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Delicious chicken pot pie soup served in a bowl with herbs on top

Classic Chicken Pot Pie Soup

A cozy and comforting chicken pot pie soup filled with tender chicken, vegetables, and a creamy broth, perfect for busy weeknights or a family brunch.
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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: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 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 substitute with russet potatoes.
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream
  • 1/4 cup parsley, chopped
  • 3 1/2 teaspoons salt (to taste)
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, celery, and sliced carrots. Sauté for about 5 to 7 minutes, or until softened.
  3. Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes.
  4. Sprinkle in the flour, cooking for about one minute to create a light roux, stirring continuously.
  5. Gradually whisk in the chicken stock, then add the sliced potatoes, salt, and pepper.
  6. Bring the mixture to a boil, reduce the heat, and let it simmer for 12 to 15 minutes until the potatoes are tender.
  7. Add the shredded chicken, frozen peas, and corn. Simmer for another 5 minutes, ensuring everything is heated through.
  8. Stir in the heavy cream and chopped parsley, adjusting seasoning to taste. Allow to simmer for an additional 1 to 2 minutes before serving.

Notes

Serve with additional parsley on top and consider pairing with homemade cornbread or crusty French bread for dipping. A side salad can lighten the meal.