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Chicken Pot Pie Soup

A comforting and hearty Chicken Pot Pie Soup that captures the delightful flavors of the classic dish 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: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 tablespoons unsalted butter
  • 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
  • 6 cups chicken stock Homemade stock can enhance flavor
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • 5 cups cooked chicken, shredded Leftover chicken works well
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream Can be substituted with dairy alternatives
  • 1/4 cup parsley, chopped For garnish and flavor
  • 3 1/2 teaspoons salt Adjust to taste
  • 1/2 teaspoon black pepper Adjust to taste

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots, cooking for 5–7 minutes until softened.
  2. Add the mushrooms and garlic, cooking for another 5 minutes. Stir in the flour and cook for 1 minute to form a light roux.
Building the Soup
  1. Gradually whisk in the chicken stock, ensuring it is smooth.
  2. Add the potatoes, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 12–15 minutes, until the potatoes are tender.
Final Steps
  1. Stir in the shredded chicken, peas, and corn; simmer about 5 minutes.
  2. Add the 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. Vegetables can be varied based on availability. For a thicker soup, let it simmer longer or add more flour.