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Chicken Pot Pie Soup

A comforting soup that captures the flavors of classic chicken pot pie, ideal for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, finely chopped
  • 2 medium carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick Can swap for any waxy variety.
  • 5 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream Can substitute with dairy-free cream alternative.
  • 1/4 cup parsley, chopped
  • 3 1/2 teaspoons salt To taste.
  • 1/2 teaspoon black pepper

Method
 

Cooking Directions
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, celery, and carrots; sauté for 5-7 minutes until they’re softened.
  3. Stir in mushrooms and garlic; cook for an additional 5 minutes.
  4. Sprinkle in the flour, cooking for about a minute to create a light roux.
  5. Gradually whisk in the chicken stock, followed by the potatoes, salt, and pepper. Bring it to a boil.
  6. Once boiling, reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
  7. Add in the shredded chicken, peas, and corn; heat through for about 5 more minutes.
  8. Finally, stir in the heavy cream and parsley, adjust seasoning, and allow it to simmer for another 1-2 minutes before serving.

Notes

Pair with crusty bread or homemade biscuits. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Add a splash of chicken stock or water when reheating if it seems too thick.