Description
Warm up your evenings with this Chicken Pot Pie Soup Recipe that brings the classic flavors of chicken pot pie into a creamy and hearty soup. This dish is perfect for chilly nights, family gatherings, or any occasion where you crave something comforting and satisfying. With tender chicken, fresh vegetables, and a rich broth, this easy-to-make soup is ready in just 45 minutes. Serve it with freshly baked biscuits or crusty bread to soak up every delicious drop.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 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
- In a Dutch oven, melt butter over medium heat. Sauté chopped onion, celery, and carrots until softened.
- Add mushrooms and garlic; sauté for an additional five minutes.
- Stir in flour to thicken the base and cook until golden.
- Pour in chicken stock, add potatoes, salt, and pepper; bring to a boil then simmer until potatoes are tender.
- Mix in shredded chicken, peas, corn, cream, and parsley; simmer for another five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg