Description
This Chicken Pot Pie Soup is a creamy, comforting, and hearty dish that captures all the classic flavors of a traditional chicken pot pie without the hassle of making a crust. It features tender chicken, tender potatoes, carrots, celery, peas, and corn in a rich buttery broth thickened with flour and finished with cream and fresh parsley. Perfect for a cozy family meal, this soup is flavorful and satisfying on its own or served alongside freshly baked biscuits.
Ingredients
Scale
Vegetables & Herbs
- 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)
- 3 garlic cloves (minced)
- 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
- 1/4 cup parsley (finely chopped, plus more for garnish)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
Dairy & Fats
- 6 Tbsp unsalted butter
- 1/2 cup whipping cream
Protein
- 5 cups cooked chicken (shredded)
Pantry
- 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 6 Tbsp unsalted butter. Add chopped onion, celery, and sliced carrots and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Add Mushrooms and Garlic: Stir in sliced mushrooms and minced garlic, cooking for another 5 minutes while stirring occasionally until they soften.
- Create Roux: Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for 1 minute until the flour turns golden, which will help thicken the soup later.
- Add Liquids and Potatoes: Pour in 6 cups of chicken stock, then add the peeled and sliced Yukon gold potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce heat to a simmer and partially cover the pot. Cook for 12-15 minutes or until the potatoes are tender.
- Finish Soup: Stir in shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup heavy whipping cream, and 1/4 cup finely chopped parsley. Return to a simmer and cook for another 5 minutes until peas and corn are tender. Adjust seasoning with salt and pepper as needed, then remove from heat.
Notes
- Chicken pot pie soup offers the classic flavors of chicken pot pie without making the crust, making it easier and faster to prepare.
- It is creamy, comforting, and hearty—an ideal meal on a chilly day.
- Serve it with freshly baked biscuits or crusty bread for a perfect pairing.
- Use leftover cooked chicken to save time and add extra flavor to the soup.
- For a thicker soup, reduce the chicken stock slightly or add an extra tablespoon of flour during the roux step.
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
