the potatoes: Cook the potatoes until they are just tender. Overcooked potatoes will become mushy.

Serving & Storage

Serving Ideas

• Biscuits: Serve with warm, flaky biscuits (canned, homemade, or drop biscuits all work well).
• Grilled Cheese: Pair with grilled cheese sandwiches for a comforting meal.
• Pie Crust Crackers: Garnish with pie crust crackers for added texture.
• Garnish: Sprinkle with fresh parsley and a swirl of browned butter sage mixture.
• Cheese and Bacon: Top the soup with cheddar cheese and bacon bits.

Storage and Make-Ahead

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze the soup in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. It is best to freeze the soup before adding the cream, and add the cream after thawing.
• Reheating: Reheat the soup on the stovetop over medium heat or in the microwave until heated through.

Conclusion

This one-pot chicken pot pie soup is a delicious and comforting meal that’s perfect for any night of the week. With the addition of browned butter and sage, it’s a step above your average soup, delivering a truly unique flavor experience. Don’t be intimidated – even beginner cooks can master this recipe. Feel free to experiment with different vegetables and biscuit options to create your own signature version. Print this recipe and enjoy it with your family and friends!

FAQ

• What’s the best way to thicken this soup?
  • A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred into the simmering soup works well. You can also mash some of the potatoes or stir in a flour slurry.
• What are some good biscuit options for serving with this?
  • Canned biscuits are the easiest option, but homemade biscuits or drop biscuits are even better. Consider adding herbs or cheese to your biscuits for extra flavor.
• Can I freeze this soup and how long will it keep?
  • Yes, you can freeze this soup for up to 2 months in an airtight container. Thaw it overnight in the refrigerator before reheating. For best results, freeze before adding the cream.
• What other vegetables can I add to this soup?
  • Green beans, asparagus, pearl onions, and mushrooms are all great additions. Adjust the cooking time as needed.
• What’s the best way to use leftover or rotisserie chicken?
  • Shred or dice the chicken and add it to the soup during the last 5 minutes of cooking, until it is heated through.
• How can I make this recipe gluten-free or dairy-free?
  • Use a gluten-free all-purpose flour blend and dairy-free milk (such as almond or coconut milk) and cream. Ensure your biscuits are also gluten-free and dairy-free, or serve with gluten-free crackers.
• What kind of potatoes should I use?
  • Yukon Gold potatoes offer a creamy texture, but Russet potatoes work well too.