Chicken Pot Pie Soup

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 10

Ingredients

• 6 Tbsp unsalted butter
• 1 medium yellow onion (about 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
• ⅓ cup all-purpose flour
• 6 cups chicken stock
• 3–4 tsp salt (or to taste)
• ½ tsp black pepper
• 1 lb Yukon gold potatoes, peeled and sliced into ¼-inch thick pieces
• 5 cups cooked chicken, shredded (rotisserie or homemade)
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• ½ cup heavy whipping cream
• ¼ cup fresh parsley, finely chopped (plus more for garnish)

Instructions

1. Sauté the vegetables
   • In a large Dutch oven or soup pot over medium-high heat, melt the butter.
   • Add onion, carrots, and celery; cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
2. Add mushrooms and garlic
   • Stir in sliced mushrooms and minced garlic.
   • Sauté for another 5 minutes until mushrooms are tender and slightly browned.
3. Thicken with flour
   • Sprinkle in the flour and cook, stirring constantly, for 1 minute until lightly golden and absorbed by the vegetables.
4. Simmer the soup base
   • Gradually pour in the chicken stock while stirring to avoid lumps.
   • Add the potatoes, salt, and black pepper.
   • Bring to a boil, then reduce heat to low, partially cover, and simmer for 12–15 minutes, or until potatoes are tender.
5. Add chicken and finish
   • Stir in the shredded chicken, peas, corn, cream, and parsley.
   • Simmer for 5 more minutes until peas and corn are heated through and the soup has thickened slightly.
   • Taste and adjust seasoning with salt and pepper as needed.
6. Serve
   • Ladle hot soup into bowls and garnish with extra parsley.
   • Serve with buttermilk biscuits, dinner rolls, or crusty bread for a complete meal.

Pro Tip

• For a gluten-free version: replace flour with a slurry of 2 Tbsp cornstarch mixed into ½ cup cold water, added in the last 5 minutes of cooking.
• Substitute chicken with leftover turkey for a Turkey Pot Pie Soup.
• To make it extra hearty, add a handful of cooked gnocchi or pasta near the end of cooking.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition Information (Estimated)

Disclaimer: Nutritional values are approximate and may vary depending on specific ingredients and brands used.

Chicken Pot Pie Soup

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• Author: carlosramirez
• Total Time: 45
• Yield: 10 servings
• Diet: None

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Description

A hearty and comforting chicken pot pie soup, perfect for chilly days.

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Ingredients

• 6 Tbsp unsalted butter
• 1 medium yellow onion, chopped
• 2 medium carrots, thinly sliced into rings
• 2 celery sticks, finely chopped
• 8 oz white or brown mushrooms, sliced
• 3 garlic cloves, minced
• ⅓ cup all-purpose flour
• 6 cups chicken stock
• 3–4 tsp salt (or to taste)
• ½ tsp black pepper
• 1 lb Yukon gold potatoes, peeled and sliced into ¼-inch thick pieces
• 5 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 cup corn (frozen or canned)
• ½ cup heavy whipping cream
• ¼ cup fresh parsley, finely chopped (plus more for garnish)

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Instructions

1. In a large Dutch oven or soup pot over medium-high heat, melt the butter.
2. Add onion, carrots, and celery; cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
3. Stir in sliced mushrooms and minced garlic. Sauté for another 5 minutes until mushrooms are tender and slightly browned.
4. Sprinkle in the flour and cook, stirring constantly, for 1 minute until lightly golden and absorbed by the vegetables.
5. Gradually pour in the chicken stock while stirring to avoid lumps. Add the potatoes, salt, and black pepper. Bring to a boil, then reduce heat to low, partially cover, and simmer for 12–15 minutes, or until potatoes are tender.
6. Stir in the shredded chicken, peas, corn, cream, and parsley. Simmer for 5 more minutes until peas and corn are heated through and the soup has thickened slightly.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Ladle hot soup into bowls and garnish with extra parsley. Serve with buttermilk biscuits, dinner rolls, or crusty bread for a complete meal.

Notes

For a gluten-free version, replace flour with a slurry of 2 Tbsp cornstarch mixed into ½ cup cold water. Substitute chicken with leftover turkey for a Turkey Pot Pie Soup. To make it extra hearty, add a handful of cooked gnocchi or pasta near the end of cooking. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

• Prep Time: 15
• Cook Time: 30
• Category: Soup
• Method: Cooking
• Cuisine: American