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Cozy Crustless Chicken Pot Pie

Cozy Crustless Chicken Pot Pie Soup for Ultimate Comfort Deliciousness

Enjoy the comforting flavors of Cozy Crustless Chicken Pot Pie in a delicious soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Adds richness; substitute with olive oil for dairy-free option.
  • 1 medium Yellow Onion Provides a savory base flavor.
  • 3 medium Carrots Can be substituted with parsnips.
  • 2 stalks Celery Can be omitted if necessary.
  • 3 cloves Garlic Fresh preferred, powdered can be used in a pinch.
  • 2 tablespoons Flour Use gluten-free flour for gluten-free version.
  • 4 cups Low-Sodium Chicken Stock Vegetable stock can be used for vegetarian option.
  • 1 cup Milk Substitute with almond or coconut milk for dairy-free version.
  • 2 cups Sweet Potatoes Can be substituted with Yukon gold or russet potatoes.
  • to taste Salt Enhances flavor.
  • to taste Pepper Adjust according to preference.
  • 1 teaspoon Thyme Omit or replace with other herbs if desired.
For the Heart
  • 2 cups Cooked Shredded Chicken Rotisserie chicken recommended for convenience.
  • 1 cup Frozen Peas Fresh peas can be used if available.
  • 1 handful Fresh Parsley Can be omitted if unavailable.
  • 2 cups Baby Spinach Can be replaced with kale or omitted.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a Dutch oven over medium-low heat, melt 2 tablespoons of butter until bubbly. Add in chopped yellow onion, diced carrots, and chopped celery. Sauté for about 6–8 minutes until soft and fragrant.
  2. Sprinkle 2 tablespoons of flour over the sautéed vegetables, stirring to coat them evenly. Cook for about 1 minute.
  3. Pour in 4 cups of low-sodium chicken stock and 1 cup of milk. Add diced sweet potatoes, salt, pepper, and thyme. Raise the heat to a gentle boil, then reduce to a simmer for 15–20 minutes.
  4. Once the sweet potatoes are fork-tender, fold in 2 cups of cooked shredded chicken, 1 cup of frozen peas, and a handful of fresh parsley and baby spinach. Simmer for an additional 5 minutes.
  5. Adjust seasoning with extra salt and pepper as needed. Ladle into warm bowls and garnish with additional parsley or thyme.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 5000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 4-5 days; freezes well for up to 3 months.

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