Description
A rich and creamy soup that captures the heartwarming flavors of classic chicken pot pie, perfect for cozy dinners.
Ingredients
- 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
- Heat a Dutch oven or soup pot over medium-high heat and melt the butter.
- Add the chopped onion, celery, and sliced carrots. Sauté for about 5-7 minutes until softened.
- Stir in the sliced mushrooms and garlic. Sauté for another 5 minutes.
- Sprinkle in the flour, stirring constantly for 1 minute until golden.
- 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.
- Incorporate the shredded chicken, frozen peas, corn, heavy cream, and parsley. Simmer for an additional 5 minutes.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American