Description
This creamy and comforting Chicken Pot Pie Soup is a perfect, hearty dish for a cozy meal. Packed with tender chicken, vegetables, and a rich, flavorful broth, this soup brings all the deliciousness of a classic pot pie without the crust. It’s quick to make and perfect for feeding a crowd, making it an ideal choice for family dinners or gatherings.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped (1 cup)
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3–4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
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Prepare the Soup Base:
- In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5-6 minutes until the vegetables begin to soften.
- Add the mushrooms and garlic to the pot and cook for another 2-3 minutes until the mushrooms release their moisture and soften.
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Make the Soup Thickening Base:
- Stir in the flour and cook for 1-2 minutes to form a roux (this helps thicken the soup).
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Add the Stock and Potatoes:
- Gradually add the chicken stock, stirring constantly to avoid lumps. Add the sliced Yukon gold potatoes and bring the soup to a simmer.
- Allow the soup to simmer for about 10-12 minutes, or until the potatoes are tender.
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Add the Chicken and Vegetables:
- Stir in the shredded chicken, frozen peas, and corn. Simmer for another 5-7 minutes until the soup is heated through.
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Finish the Soup:
- Stir in the whipping cream, salt, and black pepper. Taste and adjust seasoning if needed.
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Serve:
- Ladle the soup into bowls and garnish with chopped parsley. Serve hot and enjoy!
Notes
- For a thicker soup, you can add extra flour or cornstarch to the broth.
- You can use rotisserie chicken for a quicker option.
- Feel free to swap the Yukon gold potatoes with russet potatoes or even sweet potatoes for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American