I recently prepared a dazzling bowl of Chicken Pot Pie Chowder brimming with tender chicken thighs, diced potatoes, savory onions and carrots, and a gentle hint of garlic blended in rich heavy cream and herbs. This inviting one-pot wonder combines olive oil, butter, and thyme into a hearty, satisfying meal.

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I recently decided to try something new in my kitchen and created what I call THE BEST Chicken Pot Pie Soup, and man was it a game changer. I started by searing some 2 lbs of boneless skinless chicken thighs with olive oil and unsalted butter until they got that lovely golden color.

Then i tossed in a chopped yellow onion, diced carrots and celery along with minced garlic to build up a deep flavor. After dusting everything with all-purpose flour, I slowly stirred in chicken broth, peeled diced potatoes, heavy cream and whole milk.

A sprinkle of dried thyme and rosemary with a couple bay leaves really took it to the next level. Just before serving, i mixed in some frozen peas and garnished with fresh parsley.

Its a unique twist on traditional chicken soups and stews – a one pot meal that delivers a punch of flavor with every spoonful.

Why I Like this Recipe

I really love this recipe because it makes me feel warm and cozy every time I have a bowl. The creamy, hearty broth filled with tender chicken, potatoes, and veggies always reminds me of home-cooked meals that just make everything better.

Another thing I like is how simple it is to prepare. Even though there are quite a few ingredients, the one-pot method saves me from a huge mess in the kitchen, and I don’t have to worry about making a flaky crust like in a traditional chicken pot pie.

I also enjoy how versatile this recipe is. If I want to tweak the seasonings or add extra veggies, it’s really easy to do. It feels like I can make it my own every time, which makes cooking a lot more fun.

Finally, I appreciate that it’s a real comfort food that tastes way better than any canned or store-bought soup. Every spoonful fills me with a sense of satisfaction and reminds me why good food is always worth the effort.

Ingredients

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Chicken thighs give a high-quality protein hit and a rich, hearty flavor to the soup.
Carrots and celery provide vitamins and fiber, making the bowl a bit more balanced.
Heavy cream adds a velvety smoothness with a touch of subtle sweetness while being rich.
Potatoes supply starchy carbs to thicken the broth and create a satisfying texture.
Garlic brings a bold, aromatic punch that really livens up every spoonful.
Dried herbs like thyme and rosemary infuse earthy, complementary flavors that blend well.
Frozen peas add a pop of color and light sweetness, giving extra nutrition bonus.
Fresh parsley finishes the dish with a zesty note and extra vitamins that brighten it up.
Olive oil and unsalted butter bring richness and help cook the veggies beautifully.

Ingredient Quantities

2 lbs boneless skinless chicken thighs, seasoned with salt and pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium yellow onion, chopped

3 carrots, peeled and diced

3 celery stalks, diced

3 garlic cloves, minced

1/2 cup all-purpose flour

6 cups chicken broth

2 cups peeled and diced potatoes

1 cup heavy cream

1/2 cup whole milk

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

2 bay leaves

1 cup frozen peas

Fresh parsley, chopped (for garnish)

How to Make this

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1. Season the chicken thighs with salt and pepper. In a large pot, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Brown the chicken thighs until they are golden on both sides, then take them out and set aside.

2. In the same pot, add the chopped onion, diced carrots, and celery. Cook for about 4-5 minutes until they are soft and start to get a little color.

3. Add the minced garlic and cook for another minute until fragrant.

4. Sprinkle in the 1/2 cup of flour and stir well for about 1-2 minutes so the flour loses its raw taste.

5. Slowly pour in the 6 cups of chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.

6. Add the diced potatoes, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 2 bay leaves. Let it simmer for about 15-20 minutes or until the potatoes start to soften.

7. Meanwhile, chop or shred the chicken thighs into bite sized pieces and add them back to the pot.

8. Stir in 1 cup heavy cream along with 1/2 cup whole milk. Let the soup continue to simmer so everything warms up nicely.

9. Mix in 1 cup frozen peas and cook for another few minutes until they are heated through.

10. Taste the soup and adjust the salt and pepper if needed. Remove the bay leaves, sprinkle with chopped fresh parsley and serve hot. Enjoy this hearty, comforting meal!

Equipment Needed

1. Large stock pot
2. Stove
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Tongs or fork for handling the chicken
9. Ladle for serving

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Sure, you can, but chicken thighs tend to stay juicier. If you use breasts, you might need to be careful not to overcook them.

Q: Can I freeze leftovers?

A: Yes, you can freeze any leftovers, but the cream might separate a bit. When reheating, stir well and heat on low to medium.

Q: How long does it take to make the soup?

A: It usually takes about an hour from start to finish, including prep time. This might vary a little based on your pace.

Q: Do I need to make a roux every time?

A: Making a roux helps thicken the soup nicely, so it's recommended. If you dont have time, you might try a cornstarch slurry but the flavor may differ slightly.

Q: Can I add other veggies?

A: Definitely, you can add things like green beans or corn for an extra flavor boost. Just be mindful of how these veggies cook so everything stays evenly done.

(The BEST) Chicken Pot Pie Soup Recipe Substitutions and Variations

If you dont have chicken thighs, you can use chicken breasts or even leftover rotisserie chicken for a quicker option
If you are out of heavy cream, half-and-half or full-fat coconut milk can work pretty well as a substitute
Instead of olive oil, you might consider using avocado oil or canola oil if thats what you have on hand
If you dont have unsalted butter, salted butter is okay too but just be careful with the extra salt later
In case you dont have chicken broth, vegetable broth or even a homemade broth can be a good alternative

Pro Tips

1. Make sure not to overcrowd the pot when browning the chicken so that you get a nice, golden crust instead of steaming the meat.
2. When you add garlic, be sure that your onions and carrots are already soft enough, cause if you add it too early, it can get burnt and bitter.
3. Slowly pour in the broth while stirring non-stop to avoid those nasty lumps that can ruin the smooth consistency of your soup.
4. Let all the flavors simmer together long enough—don’t rush it. Taste along the way and adjust seasonings as needed for the best overall flavor.

(The BEST) Chicken Pot Pie Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Large stock pot
2. Stove
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Tongs or fork for handling the chicken
9. Ladle for serving

Ingredients

2 lbs boneless skinless chicken thighs, seasoned with salt and pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
1/2 cup all-purpose flour
6 cups chicken broth
2 cups peeled and diced potatoes
1 cup heavy cream
1/2 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas
Fresh parsley, chopped (for garnish)

Directions

Season the chicken thighs with salt and pepper. In a large pot, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Brown the chicken thighs until they are golden on both sides, then take them out and set aside.
In the same pot, add the chopped onion, diced carrots, and celery. Cook for about 4-5 minutes until they are soft and start to get a little color.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle in the 1/2 cup of flour and stir well for about 1-2 minutes so the flour loses its raw taste.
Slowly pour in the 6 cups of chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 2 bay leaves. Let it simmer for about 15-20 minutes or until the potatoes start to soften.
Meanwhile, chop or shred the chicken thighs into bite sized pieces and add them back to the pot.
Stir in 1 cup heavy cream along with 1/2 cup whole milk. Let the soup continue to simmer so everything warms up nicely.
Mix in 1 cup frozen peas and cook for another few minutes until they are heated through.
Taste the soup and adjust the salt and pepper if needed. Remove the bay leaves, sprinkle with chopped fresh parsley and serve hot. Enjoy this hearty, comforting meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.