Description
A comforting Chicken Pot Pie Soup that combines the classic flavors of chicken pot pie in a hearty, creamy broth, perfect for cozy nights.
Ingredients
- 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)
Instructions
- Heat a dutch oven or soup pot over medium/high heat and melt the butter.
- Add chopped onion, celery, and sliced carrots. Sauté for 5-7 minutes until softened and lightly golden.
- Add sliced mushrooms and garlic. Sauté for another 5 minutes until softened.
- Add flour and stir constantly for 1 minute until golden.
- Add chicken stock, sliced potatoes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer, partially cover, and cook for 12-15 minutes until potatoes are tender.
- Add shredded chicken, frozen peas, frozen corn, heavy whipping cream, and parsley. Bring back to a simmer and cook for another 5 minutes until peas and corn are tender. Season to taste with salt and pepper, then remove from heat.
Notes
For extra flavor, consider adding herbs like thyme or bay leaves. Use rotisserie chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American