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Chicken Pot Pie Soup

A cozy, creamy soup that combines the flavors of traditional chicken pot pie with hearty vegetables, perfect 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, Comfort food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup base
  • 6 tablespoons unsalted butter The aromatic base for your soup. It adds richness and depth.
  • 1 medium yellow onion, chopped Brings essential flavor that defines this dish.
  • 2 stalks celery, finely chopped Adds a lovely crunch and aromatic flavor.
  • 2 pieces carrots, sliced Provides nutrition and a pop of color.
  • 8 ounces mushrooms, sliced Enhances the soup’s flavor, making it more robust.
  • 3 cloves garlic, minced Adds aromatic and flavorful depth.
  • 1/3 cup all-purpose flour Helps thicken the soup for a creamy consistency.
  • 6 cups chicken stock The heart of the soup; opt for low-sodium for health.
For the remaining ingredients
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick Adds heartiness and texture.
  • 5 cups cooked chicken, shredded Use rotisserie chicken for quicker preparation.
  • 1 cup frozen peas Brings vibrant color and nutrition.
  • 1 cup frozen corn Adds sweetness and crunch.
  • 1/2 cup heavy whipping cream Provides creaminess and richness.
  • 1/4 cup parsley, chopped Brightens overall flavor and presentation.
  • 3 1/2 teaspoons salt (to taste) Enhances flavors; adjust according to stock’s saltiness.
  • 1/2 teaspoon black pepper Balances out the creaminess.

Method
 

Melt That Butter
  1. Start by melting the butter in a large pot over medium heat.
Sauté Those Veggies
  1. Add the chopped onion, celery, and carrots to the pot and sauté for about 5-7 minutes until softened.
Mushrooms & Garlic Enter the Scene
  1. Toss in the sliced mushrooms and minced garlic, cooking for another 5 minutes until everything is tender.
Make a Roux
  1. Stir in the flour, cooking for 1 minute to create a light roux.
Add the Chicken Stock & Potatoes
  1. Slowly whisk in the chicken stock, ensuring no clumps remain. Then, add the sliced potatoes, salt, and black pepper.
  2. Bring it all to a bubbling boil, then reduce the heat and let it simmer for 12-15 minutes, or until potatoes are fork-tender.
Incorporating Chicken and Veggies
  1. Stir in the shredded chicken, peas, and corn, allowing it to simmer for 5 more minutes.
Creamy Finished Touch
  1. Stir in the heavy whipping cream and chopped parsley, adjusting the seasoning to taste.
  2. Let it simmer for another 1-2 minutes before serving.

Notes

Use rotisserie chicken for time-saving and consider adding fresh herbs for extra flavor.