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Chicken Pot Pie Soup

Chicken Pot Pie Soup

All the rich, nostalgic flavor of grandma's pot pie, but without the fuss of a crust. It's thick, creamy, and full of cozy love in every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • 2 ribs celery diced
  • 2 medium 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 (rotisserie works great)
  • 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
  • cutting board
  • Chef's knife
  • Wooden spoon

Method
 

  1. Melt butter in a large Dutch oven over medium heat. Add onion, celery, carrots, and mushrooms. Sauté for 7 minutes until softened.
  2. Add garlic and stir for 1 more minute until fragrant.
  3. Sprinkle the flour over the vegetables. 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 continuously. Add potatoes and bring to a gentle simmer. Cook uncovered for 12 minutes until the 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. Remove from heat and let rest for 10 minutes before serving to allow flavors to deepen.

Notes

This soup thickens as it sits. When reheating, add a splash of chicken broth or cream to reach desired consistency. Freezes well for up to 3 months.
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