Chicken Pot Pie Soup: Cozy One-Pot Comfort for Cooking, Recipes, Bon Apetit

Comfort food that warms the soul and satisfies the stomach. This Chicken Pot Pie Soup combines all the familiar flavors of classic chicken pot pie with a silky broth and tender gnocchi for a pastry-like finish. It is a simple, one-pot dinner perfect for chilly nights and anyone searching for easy cooking, recipes, bon apetit inspiration.

Key takeaways

• Ready in under an hour using pantry staples and a pound of gnocchi to mimic pie crust.
• One pot does the work: sear, build a roux with flour and butter, simmer, shred, and finish with cream.
• Deliciously flexible — swap vegetables or use rotisserie chicken for a shortcut.

Why this recipe works

The base of the soup uses classic techniques: searing the chicken adds depth, sautéing the mirepoix builds sweetness, and a flour-butter roux thickens the broth into a creamy, satisfying finish. Gnocchi stand in for pie crust, giving the bowl a soft, pillowy element that tastes like pastry without any baking. It is an ideal example of practical cooking, recipes, bon apetit made approachable.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1 teaspoon salt and 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 4 tablespoons salted butter
• 1 medium white onion, diced
• 4 medium carrots, peeled and sliced
• 4 ribs celery, sliced
• 1/2 cup all-purpose flour
• 2 tablespoons minced garlic
• 6 cups chicken broth
• 1/2 teaspoon dried thyme
• 1 cup heavy cream
• 1 cup frozen peas
• 1 pound gnocchi

Step-by-step instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a 6-quart pot over medium high heat. Sear chicken 3 to 5 minutes per side until browned but not fully cooked. Remove and set aside.
3. Add butter to the pot, scraping up browned bits, then add onion, carrots, and celery. Cook 5 to 7 minutes until onions begin to soften.
4. Sprinkle in flour and add minced garlic. Stir until the flour is absorbed and cook about 2 minutes to remove raw flour taste.
5. Pour in chicken broth, add dried thyme, and return the chicken to the pot. Bring to a gentle simmer, reduce heat to medium low, cover, and cook 15 minutes until chicken is cooked through and vegetables are tender.
6. Remove chicken, shred into pieces, and return to the soup. Stir in heavy cream, frozen peas, and gnocchi.
7. Simmer 5 more minutes until gnocchi are tender and peas are heated through. Serve warm.

Helpful tips

• For a faster weeknight version, use pre-cooked rotisserie chicken. Add it after the roux step so it warms through without overcooking.
• Mini gnocchi cook quickly and give extra bite; regular gnocchi work great too.
• Adjust thickness by adding more broth for a thinner soup or more cream for a richer finish.
• Season to taste at the end. A touch more salt or a squeeze of lemon brightens the dish beautifully.

"Mmm tastes just like chicken pot pie."

This Chicken Pot Pie Soup is total comfort food in a bowl. It combines straightforward techniques with cozy flavors to deliver a crowd-pleasing meal that highlights thoughtful cooking, recipes, bon apetit creativity. Try it on a cold evening for an easy, satisfying dinner that feels indulgent without the fuss.

This article was created from the video Chicken Pot Pie Soup with the help of AI.

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