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Chicken Pot Pie Soup

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A rich and creamy soup that captures the heartwarming flavors of classic chicken pot pie, perfect for cozy dinners.

Ingredients

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  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 2 medium carrots, thinly sliced
  • 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 inch 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

  1. Heat a Dutch oven or soup pot over medium-high heat and melt the butter.
  2. Add the chopped onion, celery, and sliced carrots. Sauté for about 5-7 minutes until softened.
  3. Stir in the sliced mushrooms and garlic. Sauté for another 5 minutes.
  4. Sprinkle in the flour, stirring constantly for 1 minute until golden.
  5. Gradually add in the chicken stock, sliced potatoes, salt, and black pepper. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are tender.
  6. Incorporate the shredded chicken, frozen peas, corn, heavy cream, and parsley. Simmer for an additional 5 minutes.
  7. Season to taste with salt and pepper before removing from heat.

Notes

This soup pairs beautifully with warm, crusty bread or a side salad. Consider topping with flaky biscuit pieces for classic pot pie vibes.

Find it online: https://www.recipeflo.com/chicken-pot-pie-soup/