In the soup pot, saute onions, celery, carrots, and garlic in butter and oil for 2 minutes.Pro tip - Use a heavy-bottom pot to prevent the onions from caramelizing too much. Caramelized onions will affect the color of the soup.
Next, add the chicken pieces, season with salt and pepper. Saute for 2 to 3 minutes until the chicken is no longer pink.Pro tip - We just need to sear the chicken not cook. It will continue to cook in the soup later.
Then, add potatoes and flour. Stir constantly for two minutes on medium-low.Pro tip - Keep the heat on low and cook the flour but do not let it get any color.
Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens. Then, add the bay leaves, thyme, and milk. Pro tip - Add the milk gradually, to prevent lumps.
Cover and continue to cook on medium heat until the chicken and potatoes are cooked.Pro tip - Depending on how thick you cut the veggies, and if you use chicken thighs or breast, it can take between 6 to 8 minutes.
Next, add the fresh grated nutmeg and parsley. Taste and adjust seasoning and consistency. Add more salt and pepper or water if needed. Pro tip - Ready to use stocks have salt added so make sure to taste first then adjust seasoning.
Serve with toasted bread or croutons. Garnish with some grated Parmesan cheese.
Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
You can use store-bought chicken broth or bouillon cubes dissolved in hot water for the stock.
If you use ready-to-use store-bought stock make sure to under-season your soup as commercial stocks have tons of salt added to it.
The flour in a chicken pot pie creates a thick rue and white-sauce-based soup. If it gets thick just add more water or stock to bring to consistency.
Adding a tablespoon of butter at the ends adds a nice rich flavor.
Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So add them warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you