Introduction
This soup delivers the soul-satisfying flavor and hearty comfort of a classic chicken pot pie, but in a fraction of the time. You get a rich, creamy broth loaded with tender chicken and vegetables in every spoonful. It’s the ultimate quick and cozy meal for any busy weeknight.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Ingredients
- 1 chicken (cooked, deboned and shredded)
- 4 tsp chicken base (found by bouillon in grocery store)
- 2-3 chicken bouillon cubes (optional)
- 2 potatoes, cubed
- 9 oz frozen peas and carrots
- 1 tbsp garlic, minced
- 1 onion, diced
- 1/3 cup butter
- 1/4 cup flour
- 1 cup chicken broth
- 4 cups heavy cream
- 1 pinch nutmeg
- 1/2 tsp black pepper
- salt to taste
- Parsley (optional)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the onion and butter mixture. Stir constantly to form a paste (roux) and cook for 1-2 minutes to remove the raw flour taste.
- Slowly whisk in the 1 cup of chicken broth, ensuring no lumps remain. The mixture will thicken.
- Gradually whisk in the heavy cream, followed by the chicken base, optional bouillon cubes, black pepper, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently.
- Add the cubed potatoes to the simmering soup. Cook for 8-10 minutes, or until the potatoes are just fork-tender.
- Stir in the frozen peas and carrots and the shredded cooked chicken. Cook for an additional 3-5 minutes, until the vegetables are heated through.
- Taste the soup and adjust seasoning with salt as needed. For extra richness, dissolve an extra bouillon cube in a tablespoon of hot soup and stir it back in.
- Ladle the soup into bowls and garnish with optional chopped parsley before serving.
Variations
- Biscuit Topper: Serve the soup topped with a flaky, warm biscuit or a piece of puff pastry for the true pot pie experience.
- Herb Twist: Stir in a tablespoon of fresh thyme or rosemary with the garlic for a deeper herbal flavor.
- Extra Thick: For a stew-like consistency, mash a few of the potato cubes against the side of the pot before adding the peas and carrots.
- Lightened Version: Substitute half of the heavy cream with whole milk, but be careful not to let the soup boil vigorously afterward.
Tips for Success
- Use a high-quality chicken base for the best depth of flavor.
- Have all your ingredients prepped and ready before starting, as the cook time is short.
- To prevent curdling, keep the soup at a gentle simmer after adding the cream and avoid boiling.
- For a faster prep, use a store-bought rotisserie chicken.
Storage & Reheating
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low-medium heat, stirring frequently. If the soup has thickened too much, add a small splash of broth or cream while reheating.
FAQ
Can I use milk instead of heavy cream?
Yes, but the soup will be much less rich and creamy. For best results, use at least half heavy cream to maintain the luxurious texture.
What kind of potatoes work best?
Yukon Gold or red potatoes are ideal as they hold their shape well and have a buttery texture. Russet potatoes can become too soft and fall apart.
My soup is too thin. How can I thicken it?
Create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering soup and cook for 1-2 minutes until thickened.
Can I make this soup ahead of time?
Yes, though the potatoes may continue to absorb liquid. Store it as directed and you may need to add a bit of extra broth or cream when reheating.
What can I use if I don’t have chicken base?
You can substitute with an additional 2 cups of chicken broth and 2 more bouillon cubes, but the flavor from the base is highly recommended.
Can I freeze this soup?
Freezing is not recommended due to the high dairy content (heavy cream), which can separate and become grainy when thawed and reheated.