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Chicken Pot Pie Soup Recipe

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Cozy up with this creamy chicken pot pie soup! Packed with tender chicken, veggies, and potatoes, it’s comfort food at its best.

  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, thinly sliced
  • 2 celery sticks, chopped
  • 8 ounces mushrooms (white or brown), sliced
  • 3 minced garlic cloves
  • ⅓ cup flour
  • 6 cups chicken stock
  • 3–4 teaspoons salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 pound Yukon gold potatoes, peeled and sliced ¼-inch thick
  • 5 cups shredded, cooked chicken
  • 1 cup peas (frozen)
  • 1 cup corn (frozen or canned)
  • ½ cup heavy whipping cream
  • ¼ cup chopped parsley, with extra for garnish

Instructions

  1. Sauté the veggies: Heat your pot over medium-high heat and melt the butter. Toss in the onion, carrots, and celery, and let them cook for 5-7 minutes. You’ll know they’re ready when they’re softened and just starting to turn golden. Then, add the mushrooms and garlic, stirring occasionally until they soften and release their juices.
    Tip: If your veggies start sticking, splash in a bit of chicken stock to deglaze the pan.
  2. Make the roux: Sprinkle the flour over the sautéed veggies and stir constantly for about a minute. It should smell nutty but not burnt—this step thickens the soup beautifully.
  3. Add the stock and potatoes: Slowly pour in the chicken stock while stirring to avoid lumps. Toss in the potatoes, salt, and pepper, then bring it all to a boil. Lower the heat, partially cover the pot, and let it simmer for 12-15 minutes. The potatoes should be fork-tender but not mushy.
  4. Stir in the chicken and veggies: Add the shredded chicken, peas, and corn. Stir everything together and bring the soup back to a gentle simmer.
  5. Finish with cream and parsley: Pour in the heavy whipping cream and sprinkle in the parsley. Cook for another 5 minutes, just until the peas and corn are tender. Taste and adjust the seasoning with more salt and pepper if needed.
  6. Serve and enjoy: Ladle into bowls, garnish with a bit of extra parsley, and get ready for compliments!

Notes

This soup stores wonderfully, making it a great option for meal prep. Let it cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 4 days or in the freezer for up to 3 months. When reheating, warm it gently on the stovetop over low heat, adding a splash of stock or cream to thin it out if it’s thickened too much. Tip: Avoid boiling the soup once the cream has been added to keep it from curdling.

  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner

Find it online: https://savoryrecipe.com/chicken-pot-pie-soup-recipe/