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Chicken Pot Pie Soup

A creamy and comforting Chicken Pot Pie Soup that's easy to make in one pot, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 tablespoons unsalted butter Used for sautéing the vegetables
  • 1 medium yellow onion, chopped
  • 2 stalks celery, finely chopped
  • 2 pieces carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour Used to make the roux
  • 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
  • 1/4 cup parsley, chopped
  • 3 1/2 teaspoons salt Adjust to taste
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Melt butter in a large pot over medium heat.
  2. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
  3. Toss in mushrooms and garlic; cook for another 5 minutes until everything is deliciously fragrant.
  4. Stir in flour and cook for 1 minute to form a light roux.
  5. Slowly whisk in chicken stock, adding the potatoes, salt, and pepper. Bring it to a boil.
  6. Reduce heat and let it simmer for 12-15 minutes until the potatoes are tender.
  7. Add the shredded chicken, peas, and corn; simmer for 5 more minutes until heated through.
  8. Stir in heavy cream and parsley; adjust seasoning to taste and simmer another 1-2 minutes before serving.

Notes

Serve this soup in wide bowls with a sprinkle of fresh parsley. Pair it with warm crusty bread or garlic toast.