Everybody will love this cozy and comforting crustless chicken pot pie soup. It's ready in under 30 minutes, packed with protein, and made with rotisserie chicken and sweet potatoes. An easy and healthy one-pot dinner. No pie crust is needed!
⅓cupwhole wheat flour or all-purpose flour, (gluten-free flour if needed)
4cupslow-sodium chicken stock
1cupmilk, I used skim (2% and whole work too)
1 ½cupssweet potatoes (1 medium) or Yukon potatoes (~1 lb), cut into small bite-sized cubes
1tspsalt, plus more to taste
½tspground black pepper, plus more to taste
1 - 2tbspfresh thyme, or 1 tsp dried thyme
3 - 4cupscooked shredded chicken, I love using rotisserie chicken
1cupfrozen peas
¼cupfresh parsley, finely chopped
2 - 4cupsbaby spinach, chopped (optional)
Instructions
In a large dutch oven or pot, heat butter over medium-low. When melted, add chopped onion, carrots, and celery and cook for 6 - 8 minutes until soft and wilted. Stir every minute or so. In the last 30 seconds, add the minced garlic and stir to combine.
Add the flour and mix until all the vegetables are coated. Let it “cook” for 1 minute.
Add the chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Stir to combine, bring to a boil, and then reduce the heat and let the soup simmer for 15 – 20 minutes until the potatoes are fork-tender. Stir every 4 minutes or so to ensure nothing is sticking to the bottom of the pot.
Add the cooked shredded chicken, frozen peas, parsley, and optional spinach. Let everything simmer for 5 more minutes.
Carefully taste test and adjust seasoning to your liking.
Sweet potatoes: You can substitute sweet potatoes with Yukon gold, russet, or baby potatoes.Make it gluten-free & dairy-free. You can easily make this crustless chicken pot pie gluten-free by using gluten-free flour and dairy-free by using olive oil or vegan butter.Uncooked chicken breasts:
Cut up 2 chicken breasts into small bite-sized pieces.
Add them to the heated pan between step #1 and step #2.
Cook for 6 – 7 minutes until the chicken is no longer pink.
Add in the flour and continue with the recipe.
Storing: Store leftovers in airtight containers in the refrigerator for up to 4 – 5 days.Freezing: You can freeze chicken pot pie soup for up to 3 months. Make sure to store it in freezer-safe containers. When ready to enjoy it, defrost the pot pie overnight in the refrigerator and then reheat it on the stovetop over medium-low heat. You can also defrost the soup directly on the stovetop if you need it just takes longer.Reheating: For best results, reheat on the stovetop over medium heat until warm. If you are in a rush, you can also reheat it in the microwave.30-second increments. I recommend covering your bowl with a damp paper towel. The nutritional information calculated below is for the soup only. Any sides like garlic bread or biscuits are not included.