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Creamy Chicken Pot Pie Soup Recipe

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4.1 from 5 reviews

A hearty and comforting Chicken Pot Pie Soup that captures all the flavors of the classic pot pie in a creamy, delicious soup form. Packed with tender chicken, tender vegetables, and a rich, creamy broth, this soup is perfect for a satisfying meal on a chilly day.

Ingredients

Vegetables

  • 1 medium yellow onion (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)
  • 1 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/4 cup parsley (finely chopped, plus more for garnish)

Dairy & Fats

  • 6 Tbsp unsalted butter
  • 1/2 cup whipping cream

Protein

  • 5 cups cooked chicken (shredded)

Pantry

  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 tsp salt (or to taste)
  • 1/2 tsp black pepper

Instructions

  1. Sauté Vegetables: Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add the chopped onion, celery, and sliced carrots, and sauté for 5-7 minutes, stirring occasionally until the vegetables soften and turn lightly golden.
  2. Add Mushrooms and Garlic: Incorporate the sliced mushrooms and minced garlic into the pot, sautéing for another 5 minutes while stirring occasionally until the mushrooms soften.
  3. Create Roux: Sprinkle 1/3 cup flour over the vegetables and stir constantly for 1 minute until the mixture turns a golden color. This will thicken the soup later.
  4. Add Stock and Potatoes: Gradually pour in 6 cups of chicken stock, then add the sliced Yukon gold potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes or until the potatoes are tender.
  5. Finish Soup: Stir in the shredded cooked chicken, frozen peas, frozen corn, 1/2 cup heavy whipping cream, and 1/4 cup chopped parsley. Bring the soup back to a simmer and cook for another 5 minutes or until peas and corn are tender. Adjust seasoning with salt and pepper if needed, then remove from heat.

Notes

  • Use leftover cooked chicken or rotisserie chicken for convenience.
  • For a thicker soup, reduce chicken stock slightly or add a bit more flour when making the roux.
  • Fresh peas and corn can be used but adjust cooking time accordingly.
  • Garnish with extra fresh parsley for added freshness and color.
  • This soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Find it online: https://lauracooks.com/creamy-chicken-pot-pie-soup-recipe/