One-Pan Chicken Pot Pie Soup
Comforting chicken pot pie flavor with one pan and no pastry to fuss over.
If you want something cozy on a cold night but do not have the energy for a full pie, this is the move. It gives you the creamy, savory comfort of chicken pot pie in soup form, all in one pan, with no crust to roll and no extra bake time. It is the kind of dinner that feels like you tried harder than you did. The result is thick, filling, and very weeknight-friendly: tender chicken, soft vegetables, and a simple creamy broth. Expect classic pot pie vibes, not a restaurant-level silky soup, and that is exactly why it works when you are tired.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 unit yellow onion — diced
- 2 unit carrots — peeled and diced
- 2 unit celery stalks — diced
- 3 unit garlic cloves — minced
- 1.5 lb boneless skinless chicken breasts — cut into bite-size pieces
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 3 tbsp all-purpose flour
- 4 cup low-sodium chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup milk
- 0.5 cup heavy cream
- 1 tsp dried thyme
- 1 pinch ground nutmeg
- 2 tbsp fresh parsley — chopped
Method
- 1 Heat the olive oil and butter in a large pot or deep skillet over medium heat. Add the onion, carrots, and celery, then cook for 5 to 6 minutes until starting to soften. Stir in the garlic and cook for 30 seconds.
- 2 Add the chicken, salt, pepper, and thyme. Cook for 4 to 5 minutes, stirring occasionally, until the outside of the chicken is no longer pink. Sprinkle the flour over everything and stir for 1 minute.
- 3 Slowly pour in the chicken broth, scraping up any browned bits. Add the peas, corn, and nutmeg, then bring to a gentle simmer. Cook for 10 to 12 minutes until the chicken is cooked through and the vegetables are tender.
- 4 Stir in the milk and cream, then simmer 2 to 3 minutes more until lightly thickened. Taste and adjust salt and pepper. Finish with parsley and serve hot.
Variations
- Vegetarian swap — Use 2 cups diced mushrooms plus 2 cups chickpeas instead of chicken, and keep the rest the same for a creamy pot-pie-style soup.
- Faster swap — Use pre-cooked rotisserie-style chicken and frozen diced onion-carrot-celery mix to cut the active time down to about 20 minutes.
- Ingredient substitutions — Swap whole milk for half-and-half if that is what you have, or use Yukon Gold potatoes instead of corn for a more classic pot pie feel.
Notes
For a thicker soup, simmer 2 to 4 minutes longer after adding the dairy. For a thinner bowl, add a splash more broth. If using leftover cooked chicken, add it with the peas and corn and simmer just long enough to heat through.
Equipment that helps
- Large pot or deep skillet — It gives you enough surface area to cook the vegetables and still simmer everything in one pan.
- Wooden spoon or spatula — It helps scrape up the browned bits after adding broth, which builds flavor fast.
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