Description
This Chicken Pot Pie Soup is a creamy, comforting, and hearty dish that captures all the flavors of a classic chicken pot pie without the fuss of making a crust. Loaded with tender chicken, vegetables, and a rich broth finished with cream and fresh parsley, it makes for a perfect family-friendly meal especially paired with freshly baked biscuits.
Ingredients
Scale
Vegetables
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (thinly sliced into rings)
- 2 celery sticks (finely chopped)
- 8 oz white or brown mushrooms (sliced)
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/4 cup parsley (finely chopped, plus more for garnish)
Proteins and Dairy
- 5 cups cooked chicken (shredded)
- 6 Tbsp unsalted butter
- 1/2 cup whipping cream
Pantry
- 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
Instructions
- Sauté vegetables: Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, finely chopped celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add mushrooms and garlic: Stir in sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes until softened and fragrant.
- Create roux: Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for 1 minute until the flour is golden and incorporated, which helps thicken the soup.
- Add liquids and potatoes: Pour in 6 cups chicken stock, add peeled and sliced Yukon gold potatoes, 3 1/2 tsp salt (adjust to taste), and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes until the potatoes are tender.
- Combine chicken and vegetables: Add shredded cooked chicken, frozen peas, and frozen or canned corn to the pot. Stir in 1/2 cup heavy whipping cream and 1/4 cup finely chopped parsley.
- Simmer and finish: Return the soup to a simmer and cook for an additional 5 minutes, or until peas and corn are tender. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with extra parsley before serving.
Notes
- Chicken pot pie soup offers all the comforting flavors of a traditional chicken pot pie without the hassle of baking a crust.
- It pairs wonderfully with freshly baked biscuits for a complete meal.
- You can vary the vegetables to your preference, adding celery root or parsnips for extra flavor.
- Leftovers keep well for up to 3 days refrigerated and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 363 kcal
- Sugar: 6 g
- Sodium: 977 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 91 mg
