One Pot Chicken Pot Pie Soup
by: claire cary
This chicken pot pie soup has all the favorite flavors of a classic chicken pot pie, but in an easy one pot soup version! It's gluten free, easy to make and perfect to meal prep for cozy dinners throughout the week.
Ingredients
- 3 tablespoons unsalted butter
- 1 large white or yellow onion diced
- 2 large carrots peeled and diced
- 1 tablespoon minced garlic
- ¼ cup gluten free all purpose flour
- 5 cups low sodium chicken broth
- 2 small yukon potatoes peeled and cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 3 cups shredded rotisserie chicken
- ½ cup heavy cream
- ⅔ cup peas
- ⅔ cup corn
- 3 tablespoons fresh parsley for garnish
Instructions
- Melt the butter in a large pan or dutch oven over medium high heat.
- Add in the diced onion and carrot. Saute for about 5 minutes or until the carrot starts to soften. Add in the garlic and saute for 1 more minute.
- Whisk in the flour until no clumps remain.
- Add in the chicken broth, potatoes, bay leaves, spices and shredded chicken.
- Bring to a low boil, then reduce the heat to low and let simmer for about 15 minutes or until the potatoes are fork tender.
- Stir in the cream, peas and corn. Let everything simmer for a couple more minutes, then discard the bay leaves. Taste and adjust flavors as desired, I usually like a touch more salt. Garnish with the parsley and serve with your favorite gluten free biscuit!
Notes
This recipe does call for heavy cream, but you can simply swap it for a dairy free alternative! There are so many on the market, or you can try my homemade cashew cream.
Serving: 1bowl / Calories: 602kcal / Carbohydrates: 38g / Protein: 61g / Fat: 37g / Sodium: 883mg / Fiber: 6g / Sugar: 6g
