All the soul-warming comfort of a classic pot pie — tender shredded chicken, sweet carrots, peas, and celery swimming in a rich, herb-scented broth — without a single flaky crust in sight. The thickening magic here comes from a simple cornstarch slurry instead of a flour-based roux, which means the whole pot is naturally wheat-free and safe to serve to anyone avoiding gluten. Heavy cream gives the broth that silky, almost velvety finish that makes every spoonful feel indulgent rather than like a compromise. Thyme and rosemary do the heavy lifting on flavor, so this tastes like it simmered all day even though it comes together in under an hour. The chicken breasts poach right in the broth, then get shredded and stirred back in — no extra pans, no fuss, just deeply savory results. It serves six, making it an easy weeknight dinner that also reheats beautifully for lunches throughout the week. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like pure homemade comfort.
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Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
Add the garlic, thyme, rosemary, onion powder, black pepper, and 1 tsp salt. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
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