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Easy Creamy Chicken Pot Pie Soup Recipe

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4.3 from 10 reviews

This easy Creamy Chicken Pot Pie Soup delivers all the comforting flavors of classic chicken pot pie in a warm, hearty soup. Featuring tender shredded chicken, vegetables, and a creamy broth thickened with flour and butter, this soup is perfect for a cozy meal. Ready in just 45 minutes and serving 10, it’s ideal for family dinners or meal prepping.

Ingredients

Vegetables and Aromatics

  • 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 and Fats

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

Proteins

  • 5 cups cooked chicken (shredded)

Others

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

Instructions

  1. Prepare the base: Heat a dutch oven or large soup pot over medium-high heat and melt 6 tablespoons of unsalted butter. Add the chopped yellow onion, celery, and sliced carrots, then sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
  2. Sauté mushrooms and garlic: Add the sliced mushrooms and minced garlic to the pot, cooking for another 5 minutes while stirring occasionally until the mushrooms soften and release their moisture.
  3. Make the roux: Sprinkle in 1/3 cup all-purpose flour and stir constantly for about 1 minute, allowing the flour to cook until it turns golden, which will help thicken the soup.
  4. Add liquids and potatoes: Slowly pour in 6 cups of chicken stock while stirring to combine. Add the sliced Yukon gold potatoes, 3 1/2 teaspoons salt (adjust to taste), and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 12-15 minutes or until the potatoes are tender when pierced with a fork.
  5. Finish the soup: Stir in the shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup heavy whipping cream, and 1/4 cup chopped parsley. Bring back to a gentle simmer and cook for another 5 minutes until the peas and corn are tender. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.

Notes

  • You can use leftover rotisserie chicken for convenience.
  • For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
  • Frozen peas and corn can be substituted with fresh when in season.
  • Adjust salt quantities based on the saltiness of your chicken stock.
  • Serve garnished with extra fresh parsley and warm bread on the side for a complete meal.

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