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Chicken Pot Pie Soup

A hearty and comforting soup that captures the classic flavors of chicken pot pie in a warm bowl, perfect for cold evenings and family meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion (1 cup chopped)
  • 2 medium carrots (thinly sliced into rings)
  • 2 sticks celery (finely chopped)
  • 8 oz white or brown mushrooms (sliced)
  • 3 cloves garlic (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)
Final Ingredients
  • 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)

Method
 

Preparation
  1. Heat a Dutch oven or soup pot over medium/high heat and melt in 6 Tbsp of butter.
  2. Add the chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally until softened and lightly golden.
  3. Add the sliced mushrooms and garlic. Sauté for another 5 minutes, stirring occasionally until softened.
  4. Add 1/3 cup of flour and stir constantly for 1 minute until golden.
Cooking
  1. Add 6 cups of chicken stock, sliced potatoes, 3-4 tsp of salt (or to taste), and 1/2 tsp of black pepper. Bring to a boil then reduce heat to a simmer, partially cover, and cook for 12-15 minutes or just until potatoes are tender.
  2. Add shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Serving
  1. Serve Chicken Pot Pie Soup hot in bowls, garnished with extra chopped parsley. It pairs well with crusty bread or biscuits for a complete meal.

Notes

For extra flavor, sauté the vegetables in the butter until they are golden brown. For a thicker soup, add more flour or reduce chicken stock. Customize with your favorite vegetables like green beans or bell peppers.