Chicken Pot Pie Soup Recipe
This rich and satisfying Chicken Pot Pie Soup encapsulates all the cozy, homestyle flavors of the classic dish, minus the crust. Brimming with vegetables, tender chicken, and a creamy broth, it is perfect served with freshly baked biscuits.
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Ingredients
- 1 cup corn frozen or canned
- 6 cups chicken stock
- 1/2 cup heavy whipping cream
- 2 celery sticks finely chopped
- 1/3 cup all-purpose flour
- 5 cups cooked chicken shredded
- 1 lb Yukon gold potatoes peeled and sliced into 1/4” rounds
- 1 cup frozen peas
- 8 oz white or brown mushrooms sliced
- 3 garlic cloves minced
- 1/4 cup finely chopped parsley plus extra for garnish
- 2 medium carrots thinly sliced into rounds
- 1 medium yellow onion about 1 cup, chopped
- 1/2 tsp black pepper
- 6 Tbsp unsalted butter
- 3 –4 tsp salt or to taste
Instructions
- Warm a soup pot or Dutch oven over medium-high heat and melt the butter. Introduce the chopped onion, celery, and carrot slices, allowing them to sauté for 5 to 7 minutes with occasional stirring until they become tender and faintly golden.
- Incorporate the sliced mushrooms and minced garlic into the pot and continue sautéing for another 5 minutes, stirring intermittently until the vegetables have softened.
- Sprinkle in the flour and stir without pause for approximately 1 minute, ensuring it takes on a golden hue.
- Gradually pour in the chicken stock, followed by the sliced potatoes, salt, and black pepper. Elevate to a boil, then lower the heat to maintain a simmer. Partially cover and allow to cook for 12 to 15 minutes, or until the potatoes are just tender.
- Stir in the shredded chicken, frozen peas, and corn along with the heavy cream and chopped parsley. Let the soup return to a gentle simmer and continue cooking for an additional 5 minutes, or until the vegetables are tender throughout. Adjust seasoning with more salt and pepper to taste and remove from heat.