Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped (about 1 ½ cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour (or gluten-free all-purpose blend)
- 6 cups low-sodium chicken broth (good quality makes a difference)
- 2 medium russet potatoes (about 1 lb), peeled and diced into ½-inch cubes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried sage (optional, but adds classic pot pie flavor)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works wonderfully)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream or half-and-half (for a lighter version, use whole milk, but creaminess will be reduced)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional for serving: Puff pastry cutouts, baked biscuits, or oyster crackers
Instructions
- Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter with olive oil over medium heat. Once the butter is melted and shimmering, add the chopped onion, diced carrots, and diced celery (this trio is often called a mirepoix, the flavor base of many wonderful dishes). Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables are softened and the onion is translucent. Be careful not to brown them too much; you’re aiming for soft and sweet.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Garlic burns easily, so keep a close eye on it and stir continuously during this step. The aroma released will be a wonderful precursor to the delicious soup to come.
- Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste. The mixture will become thick and pasty – this is your roux, which will serve as the thickener for the soup. Ensure every bit of vegetable is coated, and the flour starts to smell slightly nutty.
- Deglaze and Build the Broth: Gradually whisk in the chicken broth, about one cup at a time. Make sure each addition is fully incorporated and smooth before adding the next. This gradual process helps prevent lumps from forming. Scrape the bottom of the pot to loosen any browned bits (fond), as these add a lot of flavor.
- Add Potatoes and Seasonings: Once all the broth is incorporated and the mixture is smooth, add the diced potatoes, dried thyme, crushed rosemary, dried sage (if using), and the bay leaf. Bring the soup to a gentle simmer.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking. This simmering period allows the flavors to meld together beautifully and the potatoes to cook through without becoming mushy.
- Incorporate Chicken and Remaining Vegetables: Once the potatoes are tender, stir in the cooked, shredded chicken, frozen peas, and frozen corn. Let the soup return to a gentle simmer and cook for another 5-7 minutes, just until the peas and corn are heated through. The chicken, already cooked, just needs to absorb the flavors of the broth.
- Add Creaminess: Remove the bay leaf from the soup. Stir in the heavy cream or half-and-half. Heat through gently for a few minutes, but do not allow the soup to come to a rolling boil after adding the cream, as this can cause it to curdle or separate. The cream adds that signature richness and velvety texture characteristic of pot pie filling.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Depending on the saltiness of your broth and chicken, you might need a fair amount. Ladle the hot soup into bowls.
- Garnish: Sprinkle with freshly chopped parsley for a touch of color and freshness. Serve immediately with your favorite accompaniments.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450