Description
Chicken Pot Pie Soup is creamy, comforting, and hearty. All the flavors of classic chicken pot pie are here without the fuss of a crust. Perfect with freshly baked biscuits.
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, 1 cup 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, to taste
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced 1/4” thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
- Heat butter in a dutch oven or soup pot over medium/high heat. Add onion, celery, and carrots; sauté 5-7 minutes until softened and lightly golden.
- Add mushrooms and garlic; sauté 5 more minutes until softened.
- Stir in flour constantly for 1 minute until golden.
- Add chicken stock, potatoes, salt, and pepper. Bring to boil, then reduce heat and simmer, partially covered, 12-15 minutes until potatoes are tender.
- Add shredded chicken, peas, corn, cream, and parsley. Simmer 5 more minutes until vegetables are tender. Adjust seasoning as needed and remove from heat.
Notes
- Serve with freshly baked biscuits for a complete comfort meal.
- Use leftover roasted chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American