Chicken Pot Pie Soup

This Lighter Chicken Pot Pie Soup has all the cozy flavors of classic chicken pot pie in an straightforward, one-pot dinner! It is loaded with tender chicken, potatoes, carrots, peas and corn in a silky, herb-seasoned broth made without heavy cream.

This Lighter Chicken Pot Pie Soup has everything A cook keep about chicken pot pie! Tender chicken, potatoes, peas, carrots and a silky, savory broth served in one cozy bowl. It is made with milk instead of heavy cream, and you can serve it with a biscuit on the side for that classic pot pie feel.

When This kitchen is craving chicken pot pie but want something A cook can make in one pot on a weeknight, this is the soup A cook reach for. A cook cook the chicken first, then add it back at the end so it stays tender while the potatoes and vegetables simmer. It is hearty enough for dinner, especially with warm biscuits for dipping. Reliable meal for busy weeknights that the whole family will keep!

What goes in

• 2 tablespoons olive oil, divided
• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper, for seasoning the chicken
• 1 small yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 cup whole wheat flour or all-purpose flour
• 4 cups low-sodium chicken broth
• 1 pound Yukon gold potatoes, cut into 1/2-inch cubes (about 3 cups)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup milk
• 1 tablespoon chopped fresh parsley

How it comes together

1. Heat 1 tablespoon olive oil in a large pot over a lively burner. Season the chicken with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until cooked through. Transfer to a plate.
2. Reduce the heat to medium. Add the remaining tablespoon of olive oil, onion, carrots and celery. Cook for 5 to 6 minutes, until the vegetables begin to soften.
3. Stir in the garlic, thyme, rosemary, ½ teaspoon salt and ¼ teaspoon pepper. Cook for 30 seconds.
4. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly add the broth, stirring until smooth.
5. Add the potatoes. Bring to a gentle boil, then reduce the heat, cover and simmer for 12 to 15 minutes, until the potatoes and carrots are tender.
6. Stir in the cooked chicken, peas, corn and milk. Simmer uncovered over a gentle burner for about 5 minutes, until heated through. Do not let the soup boil after adding the milk.
7. Stir in the parsley. Taste, adjust the seasoning and serve warm.