Description
This comforting Chicken Pot Pie Soup brings all the classic flavors of a traditional chicken pot pie into a creamy, hearty soup. Loaded with tender shredded chicken, tender Yukon gold potatoes, savory mushrooms, carrots, celery, peas, and corn, all simmered in a rich buttery broth finished with a touch of cream and fresh parsley. Perfect for cozy family dinners or meal prep.
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
Meat
- 5 cups cooked chicken, shredded
Dairy
- 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 a large soup pot over medium-high heat and melt in 6 tablespoons of unsalted butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic. Continue to sauté for another 5 minutes, stirring occasionally, until the mushrooms are softened.
- Create Roux: Sprinkle in 1/3 cup all-purpose flour and stir constantly for about 1 minute until the flour is golden and well incorporated into the vegetable mixture. This will help thicken the soup later.
- Add Stock and Potatoes: Pour in 6 cups of chicken stock, then add the sliced Yukon gold potatoes, 3 1/2 teaspoons of salt (adjust to taste), and 1/2 teaspoon black pepper. Increase the heat to bring the mixture to a boil, then reduce heat to a simmer. Partially cover the pot and cook for 12 to 15 minutes, or until the potatoes are just tender but not falling apart.
- Add Final Ingredients and Simmer: Stir in the shredded cooked chicken, frozen peas, corn, 1/2 cup of whipping cream, and 1/4 cup finely chopped parsley. Return the soup to a gentle simmer and cook for an additional 5 minutes, or until the peas and corn are tender. Taste and adjust seasoning with salt and pepper as needed, then remove from heat.
Notes
- For best flavor, use homemade or high-quality chicken stock.
- Leftover rotisserie chicken works great for the shredded chicken.
- To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- If you prefer a thicker soup, you can puree part of the soup before adding the chicken and vegetables back in.
- Garnish with extra fresh parsley for a bright contrast and color.
Keywords: chicken pot pie soup, comfort food soup, creamy chicken soup, hearty chicken soup, pot pie flavors, easy dinner soup