Go Back

Chicken Pot Pie Soup

All the rich, nostalgic flavor of chicken pot pie without the fuss of a crust. This thick, creamy soup is full of cozy comfort in every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • 2 ribs celery diced
  • 2 carrots sliced
  • 1 cup mushrooms chopped
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups Yukon gold potatoes peeled and cubed
  • 3 cups cooked chicken shredded
  • 1 cup heavy cream
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Melt butter in a large Dutch oven over medium heat. Add onion, celery, carrots, and mushrooms. Saute for 7 minutes until softened.
  2. Add garlic and cook for 1 more minute.
  3. Sprinkle flour over the vegetables and stir constantly for 2 to 3 minutes until everything is coated and the raw flour cooks off.
  4. Slowly pour in chicken broth while stirring. Add potatoes and bring to a gentle simmer. Cook uncovered for 12 minutes until potatoes are fork tender.
  5. Stir in shredded chicken, peas, corn, and heavy cream. Simmer for 5 more minutes.
  6. Add parsley, salt, and pepper. Taste and adjust seasoning as needed. Serve hot.

Notes

Use rotisserie chicken to make this extra fast. Don't rush the flour step as it's key to proper thickening. Let the soup sit for 10 minutes before serving to deepen flavor. Fresh parsley brightens everything. Can use half-and-half or whole milk instead of cream for a lighter version.
QR Code linking back to recipe