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Chicken Pot Pie Soup

The secret to a classic pot pie filling is the roux - a simple mix of butter and flour that thickens the broth into a rich, velvety base. Building that roux in the pot right after sautéing the vegetables captures all of the foundational flavors in one go.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • ~1.5 lbs cooked chicken ~3 cups, cubed
  • 1/3 cup unsalted butter
  • 1 large yellow onion ~1.5 cups, diced
  • 2 large carrots ~1.5 cups, diced
  • 2 large celery stalks ~1 cup, diced
  • ~1.5 lbs yellow potatoes cut into 1/2-inch cubes
  • 4 garlic cloves minced
  • 6 tbsp all-purpose flour
  • 1 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning blend
  • 1/4 tsp dry mustard
  • 5-6 cups chicken stock
  • 1 1/4 cups heavy cream
  • 1 cup frozen peas
  • 3 tbsp fresh dill chopped

Instructions

  • Melt butter in large Dutch oven over medium heat.
  • Add onion, carrots, and celery; cook 6-8 minutes until softened.
  • Add garlic, salt, pepper, Italian seasoning, and dry mustard; cook 1 minute.
  • Sprinkle flour over vegetables; stir 1 minute.
  • Gradually whisk in 5 cups chicken stock until smooth.
  • Add potatoes, bring to simmer, cook uncovered 15-20 minutes until potatoes are tender.
  • Reduce heat to low; stir in cream, chicken, peas, and dill.
  • Heat through 3-5 minutes without boiling.

Notes

Add remaining stock if thinner consistency desired. Adjust salt to taste before serving.