Go Back

Chicken Pot Pie Soup

A creamy soup that combines the delicious flavors of chicken pot pie in a cozy bowl, perfect for busy weeknights.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 30 minutes
Temps total 45 minutes
Portions: 6 servings
Type de plat: Dinner, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, finely chopped
  • 2 medium carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy whipping cream
  • 1/4 cup parsley, chopped
  • 3 1/2 teaspoons salt (to taste)
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add the onion, celery, and carrots; sauté for 5-7 minutes until softened.
  3. Add the mushrooms and garlic; cook for another 5 minutes until softened.
  4. Stir in the flour and cook for 1 minute to form a light roux.
  5. Slowly whisk in the chicken stock, then add the potatoes, salt, and pepper.
  6. Bring to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
  7. Stir in the shredded chicken, peas, and corn; simmer for 5 minutes more until heated through.
  8. Mix in the heavy cream and parsley; adjust seasoning to taste and simmer for another 1-2 minutes before serving.

Notes

Use rotisserie chicken for a speedy option. For a gluten-free version, swap the all-purpose flour for a gluten-free blend. This soup keeps well in the fridge for up to 3-4 days and can be frozen for up to 3 months; just leave out the cream until serving.