Creamy Chicken Pot Pie (Print Version)

Hearty blend of shredded chicken, vegetables, and a creamy herb-infused broth.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced

→ Protein

08 - 3 cups shredded rotisserie chicken, skin and bones removed

→ Dairy and Liquids

09 - 1/3 cup all-purpose flour
10 - 4 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon kosher salt, plus more to taste
17 - 2 tablespoons fresh parsley, chopped for garnish

# How-To Steps:

01 - In a large Dutch oven or soup pot, melt butter over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes and cook for 2 minutes, stirring occasionally.
04 - Sprinkle flour over the vegetables and stir well to coat, cooking for 1 to 2 minutes to remove the raw flour taste.
05 - Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom. Add whole milk, thyme, bay leaf, salt, and black pepper.
06 - Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10 to 12 minutes, until potatoes are fork-tender.
07 - Stir in the shredded chicken, frozen peas, and heavy cream. Simmer uncovered for 5 to 8 minutes, until soup is thickened and heated through.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley before serving.

# Expert Hints:

01 -
  • It tastes like home: Creamy, herb-forward, and deeply satisfying without feeling heavy or pretentious.
  • Rotisserie chicken saves you: No poaching, no shredding raw meat—just grab one from the store and you're halfway there.
  • It comes together faster than you'd think: Fifty minutes total means this works for weeknight dinners, not just weekend cooking projects.
  • Freezes beautifully: Make a double batch and you'll have comfort in your freezer for tough weeks ahead.
02 -
  • Don't skip the roux: That flour coating is what keeps this from tasting like thin, watery soup—it's the difference between "nice broth" and "actual creamy soup."
  • Stir the broth in gradually, not all at once: I learned this the hard way when I dumped it all in and ended up with lumpy soup that needed blending; taking thirty seconds to pour slowly saves fifteen minutes of frustration.
  • Add the cream at the very end: Hot soup won't break it, but if you add it too early and let it simmer hard, the fat can separate and look curdled instead of silky.
03 -
  • Toast your thyme: If using dried thyme, add it to the butter before the vegetables go in and let it bloom for about thirty seconds—this releases the oils and intensifies the flavor.
  • Cut vegetables uniformly: Aim for roughly the same size pieces so everything cooks at the same rate and your soup looks intentional, not rushed.
  • Make a double batch: The recipe scales perfectly and freezing half means you always have comfort food waiting.
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