True Comfort Chicken Pot Pie Soup Over Mashed Potatoes
Indulge in the ultimate comfort food fusion with this True Comfort Chicken Pot Pie Soup Over Mashed Potatoes—a hearty dish that combines two all-time favorites into one soul-warming meal. Tender shredded chicken thighs, velvety heavy cream, and a medley of classic pot pie vegetables like carrots, celery, and peas come together in a rich, flavorful soup seasoned with thyme and parsley. Instead of a traditional crust, this recipe takes a creative twist by serving the creamy soup over pillowy mashed potatoes, made irresistibly smooth with butter and milk. Ready in just over an hour, this dish is perfect for cozy weeknight dinners or family gatherings, offering the nostalgic flavors of chicken pot pie with the added comfort of mashed potatoes. Whether you're chasing cold weather blues or simply craving a bowl of warm, hearty goodness, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 0.33 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2.5 pounds russet potatoes
- 0.33 cup milk
- 3 tablespoons butter (for mashed potatoes)
- 1 teaspoon salt (for mashed potatoes)
Instructions
Peel and cut the russet potatoes into small cubes. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
While the potatoes cook, season the chicken thighs with salt and pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken thighs and cook for 4-5 minutes on each side until browned (they don’t need to be fully cooked). Remove the chicken and set aside.
In the same pot, add 4 tablespoons of unsalted butter. Once melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened.
Sprinkle the flour over the cooked vegetables and mix well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.
Shred the browned chicken thighs using two forks, then return the shredded chicken to the pot. Add the peas, heavy cream, thyme, parsley, salt, and black pepper. Stir well and let the soup simmer for 15-20 minutes until thickened.
Meanwhile, drain the boiled potatoes and return them to the pot. Add 1/3 cup of milk, 3 tablespoons of butter, and 1 teaspoon of salt. Mash the potatoes until smooth and creamy.
To serve, scoop a generous dollop of mashed potatoes into a bowl and ladle the chicken pot pie soup over the top. Garnish with additional parsley if desired. Enjoy your perfect comfort meal!
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.0 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
