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Chicken Pot Pie Soup

Cozy up with a bowl of Chicken Pot Pie Soup, a creamy and heartwarming dish that captures the essence of a classic pot pie served in soup form.
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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
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, finely chopped
  • 2 pieces 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
  • 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
 

Cooking
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, celery, and carrots; sauté for 5-7 minutes until softened.
  3. Stir in the mushrooms and garlic, cooking for another 5 minutes.
  4. Whisk in the flour and cook for 1 minute to form a light roux.
  5. Slowly pour in the chicken stock, then add the potatoes, salt, and pepper.
  6. Bring to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
  7. Incorporate the shredded chicken, peas, and corn; simmer for another 5 minutes.
  8. Stir in the heavy cream and chopped parsley; adjust seasonings to taste and simmer for another 1-2 minutes before serving.

Notes

Serve garnished with a sprig of parsley and crusty bread. This soup keeps well in the fridge for 3-4 days and can be frozen for up to 3 months. Reheat gently over low heat.