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This one-pot wonder delivers all the cozy flavors of chicken pot pie without any fussy pastry work. It's rich, loaded with chunks of chicken and vegetables, and just what you need when the temperature drops. One pot gives you all that homey pot pie goodness with way less hassle.
Benefits of This Hearty Soup
Craving pot pie but can't be bothered with dough? This soup's got your back. You'll enjoy everything wonderful about the classic - juicy chicken, tender vegetables, velvety broth - without the time commitment. It comes together much quicker than a traditional pie. Whatever veggies are hanging around your fridge will work just fine. And unlike premade options, you're in control of every ingredient that goes in.
What You Need
- Butter: 4 tablespoons, skip the margarine
- Yellow Onion: 1 large one, diced small
- Carrots: 2-3 thick ones, cut into thin rounds
- Celery: 3 stalks, finely diced
- Mushrooms: 8 ounces, sliced up
- Garlic: 3 cloves, crushed and minced
- Flour: 1/3 cup all-purpose white flour
- Chicken Stock: 6 cups, reduced sodium variety
- Salt: Begin with 1 teaspoon
- Black Pepper: Freshly ground works best
- Potatoes: 2 large ones, cubed
- Chicken: 3 cups cooked, shredded into bits
- Frozen Peas: 1 cup
- Corn: 1 cup frozen or canned
- Heavy Cream: 1 cup
- Parsley: Handful fresh, minced
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How to Make It
- Prep work:
- Chop all vegetables first. Set out your butter, pot, and utensils. Pop open any cans. Get your measurements ready.
- Begin cooking:
- Melt butter in your largest pot over medium heat. Toss in onions, celery, and carrots. Cook for 7 minutes until onions turn translucent. Stir frequently to prevent burning.
- Throw in more veggies:
- Add mushrooms and garlic. Cook another 5 minutes. You'll notice mushrooms shrink and darken. Keep the stirring going.
- Create thickness:
- Dust flour over the vegetable mix. Stir constantly for 2 minutes. It should give off a pastry-like aroma.
- Pour in the wet stuff:
- Gradually add chicken stock while stirring. Don't stop stirring or you'll end up with flour lumps. Add your potatoes, salt, and pepper.
- Simmer down:
- Bring to a bubble then lower the heat. Cover partially with lid. Let cook 15 minutes. Test potatoes with fork for tenderness.
- Round it out:
- Mix in chicken, peas, and corn. Add cream and parsley. Let bubble another 5 minutes. Scrape the bottom to prevent sticking.
- Taste test:
- Give it a try. Need more salt? Add tiny amounts at a time. Want more pepper? Now's the time. Too thick? Add warm stock.
- Dish it up:
- Ladle into bowls while hot. Sprinkle extra parsley if desired. Some people enjoy crackers crumbled on top.
Making It Perfect
Keep potato pieces uniform so they cook evenly. Soften those onions completely for better flavor. Never stop stirring when adding flour or you'll get lumps. Add your stock gradually for a silky-smooth base. Don't let it boil after the cream goes in or it might separate. Always taste as you go for best results.
Picking Good Stuff
Go for yellow potatoes since they break down creamier. Always pick fresh mushrooms over canned ones. Save time with pre-cooked chicken from a store-bought rotisserie. Fresh carrots deliver more sweetness than older ones. Stick with real butter for richer flavor. Choose low-sodium stock so you can adjust the saltiness yourself.
Different Ways to Make It
Want it thicker? Throw in extra flour at the beginning. Need it runnier? Pour in more stock. Short on time? Cut vegetables smaller. Prefer more texture? Chop everything chunkier. Looking for extra richness? Don't hold back on the cream. Watching calories? Swap in milk instead of cream.
Fixing Problems
Got watery soup? Mix a spoonful of flour with cold water and stir it in. Too thick? Slowly add hot stock. Potatoes still hard? Let it cook longer. Food sticking to the bottom? Turn down the heat and stir more often. Cream looking weird? Lower your temperature. Flavor falling flat? Add salt gradually until it perks up.
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Keeping It Good
Cool it for 2 hours before refrigerating. It'll stay good 4 days in a sealed container. Don't worry if it thickens up each day that's totally normal. Add a bit of stock when reheating. Warm it slowly on the stove and avoid boiling. Stir while it heats up. Skip freezing with cream already mixed in or it'll turn grainy.
Frequently Asked Questions
- → Can I make this ahead?
Yep! Cook it up to 3 days before eating. Keep it in an airtight container in the fridge. Warm it slowly while stirring often to keep it creamy. Too thick? Just mix in a bit of milk or broth. Perfect for meal prep—make it Sunday, enjoy it Tuesday! Or portion servings out for ready-to-go lunches. Wait to add toppings like crackers till you're about to eat.
- → How can I make it lighter?
Simple swaps can scale it back: Use milk (even 2%) instead of cream. Cut butter in half and replace it with olive oil. Swap potatoes for extra carrots or celery. Cauliflower is another smart choice—it thickens but keeps carbs low. Stick to chicken breast instead of thighs, and load up on veggies. It’s not as rich, but still totally satisfying!
- → Help - my soup's too thin!
No worries! Try this: Mix a couple of spoons of flour with cold broth 'til smooth, then stir it into the bubbling soup. Want another trick? Mash up some potatoes right in the pot; they’re great thickeners. Cornstarch works, too—just mix with cold water before adding. Or blend a cup of soup and stir it back in. You can even let it simmer longer without a lid to naturally thicken. Stir often, so it doesn't stick!
- → Can I make it without meat?
Totally! Swap out chicken and try: 2 cans of white beans (rinsed), meaty mushrooms sliced chunky, or firm tofu browned in cubes. Use veggie broth in place of chicken and go heavy on herbs like sage and thyme to boost flavor. You can add extra peas, corn, or favorite veggies. Still hearty and filling without the meat!
- → Does it freeze okay?
Freezes well! Cool it down fully first. Store in freezer-safe containers or bags, leaving a little space for the liquid to expand. Good for up to 3 months. Defrost in the fridge overnight, then reheat gently while stirring. Toss in some milk to smooth it out if it seems too thick. The veggies might soften a bit more, but the taste stays cozy. If you made it with milk instead of cream, skip freezing—it could turn odd in texture.
Conclusion
Obsessed with these tastes? Check these out too:
- Rich Chicken Stew: Cook it thicker, all-day flavor
- Creamy Chicken Rice: Comfort like soup, but heartier
- Chicken Veggie Bake: Crispy crumb topping
- All-Veggie Pot Pie: Pure comfort without the chicken