Why You’ll Love One Pot Chicken Pot Pie Soup Recipe
It’s made in one pot, which means fewer dishes and easy cleanup.
You get all the classic pot pie flavors without needing to make a crust.
It’s hearty and filling, loaded with chicken, vegetables, and potatoes.
Perfect for weeknights since it comes together in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons unsalted butter
1 large white or yellow onion, diced
2 large carrots, peeled and diced
1 tablespoon minced garlic
1/4 cup gluten free all purpose flour
5 cups low sodium chicken broth
2 small Yukon potatoes, peeled and cubed
2 bay leaves
1 teaspoon dried thyme
1 teaspoon Italian seasoning
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
3 cups shredded rotisserie chicken
1/2 cup heavy cream
2/3 cup peas
2/3 cup corn
3 tablespoons fresh parsley, for garnish
Directions
Melt the butter in a large pot or Dutch oven over medium-high heat.
Add the diced onion and carrots. Sauté for about 5 minutes until the vegetables begin to soften. Stir in the garlic and cook for another minute.
Whisk in the flour until fully incorporated and no clumps remain.
Pour in the chicken broth, then add the potatoes, bay leaves, thyme, Italian seasoning, salt, pepper, red pepper flakes, and shredded chicken.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 15 minutes, or until the potatoes are fork-tender.
Stir in the heavy cream, peas, and corn. Simmer for a few more minutes until everything is heated through.
Remove and discard the bay leaves. Taste and adjust seasoning as needed.
Garnish with fresh parsley and serve warm, optionally with gluten-free biscuits.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
Use turkey instead of chicken for a great way to use leftovers.
Swap heavy cream for half-and-half or milk for a lighter version.
Add mushrooms or celery for extra depth and texture.
Use regular flour if you do not need the recipe to be gluten-free.
Top with puff pastry squares or biscuits for a more traditional pot pie feel.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if it thickens too much.
You can freeze the soup, but note that the cream may slightly change texture when thawed. For best results, freeze before adding cream and stir it in when reheating.
FAQs
Can I use raw chicken instead of rotisserie chicken?
Yes, you can cook diced raw chicken in the pot before adding the broth, or simmer it directly in the soup until fully cooked.
How do I thicken the soup more?
Let it simmer longer or add a small slurry of flour and water to reach your desired consistency.
Can I make this dairy-free?
Yes, use a dairy-free butter alternative and substitute the cream with coconut milk or a plant-based cream.
What type of potatoes work best?
Yukon gold potatoes are ideal because they hold their shape and have a creamy texture.
Can I make this ahead of time?
Yes, the flavors develop even more as it sits, making it great for meal prep.
Can I add more vegetables?
Absolutely, vegetables like green beans, mushrooms, or celery work well.
Why are bay leaves used?
Bay leaves add depth and subtle flavor to the broth but should be removed before serving.
Can I use frozen vegetables?
Yes, frozen peas and corn work perfectly and can be added directly to the soup.
Is this soup spicy?
It has a mild kick from red pepper flakes, but you can adjust or omit them.
What can I serve with this soup?
It pairs well with biscuits, crusty bread, or a simple side salad.
Conclusion
One Pot Chicken Pot Pie Soup is a warm, creamy, and satisfying dish that brings comfort food to your table with minimal effort. It’s a versatile recipe you can adapt to your taste, making it a go-to option for cozy family meals or easy weeknight dinners.
