Chicken Pot Pie Soup
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.99 out of 5 stars
(790)
Ingredients
10 servings
- 6 Tbsp unsalted butter
- 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
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces.
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn, frozen or canned
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
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Preparation
Step 1
Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
Step 2
Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
Step 3
Add 1/3 cup flour and stir constantly for 1 minute until golden.
Step 4
Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
Step 5
Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Step 6
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Chef's notes
A dutch oven is recommended for making this soup as it conducts heat well and can transfer from stove to oven.
You can substitute chicken with shredded leftover turkey meat for a turkey pot pie, or use diced cooked ham.
To make gluten-free, use corn starch instead of flour. Combine 1/2 cup cold water with 2 Tbsp corn starch and add it to the soup with the cream in the last 5 minutes.
