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+ servings

Chicken Pot Pie Chowder


  • 6 cups chicken broth
  • 2 cups milk
  • 8 oz unsalted butter, cut into chunks
  • 2 Tbsp garlic, minced (~ 3 cloves)
  • 1 cup flour (I used sprouted whole wheat)
  • 2 tsp fine-grain sea salt + more to taste
  • 1 ½ tsp freshly ground black pepper + more to taste
  • 1 large russet potato, peeled and cut into ½-inch cubes
  • 2 cups diced carrots
  • 1 cup frozen peas
  • 1 cup frozen pearl onions
  • ¼ lb ham, thinly sliced
  • 3 cups cooked chicken meat, cubed (for something quick, a rotisserie chicken is great)
  • ½ cup heavy cream


  • In a saucepan, bring the broth and milk to a simmer
  • In a big soup pot, heat the butter over medium-high heat until foamy.
  • Add the garlic and cook, stirring, until fragrant (~ 1 minute)
  • Reduce the heat to medium, add the flour, and cook, stirring, until toasty and foaming (~ 2 to 3 minutes)
  • Whisk in the broth-milk mixture, slowly at first, then add the salt and pepper. Bring to a boil, then reduce the heat and cook until thickened (~ 5 minutes)
  • Add the potato, carrots, peas, pearl onions, and ham and simmer until the potatoes are tender (~ 20 minutes)
  • Stir in the chicken and cream and heat through for 5 additional minutes.
  • Season with salt and pepper to taste and serve with the broken pie crust on the side.