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Chicken Pot Pie Soup

A comforting, hearty dish that combines all the delicious flavors of classic chicken pot pie in a cozy soup form, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 6 tablespoons unsalted butter For sautéing the vegetables.
  • 1 medium yellow onion, chopped
  • 2 stalks celery, finely chopped
  • 2 medium carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour For thickening.
Soup Ingredients
  • 6 cups chicken stock
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick.
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream Can be substituted with dairy-free options.
  • 1/4 cup parsley, chopped For garnish.
  • 3 1/2 teaspoons salt To taste.
  • 1/2 teaspoon black pepper To taste.

Method
 

Sauté the Vegetables
  1. In a large pot, melt the butter over medium heat.
  2. Add the onion, celery, and carrots, cooking for 5-7 minutes until softened.
  3. Add mushrooms and garlic, cooking for another 5 minutes.
  4. Stir in the flour and cook for 1 minute to form a light roux.
Build & Simmer the Soup
  1. Gradually whisk in the chicken stock, ensuring it’s smooth.
  2. Add the potatoes, salt, and pepper.
  3. Bring to a boil, then reduce heat and simmer for 12-15 minutes, until the potatoes are tender.
Finish & Serve
  1. Stir in the shredded chicken, peas, and corn; simmer about 5 minutes.
  2. Add heavy cream and parsley, adjust seasoning, and simmer for 1-2 more minutes before serving hot.

Notes

For extra flavor, consider using homemade chicken stock. You can add other vegetables, adjust the thickness by simmering longer, or using more flour at the roux stage. Dairy-free options can include coconut milk.