This chicken pot pie soup is a flavorful, one-pot meal that can be ready in just 40 minutes! My recipe is still hearty and satisfying without adding any cream. Recipe includes a how-to video!
1pound(455g)gold potatoeschopped into ½” pieces (about 3 cups)
2large carrotscut into coins
2 ½cups(320G)mixed frozen veggies(11 oz)
3cupsshredded chickenthis is about 1 picked rotisserie chicken for me, or see note to substitute raw chicken meat.
Instructions
Place butter in a large Dutch oven or soup pot and cook over medium heat until melted.
⅓ cup unsalted butter
Add onion and saute until softened (about 5 minutes).
1 medium yellow onion
Sprinkle flour over vegetables and stir until absorbed.
¼ cup all-purpose flour
Add salt, pepper, smoked paprika, mustard, and thyme and stir to combine.
1 teaspoon salt, ¾ teaspoon ground black pepper, ½ teaspoon smoked paprika, ½ teaspoon ground mustard, ⅛ teaspoon dried thyme
Drizzle in chicken broth slowly, while stirring.
4 cups chicken broth
Gradually stir in milk and stir until well-combined.
2 cups whole milk
Add potatoes and carrots and frozen veggies and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until potatoes are tender when pierced with a fork.
1 pound gold potatoes, 2 large carrots, 2 ½ cups mixed frozen veggies
Reduce heat to medium-low and add chicken. Simmer for 15 minutes or until chicken is warmed through, then serve.
3 cups shredded chicken
Video
Notes
Chicken
Feel free to substitute 1 lb of chicken breast or thighs (or a mix of both). Cut into 3” sized pieces and add to the soup with the potatoes. Cook until chicken shreds easily with a fork. I find I often need to add more salt when using raw chicken, as the rotisserie has salt in it.